Spicy Feta Dip (Tirokafteri) -

Spicy Feta Dip (Tirokafteri)

This spicy feta dip, also known as tirokafteri in Greek, is so easy-to-make and delicious creamy and spicy. 🔥

Course Appetizers

Cuisine Greek

Keyword dip, feta cheese

Prep Time 5

Total Time 5

Servings -6

Calories 227kcal

325-350 g feta cheese plus more for garnish
1 red chili pepper or jalapeno (keep seeds in the pepper for a spicier dip)
10-12 oz jar roasted red peppers, drained (save 2 tbsp chopped for the topping) *If you want to roast your own peppers, see notes below*
1 garlic clove
2 tbsp olive oil
1 tbsp red wine vinegar
1-2 tbsp chopped fresh parsley
1/2 cup Kalamata olives
Pita bread for serving

Add the feta to a food processor and pulse to break down into quite fine / small pieces.
Add the chili pepper, drained roasted red peppers, garlic clove, olive oil and red wine vinegar and run the food processor on high until the dip is fully combined until smooth.
Transfer to a low plate or bowl and garnish with parsley, olives, leftover crumbled feta cheese, 2 tbsp chopped roasted red pepper and drizzle with olive oil. Serve with fresh or toasted pita bread.
Store in the fridge for a maximum of 3 days.

Make this recipe ahead of time but don't garnish it. Store in the fridge for 2-3 days and then garnish when ready to enjoy.
Instead of pitas, you could also serve this dip with crostini.
If you want to roast your own red peppers you'll need 2 medium-large bell peppers - Preheat the oven to 425F. Line a small baking sheet with parchment paper. Cut the peppers in half, remove the seeds and stems. Place the peppers cut-side down on the baking sheet and roast for 25-30 minutes or until the peppers' skin is turning dark and blackened. Once the peppers are roasted, add to a bowl and cover with plastic wrap for 10 minutes, until the peppers are very soft. Then use your hands to peel the skin off the peppers. Save 2 tbsp minced pepper for a dip topping and use the rest to make the dip.