Tirokafteri (Greek Spicy Feta Dip)

Greek tirokafteri on a plate up close with a spoon in it.

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Tirokafteri (Greek Spicy Feta Dip)

Tirokafteri is a traditional Greek dip made with roasted red peppers, feta cheese, and fresh chilies. Creamy and spicy, it’s perfect with pita or veggies.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, dips, Mezze

Cuisine: Greek, Mediterranean

Diet: , Vegetarian

Servings: Servings

Calories: 159kcal

Author: Ruth Grindeland

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.

Nutrition