Tirokafteri (Greek Spicy Feta Dip)

White bowl of creamy orange tirokafteri topped with crumbled feta, red pepper flakes, and chopped parsley, served on a white platter with cucumber spears, red bell pepper strips, pita bread triangles, Kalamata olives, fresh parsley, and a pale blue napkin.

5 from 1 vote

Tirokafteri (Greek Spicy Feta Dip)

This easy Tirokafteri recipe is a creamy Greek spicy feta dip made with feta cheese, roasted red peppers, olive oil, garlic, red wine vinegar, and red pepper flakes. Ready in just 5 minutes, it is bold, tangy, salty, and perfect with warm pita, fresh vegetables, olives, or grilled meats.

Prep Time5

Total Time5

Servings:

Calories: 153kcal

Chef: Jessica Randhawa

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

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