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Tirokafteri, sometimes called htipiti, is an easy 5-minute, no-cook Greek appetizer made with roasted red peppers, feta cheese, olive oil, garlic, and red pepper flakes. Bold, creamy, and tangy, this flavorful spicy feta dip is perfect for sharing with pita, veggies, and grilled meats.
Made with simple, fresh ingredients and plenty of bold flavor, Mediterranean dips and spreads are at the top of my list for sharing and entertaining. Today I’m sharing my recipe for tirokafteri, a Greek spicy feta dip that is creamy, tangy, and super easy to make. It’s one of my favorite Greek dips, second only to tzatziki.
What Is Tirokafteri?
Tirokafteri, pronounced tee-roh-kahf-teh-REE, is a creamy, spicy Greek feta dip made with tangy, salty feta cheese, olive oil, red wine vinegar, garlic, and hot or roasted red peppers. A popular mezze (appetizer), it’s often served in tavernas with warm pita and grilled meats like chicken gyro meat and chicken souvlaki.
My version of tirokafteri is made with jarred roasted red peppers for smoky sweetness and convenience, plus red pepper flakes for just the right amount of heat. Everything is blended in a small food processor or blender until smooth and creamy, and it takes just 5 minutes to make.
Table of Contents
Tirokafteri Ingredients
This tirokafteri recipe is made with simple, convenient, and budget-friendly ingredients. It’s delicious year-round and can be made as spicy (or mild) as your taste buds can tolerate with more or less red chili flakes.
- Feta cheese: For the best flavor and texture, I highly recommend making this recipe with Greek feta packed in brine. It’s creamier, tangier, and less dry than pre-crumbled feta.
- Roasted red peppers: Jarred roasted red peppers make this recipe quick and easy. Be sure to drain them well so the dip does not become too loose or watery.
- Red pepper flakes: Chili flakes add just the right amount of heat. Start with less if you are sensitive to spice, then add more to taste.
- Extra virgin olive oil: A little olive oil helps the dip blend smoothly and adds richness.
- Red wine vinegar: This brightens the dip and balances the salty feta.
- Garlic: One small clove is plenty. Raw garlic can be strong, so a little goes a long way. I do not recommend substituting with garlic powder.
- Garnishes: Drizzle with a little bit of flavorful olive oil and garnish with fresh parsley, crumbled feta, and red pepper flakes for a fresh pop of color.
How to Roast Red Peppers for Tirokafteri
Jarred roasted red peppers are a great time saver, but you can absolutely roast your own if you prefer. To replace one 12-ounce jar of roasted red peppers, use 2 large red bell peppers, or 3 small red bell peppers.
Preheat the oven broiler and place the whole bell peppers on a foil-lined baking sheet. Broil for 10-15 minutes, turning every few minutes, until the skins are blistered and charred on all sides. Transfer the peppers to a bowl and cover with plastic wrap or a clean kitchen towel. Let them steam for 10 minutes, then peel away the skins and remove the stems and seeds.
How to Make Tirokafteri
- Combine the ingredients. Add the feta cheese, drained roasted red peppers, olive oil, red wine vinegar, garlic, and red pepper flakes to a small food processor or high-speed blender.
- Blend until creamy. Pulse 5-6 times to break up the feta and peppers. This helps everything blend more evenly without overworking the dip right away. Blend on low speed, then increase to medium speed until the dip is smooth and creamy. Stop and scrape down the sides as needed.
- Taste and adjust. Add more red pepper flakes for extra heat, a splash more vinegar for tang, or a drizzle of olive oil to loosen the dip.
- Transfer to a bowl. Spoon the tirokafteri into a serving bowl and drizzle with olive oil.
- Garnish and serve. Top with chopped parsley, extra red pepper flakes, and crumbled feta, if desired. Serve with warm pita bread, fresh vegetables, olives, or grilled meats.
What Should Tirokafteri Look Like?
The proper texture of tirokafteri is thick, creamy, and scoopable, never watery. It should be smooth enough to spread onto warm pita or spoon alongside grilled meats, but sturdy enough to hold its shape in a bowl. Some versions are blended until completely smooth, while others are left a little chunky and rustic.
Tirokafteri Recipe Tips
Drain well
Jarred roasted red peppers are convenient and add great smoky-sweet flavor, but they also hold a lot of liquid. Drain them well in a fine mesh strainer, then gently pat them dry with paper towels before blending. This helps keep the dip thick and scoopable.
Adjust the texture
- If the dip is too thin, blend in a little more feta cheese until it thickens. You can also refrigerate the dip for 30-60 minutes before serving, which helps it firm up and lets the flavors come together.
- If the dip is too thick, blend in a small drizzle of olive oil. Add just a little at a time until it reaches your desired consistency.
Adjust the heat to taste
Red pepper flakes add a gentle heat, but you can always add more if you like it spicier. Start with less, blend, taste, then adjust from there.
Let it rest before serving
Tirokafteri tastes even better after it has had time to chill. If you have time, refrigerate it for 30-60 minutes before serving. The flavor will deepen, and the texture will become a little thicker.
What to Serve with Tirokafteri
Tirokafteri is wonderfully versatile. You can serve it as a simple appetizer with pita and fresh vegetables, spoon it alongside grilled meats and seafood, or add it to a larger Mediterranean mezze platter with other dips, salads, and small bites. Here are some examples:
- As a dip: Serve tirokafteri with warm pita bread, pita chips, crackers, cucumber spears, carrot sticks, red bell pepper strips, cherry tomatoes, or olives. It is also delicious spread onto sandwiches, wraps, burgers, and toasted bread.
- With grilled meats and fish: The creamy, salty, spicy flavor pairs especially well with Greek chicken souvlaki, chicken gyros, gyro meat, Greek meatballs, grilled shrimp, baked salmon, shish kabobs, or Mediterranean baked fish with artichokes and olives.
- As part of a Mediterranean mezze platter: Serve tirokafteri alongside baba ganoush, hummus, whipped feta dip, falafel, roasted eggplant, Greek salad, pita, Kalamata olives, and fresh vegetables. It is an easy way to build a colorful appetizer spread for parties, holidays, or casual snacking.
Make Ahead and Storage Tips
Tirokafteri is a great make-ahead dip because the flavor gets even better as it rests. If you have time, let it chill in the refrigerator for 30-60 minutes before serving. For the best texture, let it sit at room temperature for 10-15 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving, and add a small drizzle of olive oil if it thickens too much after chilling.
Freezing is not recommended. Feta-based dips can become watery or grainy after thawing, and the texture will not be as smooth and creamy.
More Greek and Mediterranean Recipes
If you try making this Greek spicy feta dip, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Tirokafteri (Greek Spicy Feta Dip)
Ingredients
- 8-10 ounces Greek feta cheese, drained and broken into chunks
- 12 ounces jarred roasted red peppers, drained well
- 2 tablespoons olive oil, plus more for serving
- 1 tablespoon red wine vinegar
- 1 small clove garlic
- ½ teaspoon red pepper flakes, plus more to taste
- Chopped fresh parsley, for garnish
- Crumbled feta cheese, for garnish, optional
Instructions
- Prepare the ingredients. Drain the feta cheese and roasted red peppers. For a thicker dip, pat the roasted red peppers dry with paper towels before blending.
- Add everything to the food processor. Add the feta cheese, roasted red peppers, olive oil, red wine vinegar, garlic, and red pepper flakes to a small food processor or high-speed blender.
- Pulse to combine. Pulse a few times to break up the feta and peppers.
- Blend until creamy. Blend on low speed at first, then increase to medium speed until the dip is smooth and creamy. Stop and scrape down the sides as needed.
- Taste and adjust. Add more red pepper flakes for extra heat, a splash of red wine vinegar for more tang, or a small drizzle of olive oil if the dip is too thick.
- Garnish and serve. Spoon the tirokafteri into a serving bowl. Drizzle with olive oil and garnish with chopped parsley, extra red pepper flakes, and crumbled feta, if desired. Serve with warm pita, fresh vegetables, olives, or grilled meats.
Notes
- Drain the roasted red peppers well. Jarred roasted red peppers hold a lot of liquid. Drain them in a fine mesh strainer, then pat them dry with paper towels to help keep the dip thick and creamy.
- Roasting your own peppers: To replace one 12-ounce jar of roasted red peppers, use 2 large red bell peppers or 3 small red bell peppers. Roast, peel, seed, and pat dry before blending.
- Adjust the heat. Start with 1/2 teaspoon red pepper flakes, then add more to taste. For a milder dip, use less.
- Adjust the texture. If the dip is too thin, blend in a little more feta cheese or refrigerate it for 30-60 minutes to help it firm up. If it is too thick, blend in a small drizzle of olive oil until it reaches your desired consistency.
- Make ahead: Tirokafteri tastes even better after it has had time to chill. For best flavor, refrigerate for 30-60 minutes before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir before serving and add a small drizzle of olive oil if needed.
- Freezing: I do not recommend freezing tirokafteri. Feta-based dips can become watery or grainy after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
