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Tyrokafteri (5-Minute Greek Spicy Feta Dip Recipe)

This classic tyrokafteri spicy whipped feta dip is made with just five simple Mediterranean ingredients - roasted red peppers (from a jar!), feta cheese, olive oil, lemon juice and chili flakes. It's unbelievably quick and easy to make, and so versatile to use. Ready for scooping up with homemade pita chips or serving in so many other ways in just 5 minutes!

Prep Time
5 mins
Total Time
5 mins
Servings: 4
Calories: 170 kcal
Course: Appetizer
Cuisine: Greek

Ingredients

  • 1 cup feta cheese broken into chunks or crumbled
  • 1 cup roasted red peppers jarred, in oil or water (ready-roasted)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice about the juice of 1 lemon
  • ¼ teaspoon dried chili flakes or red pepper flakes, or 1 small red chili (some may prefer more chili flakes, around ½ teaspoon, but start at ¼ teaspoon and go from there)
To garnish (optional)
  • a few fresh herb leaves e.g. oregano, parsley, coriander
  • an extra drizzle of olive oil
  • extra lemon segments
To serve
  • pita chips, tortilla chips or any chips, warm pita bread or flatbread, vegetable sticks, or zucchini fries

Instructions

    Cup of Yum
  1. Put all the ingredients in the bowl of a food processor, and pulse for a few seconds. I like to pulse until everything’s blended together with a few chunky bits still remaining.
  2. Empty out onto a small serving platter or plate or into a bowl. If you like, garnish with fresh herbs such as oregano, an extra drizzle of olive oil and lemon segments.
  3. If you have time, cover and store in the fridge for a couple of hours to let harden slightly to serve. Serve with something like warm flatbread, tortilla chips, raw vegetables, or store-bought or homemade pita chips.

Notes

  • Try not to overmix in the food processor. The traditional way to serve tyrokafteri (spicy Greek feta cheese dip) is slightly chunky in texture. 
  • You can vary the amounts of each ingredient to taste. Add more or less chili, more or less lemon, and more or less roasted red pepper for a different color to the finished cheese dip.
  • Try using sundried tomatoes to make this as well as or even instead of roasted red peppers! Want to skip the chili? That's fine. Either add a bit of paprika instead, or just skip the spice altogether.
  • Serving suggestions: This dip is perfect scooped up with any kind of chip or bread. It's also great as a spread in a wrap or on a sandwich, with grilled meats, on a salad or as a side with any kind of classic Greek dish. 
  • Storage: The dip will keep in the fridge (well covered or in an airtight container) for a few days or up to a week. If keeping beyond a few days, you might wish to cover the top of the dip with a thin layer of olive oil to help to preserve it.

Nutrition Information

Calories 170kcal (9%) Carbohydrates 3g (1%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 33mg (11%) Sodium 909mg (38%) Potassium 85mg (2%) Fiber 0.5g (2%) Sugar 0.2g (0%) Vitamin A 378IU (8%) Vitamin C 19mg (21%) Calcium 200mg (20%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 170

% Daily Value*

Calories 170kcal 9%
Carbohydrates 3g 1%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Cholesterol 33mg 11%
Sodium 909mg 38%
Potassium 85mg 2%
Fiber 0.5g 2%
Sugar 0.2g 0%
Vitamin A 378IU 8%
Vitamin C 19mg 21%
Calcium 200mg 20%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.