Tirokafteri (Spicy Greek Feta Dip) Recipe
Tirokafteri is a vibrant and spicy Greek feta dip that combines creamy feta cheese with fiery chili peppers, roasted red bell peppers, and garlic. This flavorful spread is perfect as an appetizer or snack, especially when enjoyed with warm grilled baguette slices or pita chips. Bursting with traditional Mediterranean flavors, it offers a creamy, tangy, and spicy experience that's easy to prepare in just 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Main Ingredients
- 10 ounce block Greek feta cheese, broken into chunks, plus more for garnish
- 1 red chili pepper or jalapeno, trimmed and roughly chopped (seeds included for extra spice)
- 2 small roasted red bell peppers, torn (homemade or 12-ounce jar fire-roasted red peppers, drained)
- 1 small garlic clove, chopped
- 1 tablespoon red wine vinegar
- About 2 tablespoons extra virgin olive oil, plus more for grilling and drizzling
For Garnish
- 2 tablespoons finely chopped parsley leaves
- 4-5 kalamata olives, pitted and chopped
- Extra crumbles of feta cheese
For Serving (Optional)
- 1/2 French baguette, sliced on the diagonal into 1/2-inch pieces (or substitute with lettuce cups or pita chips)
Instructions
- Make the dip: Place the feta cheese chunks, chopped chili pepper, torn roasted red bell peppers, chopped garlic, and red wine vinegar into the bowl of a large food processor fitted with the blade attachment. Blend briefly until the ingredients break down slightly. With the processor running on low speed, slowly drizzle in about 2 tablespoons of extra virgin olive oil until the mixture is smooth and creamy.
- Toast the bread: If serving with baguette, preheat a griddle or grill pan over medium heat. Brush one side of each bread slice with olive oil. Arrange the bread slices in a single layer on the hot griddle with the oiled side down. Brush the top side with olive oil as well. Grill the bread slices, flipping to cook both sides until charred grill marks appear, about 2 to 5 minutes in total.
- Serve: Transfer the dip to a serving plate or bowl. Drizzle with a little olive oil on top, then garnish with crumbled feta, chopped parsley, and kalamata olives. Serve alongside the grilled bread slices or your choice of accompaniment.
Notes
- If you prefer less heat, remove the seeds from the chili pepper before blending.
- Roasted red bell peppers can be homemade or store-bought; fire-roasted jars add a smoky flavor.
- The dip can be made ahead and refrigerated for up to 2 days; bring to room temperature before serving.
- For a vegan version, substitute feta with a plant-based cheese alternative.
- Serving suggestions include pita chips, crackers, or fresh vegetable sticks instead of bread.
