📝 About This Recipe
Transport your senses to a seaside taverna with this vibrant, creamy, and bold Tirokafteri. This classic Greek spread balances the salty tang of high-quality sheep's milk feta with the smoky heat of roasted red peppers and a kick of chili. Whipped to an airy perfection, it is an essential part of any traditional mezze platter, offering a sophisticated heat that lingers beautifully on the palate.
🥗 Ingredients
The Pepper Base
- 1 large Red Bell Pepper (roasted, peeled, and seeded)
- 1-2 pieces Red Fresno Chili or Bird's Eye Chili (depending on heat preference; seeds removed for less heat)
The Creamy Core
- 14 ounces Greek Feta Cheese (authentic sheep's milk feta in brine, crumbled)
- 1/3 cup Greek Yogurt (full-fat, plain)
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Red Wine Vinegar (for acidity)
- 1 clove Garlic (finely minced or pressed)
- 1/2 teaspoon Dried Oregano (preferably Greek wild oregano)
- 1/4 teaspoon Smoked Paprika (for depth and color)
For Garnish
- 4-5 pieces Kalamata Olives (pitted and sliced)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 pinch Red Chili Flakes (optional for extra heat)
- 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 bell pepper and the chili on a baking sheet lined with foil.
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2
Roast the peppers under the broiler for 10-15 minutes, turning occasionally with tongs until the skin is charred and blistered on all sides.
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3
Remove the peppers from the oven and immediately place them in a glass bowl. Cover tightly with plastic wrap for 10 minutes; the steam will loosen the skins.
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4
Once cooled, peel the charred skin off the peppers, discard the stems and seeds, and roughly chop the flesh.
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5
In a food processor, combine the roasted red bell pepper, the chili, the minced garlic, and the red wine vinegar.
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6
Pulse the mixture until the peppers are finely chopped but not completely liquefied.
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7
Add the crumbled feta cheese and the Greek yogurt to the food processor. Note: ensure the feta is at room temperature for a smoother whip.
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8
Process on medium speed while slowly drizzling in the 1/4 cup of extra virgin olive oil in a steady stream to emulsify the dip.
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9
Add the dried oregano and smoked paprika. Continue to process until the texture is creamy but still retains a tiny bit of the feta's characteristic graininess.
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10
Taste the dip. Feta is naturally salty, but if it needs more punch, add a tiny pinch of salt or an extra splash of vinegar.
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11
Transfer the mixture to a serving bowl. For the best flavor development, cover and refrigerate for at least 30 minutes before serving.
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12
Before serving, use the back of a spoon to create a swirl on the surface of the dip.
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13
Drizzle with a final teaspoon of olive oil and garnish with sliced Kalamata olives, fresh parsley, and a pinch of chili flakes.
💡 Chef's Tips
Always use block feta stored in brine rather than pre-crumbled varieties; the texture and moisture content are superior for whipping. If the dip is too thick, add a tablespoon of water or more yogurt; if too thin, add more feta and pulse briefly. For a chunkier, more rustic texture, mash the feta with a fork by hand and stir in the pureed pepper mixture instead of using a food processor. Control the heat by starting with half a chili and tasting as you go; the spice level can vary wildly between individual peppers. Store leftovers in an airtight container in the fridge for up to 5 days; give it a good stir before serving again.
🍽️ Serving Suggestions
Serve with warm, grilled pita bread triangles brushed with olive oil and sea salt. Use it as a vibrant spread inside a lamb gyro or a Mediterranean-style chicken wrap. Pair with a crisp, acidic white wine like a Greek Assyrtiko or a dry Rosé to cut through the richness of the cheese. Accompany with a platter of raw crudités including cucumber spears, radishes, and bell pepper strips for a low-carb snack. Include it as part of a larger mezze spread alongside hummus, dolmades, and giant beans in tomato sauce.