Tirokafteri (Greek Spicy Feta Dip)
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Tirokafteri is a Greek appetizer made with roasted red peppers and feta cheese. You only need five ingredients and five minutes to make this Mediterranean mezze dip.
The first time I had tirokafteri was on the Greek island of Paros. Because of bad weather, the ferries stopped, and I was unable to leave the island. The host where I stayed made Mediterranean mezze every night. This spicy red pepper and feta dip was always included, along with spanakopita and a Greek salad.
What I love about tirokafteri, besides the memories, is the unique flavor and texture. With roasted red pepper, briny feta, and red chile, this Mediterranean dip has it all. One major difference in my recipe vs. most of the recipes online, I mix mine by hand. This simple step is traditional and allows unique flavors to shine, while keeping the dip from becoming watery.
My version is vegan, thanks to a simple ‘cheese’ swap. I use Follow Your Heart vegan feta. It is easy to find at most large grocery stores. It is also gluten-free. This makes it perfect for home parties, work potlucks, and football season!
Prep Time
20 Minutes
Total Time
35 Minutes
Servings
4 sides
Diet
Vegan, GF
What Makes This Recipe Different
Key Ingredient Notes
Feta Cheese
In Greece, full-fat sheep’s milk feta in brine is used to make Tirokafteri. I have seen it for sale in Whole Foods and Trader Joe’s. Because I am vegan, I am going to use Follow Your Heart dairy-free feta.
Chili Pepper
Traditionally, fresh or pickled green horn peppers (piperies kerato) are used with this recipe. I am going to use fresh Fresno chili.
Red Pepper
You can use either jarred or fresh red peppers. I have included both methods in this recipe.
Some traditional recipes use traditional Greek yogurt. If you want to add it, mix in one tablespoon at a time until you get your preferred texture.
See the recipe card for the complete ingredient list and measurements.
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Step-by-Step Instructions
Step One: Roasting Red Peppers (If using fresh peppers)
Preheat your broiler on low. Place the red peppers on a baking sheet in the middle rack of your oven. Broil for 10 – 12 minutes, turning once in the middle. You want the skin to look charred and blistered.
Transfer the red peppers to a bowl and cover with a plate or plastic wrap. Let them stand for 10 to 20 minutes. Using your hands, peel off the charred skin, remove the core, and the seeds.
Step Two: Feta
Add the feta and one tablespoon of olive oil to a medium bowl. Use a fork to break it down, but don’t go overboard. You want some texture, not a smooth paste.
Step Three: Chop the Peppers
Use a sharp knife and finely chop the roasted red peppers and the Fresno peppers. You want them in tiny pieces so they blend well.
Step Four: Combine
In the bowl with the feta and peppers, add the garlic, fresh lemon juice, and a pinch of salt. Drizzle in more olive oil as needed to create a creamy dip.
Serve the spoon into a shallow bowl. Drizzle with more olive oil and top with fresh parsley, crumbled feta. Serve with warm pita, pita chips, and veggies.
Presentation
For a Mediterranean wow factor, top your spicy dip with chopped parsley, Kalamata olives, and toasted pine nuts.
Make a Mediterranean Mezze
A Mediterranean mezze consists of several dishes shared with family and friends. To make a mezze, make an assortment of your favorite Mediterranean dishes. Popular choices are hummus, tabbouleh, stuffed grape leaves, Moroccan zaalouk, spanakopita, and, of course, pistachio baklava.
If you tried this Tirokafteri recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Tirokafteri (Greek Spicy Feta Dip)
Equipment
- 1 sharp chef knife
- 1 cutting board
- 1 Medium bowl
Ingredients
- 2 large red bell peppers or 1 cup jarred roasted red peppers, drained
- 2 fresno chiles mildly spicy
- 8 oz feta or vegan feta cheese
- 2–3 tablespoons extra virgin olive oil divided
- 1 clove garlic finely minced
- 1 tbsp fresh lemon juice about ½ lemon
- pinch of salt to taste
- 1 tbsp fresh parsley chopped (for garnish)
- Optional for serving: warm pita triangles, pita chips, or veggie sticks
Instructions
Roast the Red Peppers (If using fresh peppers)
- Preheat your broiler on low. Place the red peppers on a baking sheet in the middle rack of your oven. Broil for 10 – 12 minutes, turning once in the middle. You want the skin to look charred and blistered.
- Transfer the red peppers to a bowl and cover with a plate or plastic wrap. Let them stand for 10 to 20 minutes. Using your hands, peel off the charred skin, remove the core and seeds.
Prepare the Feta Cheese
- Add the feta or vegan feta cheese and one tablespoon of olive oil to a medium bowl. Use a fork to break it down, but don’t go overboard. You want some texture, not a smooth paste.
Finely Chop the Peppers
- Use a sharp knife and finely chop the roasted red peppers and the Fresno peppers. You want them in tiny pieces so they blend well.
Combine all the Ingredients
- In the bowl with the feta and peppers, add the garlic, fresh lemon juice, and a pinch of salt. Drizzle in more olive oil as needed to create a creamy dip.
Garnish (Optional)
- Use the back of your spoon to create two wells. Fill the wells with olive oil. Sprinkle finely chopped parsley on top.
Notes
- If using Jarred peppers, rinse, drain and pat dry before using.
- Store in an airtight container in the refrigerator for up to five days.
