Tirokafteri

Tirokafteri (Spicy Feta Dip)

A classic Greek meze of crumbled feta blended with hot peppers, olive oil, yogurt and garlic into a thick, tangy, pleasantly fiery spread. Serve chilled with warm pita, crusty bread or raw vegetables.

Prep

15 min

Cook

15 min

Total

30 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) feta cheese, Greek sheep's milk feta, drained
• •3 whole hot red peppers, such as Fresno or red serrano; adjust to taste
• •1 whole mild red pepper, red bell pepper or a sweet Italian frying pepper
• •60 ml (¼ cup) Greek yogurt, full-fat
• •45 ml (3 tbsp) extra-virgin olive oil, plus more to finish
• •15 ml (1 tbsp) lemon juice, freshly squeezed
• •2 cloves garlic, finely grated or crushed
• •1 tsp dried oregano, Greek oregano if available
• •0.25 tsp (¼ tsp) freshly ground black pepper, optional, feta is already salty

Steps

1. 1 Roast the peppers: heat the oven to 220°C (425°F). Place the hot peppers and the mild red pepper on a baking sheet and roast for 12–15 minutes, turning once, until the skins are blistered and blackened in spots.
2. 2 Steam and peel: transfer the roasted peppers to a bowl, cover tightly with a plate or plastic wrap, and let sit 10 minutes. The steam will loosen the skins. Peel off and discard the skins, stems and seeds. Keep any juices that collect.
3. 3 Crumble the feta into a food processor and pulse a few times until it is broken into small crumbs.
4. 4 Add the peeled roasted peppers, yogurt, olive oil, lemon juice, garlic and oregano. Pulse 8–10 times, scraping down the sides once, until the mixture is thick and combined but still has some texture. Do not over-blend into a runny paste.
5. 5 Taste and adjust: add more lemon juice for tang, more hot pepper for heat, or a pinch of black pepper. Skip added salt unless the feta tastes mild - most feta is salty enough.
6. 6 Transfer to a serving bowl, drizzle with a little extra olive oil, scatter with a pinch of oregano, and chill for at least 30 minutes before serving to let the flavours settle.
7. 7 Serve cold with warm pita, crusty bread, or raw cucumber, celery and pepper sticks. Refrigerate leftovers in a sealed container for up to 4 days.