Recipe

Step 1:

Broil the fresno pepper: Position a rack in the top-third of the oven and set broiler to ‘HI’. Place fresno pepper on a foil-lined baking sheet and broil for 3 to 4 minutes until charred on top. Use tongs to carefully flip the pepper; continue broiling and rotating the pepper, checking every 2 to 3 minutes until charred throughout for about 8 to 10 minutes total. Remove from the oven and let cool until you can handle it. Peel the skin off the pepper and carefully remove the seeds with a spoon or pair of gloves. Roughly chop the pepper.

Step 2:

Make the dip: In a food processor, pulse feta, garlic, half of the pickled peppers, pickle brine, and chopped fresno pepper until it comes together into a relatively smooth paste (it will still have a little bit of texture from the feta). Add 3/4 cup of skyr and process until smooth. With the machine running, slowly drizzle in the olive oil.

Step 3:

Season the dip: Taste the dip, and add any salt and pepper as needed. If you find the dip on the saltier side, add in the remaining 1/2 cup of skyr.

Step 4:

Serve: Pour the dip into a serving bowl, then drizzle with olive oil. Top with the remaining portion of pickled peppers. Serve with warm pita.