What you need:

• 500g / 17.6 oz Greek yogurt (mine is 2% fat - as long as it has the creaminess, thickness, and taste of Greek yogurt, it's good. No Danone crap.)

• 200g / 7 oz Greek feta

• 2 chilies (or more if you prefer)

• Olive oil

• Red wine vinegar

How to make it:

Pour all the yogurt into a bowl big enough to hold it all. Crush the feta with a fork until it's somewhere between crumbled and paste-like, then stir it into the yogurt.

Rinse the chilies, chop off the tops and then finely chop them. Mix into the dip. Finally, add 2 tbsp each of olive oil and red wine vinegar. Stir and chill for at least an hour. You can technically eat it right away, but it tastes SO MUCH BETTER if you let the flavors sit together in the fridge.

bump!

what kind of chilis? because hot dang i could use peppercinis, but if you wanna throw a habanero into the mix xD

I'm not sure because my dumb Finnish supermarket just writes ''chili'' on the label. But based on some quick research, I guess Serrano. http://images.wisegeek.com/cayenne-peppers.jpg

Omggggg

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