📝 About This Recipe
Transport your taste buds to a sun-drenched taverna on the shores of the Aegean with this vibrant, creamy, and fiery Tirokafteri. This classic Greek spread marries the salty tang of premium sheep's milk feta with the smoky heat of roasted red peppers and a sharp kick of chili. Perfectly balanced with high-quality extra virgin olive oil and a splash of red wine vinegar, it is an addictive appetizer that defines the bold simplicity of Mediterranean coastal cooking.
🥗 Ingredients
The Pepper Base
- 2-3 pieces Long Red Chili Peppers (such as Fresno or Anaheim for moderate heat)
- 1/2 cup Roasted Red Bell Pepper (jarred or fresh roasted, drained and peeled)
- 1/2 teaspoon Dried Red Chili Flakes (optional, for extra heat)
The Cheese & Cream
- 14 ounces Greek Feta Cheese (authentic sheep's milk variety, kept in brine until use)
- 1/3 cup Greek Yogurt (full-fat, plain)
- 2 tablespoons Cream Cheese (softened, for a smoother texture)
Emulsion & Seasoning
- 1/3 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1 tablespoon Red Wine Vinegar (adds essential acidity)
- 1 clove Garlic (finely minced or grated)
- 1/2 teaspoon Dried Oregano (Greek wild oregano if available)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 4-5 pieces Kalamata Olives (pitted and sliced)
- 1 teaspoon Fresh Parsley (finely chopped)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Preheat your oven's broiler to high. Place the whole red chili peppers on a baking sheet lined with foil.
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2
Broil the chilies for 5-7 minutes per side, turning with tongs until the skin is charred and blistered all over.
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3
Immediately place the charred chilies in a small bowl and cover with plastic wrap. Let them steam for 10 minutes; this makes the skin easy to peel.
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4
Once cooled, peel the charred skin off the chilies, remove the stems, and scrape out the seeds if you prefer a milder dip. Keep the seeds for more heat.
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5
In a food processor, combine the roasted chilies, the roasted red bell pepper, and the minced garlic.
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6
Pulse until the peppers are finely chopped but not a complete purée.
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7
Crumble the feta cheese into the processor. Add the Greek yogurt and softened cream cheese.
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8
Process the mixture on low speed while slowly drizzling in the extra virgin olive oil and red wine vinegar.
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9
Continue blending until you reach your desired consistency. Some prefer it chunky and rustic, while others like it whipped and silky smooth.
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10
Add the dried oregano and black pepper. Pulse once or twice more to incorporate. Taste and adjust acidity with more vinegar if needed (note: feta is salty, so extra salt is rarely required).
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11
Transfer the dip to a bowl, cover, and refrigerate for at least 1 hour. This allows the flavors to meld and the texture to firm up.
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12
Before serving, give the dip a quick stir. Garnish with a deep well of olive oil, sliced Kalamata olives, and a sprinkle of fresh parsley.
💡 Chef's Tips
Always use block feta in brine rather than pre-crumbled varieties; the texture and flavor are significantly superior. If your dip feels too thick after chilling, stir in a teaspoon of warm water or more olive oil to loosen it. For a smoky depth without the broiler, you can use jarred roasted red peppers and add a pinch of smoked paprika. Be cautious with salt—feta is naturally very saline, so always taste the finished product before adding any extra. To make it truly spicy, leave the ribs and seeds in one of the roasted chilies when blending.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread triangles or crusty sourdough slices. Use it as a vibrant accompaniment to grilled lamb chops or chicken souvlaki skewers. Pair with a crisp, cold glass of Assyrtiko wine or a traditional Ouzo on the rocks. Include it as part of a larger mezze platter with dolmades, hummus, and crunchy cucumber spears. It makes an incredible spread for a Mediterranean-style burger or turkey sandwich.