Creamy Feta cheese dip with Greek Yogurt ( Skyr Yogurt or labneh), roasted red bell peppers and olive oil. Enriched with walnuts and parley, this easy Feta Spread (called ‘Katuk‘) recipe is perfect for parties, group gatherings, potlucks and holidays.
Today we are making a lovely traditional Bulgarian spread (or dip), called ‘Katuk’. It is typically made from a combination of strained yogurt and white cheese, and is often mixed with various seasonings like garlic, walnuts, and herbs. Katuk is known for its creamy, tangy flavor and rich texture, making it a versatile dish that can be used as a dip, spread, or even a salad.
If you are a curious cookie, also try these Bulgarian recipes for: Best Banitsa Recipe (Bulgarian cheese pie) or Apple Strudel with Phyllo pastry.
Ingredients and Substitutions
- Strained Yogurt – traditionally used for this recipe. Can be substituted with Skyr Yogurt or even store-bought plain labneh
- Feta cheese – or Bulgarian white cheese (made from cows milk, or a mix of cow milk and sheep milk)
- Roasted red peppers – or any type of roasted peppers if you do not have red on hand
- Walnuts – chopped
- Olive oil – extra virgin
- Fresh parsley – or some people use fresh dill instead
- Garlic – minced, to taste
- Sea salt if needed
How to cook Feta Roasted Pepper Dip?
1st: Roast peppers with stems on in oven until skin becomes black and spotty. when cooled down, remove skin, stem and seeds. Chop peppers in small pieces.
2nd: In a large bowl combine all remaining ingredients with the roasted peppers and mix. Serve on a plate or over rustic double-baked bread.
What to serve with Feta Yogurt Dip?
This creamy Feta Yogurt Roasted peppers spread is perfect as appetizer or salad. It can be served alongside many main meals:
Creamy Feta Dip with Yogurt and Roasted Peppers
Ingredients
- 400 g strained Yogurt
- 200 g Feta Cheese, crumbled
- 1/3 cup chopped walnuts
- 4 medium red bell peppers, roasted and cleaned
- 2 tbsp. minced fresh parsley
- 1 tbsp. olive oil, extra virgin
- garlic to taste, optional
- sea salt to taste, optional
Instructions
Roasted Peppers
- In a small baking dish add red bell peppers and bake in preheated oven for approx. 20-30 minutes – or until pepper's skin becomes dark or even black.
- Transfer roasted peppers to a small dish with lid and let cool. Next, remove skin, stem and seeds, cut in small pieces and place into a large bowl.
Appetizer assembly
- Once peppers are roasted and cleaned, place all ingredients in a large bowl. Mix well to combine. Serve over a slice of bread-rusk or twice-baked bread.
Notes
Nutrition
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Good cheer to all on this beautiful day!!!!!
Good luck 🙂