π About This Recipe
Transport your senses to a seaside taverna with Tirokafteri, the iconic Greek 'spicy cheese' spread that perfectly balances the tang of barrel-aged feta with the silky richness of Greek yogurt. This vibrant dip features charred peppers for a smoky depth and a kick of chili that dances on the palate. It is a versatile masterpiece of cultured dairy, offering a creamy, salty, and piquant experience that is as addictive as it is elegant.
π₯ Ingredients
The Dairy Base
- 400 grams Greek Feta Cheese (high quality, sheep's milk preferred, crumbled)
- 1/2 cup Full-fat Greek Yogurt (strained and thick)
- 2 tablespoons Cream Cheese (softened, for extra silkiness)
The Aromatics & Heat
- 1/2 piece Red Roasted Bell Pepper (charred, peeled, and seeded)
- 1-2 pieces Red Chili Pepper (Fresno or Bird's Eye, depending on heat preference)
- 1 clove Garlic (confited or grated very finely)
- 1/3 cup Extra Virgin Olive Oil (robust Greek variety)
- 1 tablespoon Red Wine Vinegar (for essential acidity)
- 1/2 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1/4 teaspoon Smoked Paprika (for a subtle earthy hue)
For Garnish
- 4-5 pieces Kalamata Olives (pitted and sliced)
- 1 sprig Fresh Parsley (finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1 pinch Chili Flakes (optional)
π¨βπ³ Instructions
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1
Begin by charring the red bell pepper and the fresh chili over an open gas flame or under a broiler until the skin is blackened and blistered.
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2
Place the charred peppers in a small bowl and cover with plastic wrap for 5 minutes; the steam will loosen the skins for easy peeling.
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3
Peel the peppers, remove the seeds and stems, and roughly chop the flesh. Set aside.
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4
In a food processor, combine the crumbled feta cheese and the softened cream cheese.
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5
Pulse the cheeses a few times until they begin to break down into a coarse paste.
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6
Add the Greek yogurt, roasted bell pepper, chopped chili, garlic, red wine vinegar, and smoked paprika to the processor.
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7
While the processor is running on a low setting, slowly drizzle in the extra virgin olive oil in a steady stream to emulsify the mixture.
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8
Continue blending until you reach your desired consistency; some prefer it completely smooth, while others enjoy a slight 'pebble' texture from the feta.
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9
Fold in the dried oregano by hand to ensure its flavor is distributed without being pulverized by the blades.
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10
Taste the dip. Feta is naturally salty, so you likely won't need salt, but you may want an extra splash of vinegar for brightness.
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11
Transfer the Tirokafteri to a glass bowl, cover, and refrigerate for at least 30 minutes. This allows the flavors to marry and the texture to firm up.
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12
Before serving, use the back of a spoon to create a decorative swirl on the surface of the dip.
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13
Drizzle generously with olive oil and top with sliced Kalamata olives, fresh parsley, and a pinch of chili flakes.
π‘ Chef's Tips
Always use block feta stored in brine rather than pre-crumbled varieties, as the texture and flavor are significantly superior. If the dip feels too thick, add a teaspoon of warm water or more yogurt to loosen it up. For a milder version, remove all seeds and white pith from the chilies before blending. Make this a day in advance; the garlic and chili flavors develop beautifully overnight in the fridge. If you don't have a food processor, you can mash the ingredients with a fork for a traditional, rustic 'village-style' texture.
π½οΈ Serving Suggestions
Serve alongside warm, charred pita bread or crispy sesame breadsticks (koulouria). Pairs beautifully with a crisp, acidic white wine like a Greek Assyrtiko or a chilled Ouzo. Use it as a vibrant spread inside a lamb gyro or a grilled chicken souvlaki wrap. Accompany with a platter of fresh cucumbers, radishes, and cherry tomatoes for a refreshing crunch. Excellent as a topping for roasted potatoes or grilled eggplant slices.