Tirokafteri (Greek Spicy Feta Dip)
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
8
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Calories
128 kcal
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Course
Appetizer, Condiments
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Cuisine
Greek
Tirokafteri (Greek Spicy Feta Dip)
Description
This Tirokafteri recipe begins by gently cooking red chili peppers in olive oil to soften their spiciness before blending. Roasted red bell peppers, creamy feta cheese in block form (not crumbled), garlic, Greek yogurt, and red wine vinegar are combined in a food processor with olive oil. The ingredients are puréed until the dip is smooth and creamy, showcasing a balance of tangy, smoky, and spicy flavors.
The dip's texture is thick yet spreadable, with a pronounced pepper and garlic presence. The inclusion of Greek yogurt adds creaminess and a slight tartness that complements the feta and peppers. It's typically served with pita bread, making it suitable for appetizers or mezze spreads.
For less heat, removing chili pepper seeds before processing is recommended. Homemade roasted peppers provide optimal flavor, though jarred roasted peppers can substitute. The dip can be refrigerated up to three days in an airtight container, stirred before serving, and finished with an olive oil drizzle and extra chili slices for presentation and added flavor.
Ingredients
- 1 red chili pepper use 2 if you like it very spicy
- 3 tbsp olive oil divided
- 1/3 cup red bell pepper roasted
- 8 oz feta cheese see notes
- 1 clove garlic
- 2 tbsp Greek yogurt
- 2 tbsp red wine vinegar
Instructions
- Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the chili pepper to the pan and cook for just a minute or two. Turn the heat off.
- Place the cooked chili pepper with the roasted red peppers, feta, garlic, Greek yogurt, red wine vinegar and the remaining of the olive oil in the bowl of a food processor.
- Seal the lid and blend until creamy and smooth. Transfer to a plate or a shallow bowl and smoothen the top. Drizzle with more olive oil and a few slices of chili pepper if desired. Serve with pita bread.
Notes
- Remove chili seeds to decrease spice levels if desired.
- Use block feta cheese in brine, not crumbled, for best texture.
- Roast your own red peppers for optimal flavor or use jarred roasted peppers.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Stir the dip and drizzle additional olive oil before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 405mg | 17% |
| Potassium | 53mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 148mg | 15% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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