📝 About This Recipe
Tyrosalata is a cornerstone of the Greek meze table, a luscious and tangy cheese spread that captures the sun-drenched flavors of the Mediterranean. Unlike its spicy cousin Tirokafteri, this version focuses on the harmonious marriage of salty sheep's milk feta and cooling Greek yogurt, elevated by the sweetness of roasted garlic. It is a versatile, velvety masterpiece that serves as the perfect bridge between a rustic dip and an elegant appetizer.
🥗 Ingredients
The Cheese Base
- 14 ounces Greek Feta Cheese (high-quality, stored in brine, crumbled)
- 1/2 cup Greek Yogurt (full-fat, strained (Total) style)
- 2 ounces Cream Cheese (softened to room temperature)
Aromatics & Seasoning
- 1/3 cup Extra Virgin Olive Oil (plus extra for drizzling)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 clove Garlic (very finely minced or pressed)
- 1 teaspoon Dried Greek Oregano (crushed between palms to release oils)
- 1/4 teaspoon White Pepper (ground)
- 1 pinch Red Pepper Flakes (optional, for a tiny hint of warmth)
For Garnish
- 5-6 pieces Kalamata Olives (pitted and halved)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1 pinch Smoked Paprika (for color)
👨🍳 Instructions
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1
Begin by removing the feta cheese from its brine and patting it dry with paper towels to prevent the dip from becoming too watery.
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2
In a food processor or a high-speed blender, add the crumbled feta cheese and pulse 3-4 times to break it into smaller uniform pieces.
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3
Add the softened cream cheese and the full-fat Greek yogurt to the food processor. The cream cheese adds a silky stability that keeps the feta from being too grainy.
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4
Process the mixture on medium speed for about 30 seconds until the ingredients are well incorporated but still have some texture.
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5
While the motor is running on low, slowly drizzle in the extra virgin olive oil in a steady stream to emulsify the mixture into a creamy spread.
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6
Stop the processor and scrape down the sides with a rubber spatula to ensure every bit of cheese is included.
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7
Add the minced garlic, lemon juice, dried oregano, white pepper, and red pepper flakes (if using).
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8
Pulse the mixture 5-10 more times. For a traditional 'salata' texture, leave it slightly chunky; for a modern whipped dip, process until completely smooth.
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9
Taste the mixture. Note that feta is naturally very salty, so you likely won't need added salt, but you can add more lemon juice for acidity if desired.
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10
Transfer the Tyrosalata to a glass bowl, cover tightly with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up.
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11
When ready to serve, spread the dip into a shallow serving bowl, using the back of a spoon to create attractive swirls and wells on the surface.
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12
Garnish with a generous drizzle of olive oil in the wells, a sprinkle of smoked paprika, lemon zest, fresh parsley, and the halved Kalamata olives.
💡 Chef's Tips
Always use sheep's milk feta (labeled 'Product of Greece') for the most authentic tangy flavor and creamy mouthfeel. If the dip is too thick, add a tablespoon of milk or additional olive oil to reach your desired consistency. To mellow the garlic flavor, you can soak the minced garlic in the lemon juice for 5 minutes before adding it to the cheese. Avoid using a blender if you prefer a rustic, chunky texture; a fork and a sturdy bowl can work for a hand-mashed version. Make this a day in advance as the garlic and oregano flavors deepen significantly overnight.
🍽️ Serving Suggestions
Serve with warm, charred pita bread triangles or crispy rusks (paximadia). Use as a vibrant accompaniment to grilled lamb chops or chicken souvlaki skewers. Pair with a crisp, acidic white wine like an Assyrtiko from Santorini or a dry Rosé. Include it as part of a meze platter alongside dolmades, cucumbers, and roasted red peppers. Spread it inside a Mediterranean sandwich or wrap for a salty, creamy flavor boost.