Greek Tirokafteri (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.
I first had tirokafteri on the Greek island of Paros. Because of bad weather, the ferries stopped, and I couldn’t 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.
Beyond the memories, I love tirokafteri for its unique flavor and texture. With roasted red pepper, briny feta, and red chile, this Mediterranean dip has it all. One major difference between my recipe and most online recipes is that I mix mine by hand. This simple step is traditional and lets unique flavors 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. You can find it at most large grocery stores. It is also gluten-free. This makes it perfect for home parties, work potlucks, and football season!
What Makes This Recipe Different
- Ready in 35 minutes, or cut it down to five minutes using jarred red peppers.
- Made using the authentic Northern Greek hand-mashing method.
- I have included gluten-free and whole food plant-based modifications.
Greek Tirokafteri Ingredients
Feta Cheese
In Greece, people use full-fat sheep’s milk feta in brine 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 (Piperis kerato). 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 on the middle rack. Broil for 10 to 12 minutes, turning once halfway through. 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 and remove the core and 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. Chop them into 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 mixture in a shallow bowl. Drizzle with more olive oil and top with fresh parsley and crumbled feta. Serve with warm pita, pita chips, and veggies.
Make a Mediterranean Mezze
A Mediterranean mezze is a spread of 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.
Greek Tirokafteri (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 on 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 and remove the core and seeds.
Prepare the Feta Cheese
- Add the feta or vegan feta cheese and 1 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. Chop them into 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.