Tirokafteri (Spicy Feta Dip)
This vibrant Tirokafteri is a fiery Greek feta dip, boasting a creamy texture with a zesty kick from red wine vinegar and a delightful heat from serrano and roasted red peppers. It's an effortlessly elegant appetizer, perfect for sharing, that comes together quickly to deliver authentic Mediterranean flavors.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 291 kcal
Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gfeta cheese, crumbled
- 0.5 pcsred bell pepper, roasted, peeled, seeds removed
- 1 pcsserrano pepper, stemmed, deseeded
- 1 tbspred wine vinegar
- 2 tbspextra virgin olive oil
- 2 tbspgreek yogurt
- 0.5 tspdried oregano
for serving
- 2 pcspita bread, for serving(optional)
Equipment
Food processor · Spatula · Serving bowl · Measuring spoons · Chef's knife · Cutting board
The method
Step by step
- 1
Crumble the feta cheese into a food processor for easier blending.
About 1 min
Cook’s note: Using a block of feta and crumbling it yourself often results in a creamier dip than pre-crumbled feta, which can be drier.
- 2
Add the roasted red bell pepper, serrano pepper, red wine vinegar, extra virgin olive oil, Greek yogurt, and dried oregano to the food processor with the crumbled feta.
Cook’s note: For a milder dip, remove the seeds and membranes from the serrano pepper. For more heat, leave them in.
- 3
Process the mixture on high speed until it becomes smooth and creamy, scraping down the sides of the bowl with a spatula as needed to ensure all ingredients are fully incorporated.
About 3 min
Cook’s note: If you prefer a dip with a bit more texture, pulse the ingredients briefly instead of processing until completely smooth.
- 4
Taste the tirokafteri and adjust the seasoning as desired; you might add a touch more red wine vinegar for increased tanginess or a drizzle of olive oil for extra richness.
About 1 min
Cook’s note: Always taste and adjust seasonings in stages; it's easier to add more than to correct an over-seasoned dish.
- 5
Transfer the prepared tirokafteri to a serving bowl, cover it tightly with plastic wrap, and refrigerate for at least 30 minutes.
About 30 min
Cook’s note: Chilling the dip allows the flavors to meld and deepen, intensifying the spicy kick and creating a more harmonious taste.
- 6
Serve the chilled tirokafteri with warm pita bread, crispy crackers, or an assortment of fresh vegetable sticks.
Cook’s note: Lightly toasting the pita bread in a dry pan or oven enhances its flavor and texture, making it an even better accompaniment.
Per serving
Nutrition
- Calories
- 290.8kcal
- Protein
- 9.8g
- Carbs
- 17.4g
- Fat
- 19.5g
- Fibre
- 1.1g
- Sugar
- 4.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This spicy feta dip is fantastic with a variety of dippers; try it with cucumber slices, carrot sticks, or even crusty bread. For a beautiful presentation, garnish with a drizzle of extra virgin olive oil and a sprinkle of fresh oregano or a pinch of red pepper flakes. Pair it with a crisp, dry white wine like Assyrtiko or a light lager.
Store leftover Tirokafteri in an airtight container in the refrigerator.
Tirokafteri is best served cold or at room temperature. No reheating is required.
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