Tirokafteri is a delicious spicy Greek feta dip that is good with raw vegetables, pita bread, or pita chips. For a quick appetizer that everyone will enjoy, make a batch of tirokafteri.
While tirokafteri is perfect served with just a drizzle of olive oil, you can make it your own with a sprinkle of crumbled feta, chopped pistachios, or chopped herbs, such as parsley or oregano, or extra red pepper flakes.
If you’re having a party, try making multiple dips that work well with cut veggies, pita bread, and pita chips; such as this tirokafteri, some Tzatziki, and White Bean Hummus with Lemon Gremolata. Serve bowls of olives and nuts to accompany the dips.
The recipe makes about 2 cups.
Tips
- You can roast fresh red peppers, but I recommend using jarred roasted peppers. Make sure there are no seeds and skin on them.
- To prevent the dip from being too runny, drain the feta on a towel and pat it dry, and pat the peppers dry.
- Modify the amount of red pepper flakes based on your spiciness preference.
- If the dip is too salty for your taste, add a spoonful or two of thick, plain Greek yogurt.
Ingredients
You need the following ingredients to make tirokafteri.
- 10 ounces feta cheese
- 2 medium roasted peppers
- 2 tablespoons olive oil, more if needed for consistency and serving
- 1 tablespoon red wine vinegar
- 1 small garlic clove, chopped
- 1/4 teaspoon crushed red pepper flakes (less or more as desired)
Directions
Add all ingredients to a food processor and process them until they are smooth.
Taste the dip and adjust ingredients as needed (more pepper flakes, olive oil, or a little yogurt).
Serve the dip in a bowl, drizzled with olive oil and any garnishes you might want to add. Serve it with chopped vegetables, pita bread, or pita chips.
You can store it in the refrigerator for several days. Remove it from the refrigerator early, so that it isn’t cold when you serve it.
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