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Tirokafteri, Greek spicy feta dip, Feta dip

Tirokafteri (Greek Spicy Feta Dip)

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Tirokafteri is a creamy Greek spicy feta dip made with feta cheese, roasted red pepper, chili, garlic, and olive oil for a bold, tangy flavor. This easy Tirokafteri recipe is perfect as a dip with pita bread, fresh vegetables, or grilled meats and is ready with just a few simple ingredients.
Course Dips and spreads, Side Dish
Cuisine Greek
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author sumisculinarynotes

Ingredients

  • 200 g feta cheese
  • 1 roasted red pepper or 2 Florina peppers
  • 1 small chilli pepper or ½ tsp chilli flakes
  • 1 garlic clove
  • ½ tsp oregano
  • 2 tbsp Greek yoghurt optional, for creaminess
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar or lemon juice
  • Black pepper to taste

For garnish

  • 1 tbsp fresh parsely or coriander leaves finely chopped
  • Optional: feta cheese red pepper flakes, olive oil

Instructions

  • Roast the red pepper until slightly charred. Peel the skin and set it aside.
    1 roasted red pepper

Oven Method (Easiest)

  • Preheat the oven to 200°C.
  • Place whole red peppers on a baking sheet.
  • Roast for 20–30 minutes, turning every 10 minutes.
  • The skin should become blistered and blackened on most sides.
  • Transfer the peppers to a bowl and cover with a plate or plastic wrap for 10–15 minutes. The steam loosens the skin.
  • Peel off the skin, remove the stem and seeds, and use the flesh in your tirokafteri.

Induction Stove Method

  • Since induction doesn't provide an open flame, roast the pepper in a dry cast-iron skillet or heavy frying pan.
  • Heat a dry cast-iron skillet over medium-high heat.
  • Place the whole pepper in the pan.
  • Turn it every few minutes until the skin is charred and blistered on all sides (about 15–20 minutes).
  • Cover and steam in a bowl for 10–15 minutes.
  • Peel the skin off.
  • Add feta, roasted pepper, chilli, garlic, yoghurt, oregano, olive oil, black pepper and vinegar/lemon juice to a food processor.
    200 g feta cheese, 1 small chilli pepper or ½ tsp chilli flakes, 1 garlic clove, ½ tsp oregano, 2 tbsp Greek yoghurt, 1 tbsp olive oil, Black pepper to taste, 1 tsp red wine vinegar or lemon juice
  • Note: Start with one chilli pepper, you can add more after tasting.
  • Blend until creamy but still slightly textured.

Taste and adjust:

  • o more chilli = spicier
  • o more yoghurt = milder/creamier
  • Chill for 20–30 minutes before serving.
  • Add some garnish like crumbled feta cheese, chopped parsley, red pepper flakes and a drizzle of olive oil on the top.
    1 tbsp fresh parsely or coriander leaves, Optional: feta cheese

Serve With

  • Warm pita bread, Pita chips, Veggie sticks
  • On toasted bread
  • Grilled meats, Fresh vegetables
  • Olives and tomatoes

Notes

Quick Alternative
For tirokafteri, you can also use jarred roasted red peppers. Drain them well and pat dry before blending. The flavour won't be quite as smoky, but it's still very good and saves time.
A tip: Drain the peppers and pat them dry with paper towels before blending. Jarred peppers are packed in brine or a vinegar solution, and excess liquid can make the dip runny.
For a classic tirokafteri, one large roasted red bell pepper per 200 g feta gives a nice balance of sweetness, smokiness, and heat.