Recipe for tirokafteri – spicy greek feta dip
Tirokafteri is Greece’s fiery answer to creamy dips – a spicy feta spread bursting with flavor. You’ll find this dip at Greek tavernas and family tables, served with warm pita, fresh vegetables, or as part of a classic meze platter. The bold taste comes from tangy feta, smoky roasted peppers, garlic, and a good hit of chili flakes, all brought together with rich Greek yogurt and olive oil.
Every bite is creamy, salty, and spicy with just the right tang and a hint of smokiness. The feta gives it a crumbly, lush texture, while roasted red peppers and chili flakes add color and heat. Letting the dip chill makes the flavors even deeper.
For a quick version, you can use ajvar and sambal oelek (or any chili paste) instead of roasted bell pepper and chili flakes.
Can I make tirokafteri ahead of time?
Yes, letting it rest in the fridge helps the flavors blend and makes the dip even better.
How spicy is tirokafteri?
It has a noticeable kick, but you can adjust the chili flakes to taste—use less for a milder dip or more for extra heat.
How long does tirokafteri last in the fridge?
Stored in an airtight container, it keeps for up to 3 days.
What can I serve with tirokafteri?
Classic choices are warm pita bread, fresh veggies, or crackers. It’s also great as a spread for sandwiches.
Can I use another type of cheese?
For the authentic flavor and texture, Greek feta is best. Other brined white cheeses can work but may change the taste.
Is there a quick version of tirokafteri?
Yes! For a shortcut, you can use ajvar (a roasted red pepper spread) and sambal oelek or another chili paste instead of roasted bell pepper and chili flakes. This makes it even faster to whip up and still full of flavor.
Tirokafteri – Spicy Greek Feta Dip
Ingredients
Ingredients
- 200 gram Greek feta
- 100 gram Roasted red bell peppers
- 50 gram Greek yogurt 10%
- 15 gram Olive oil about 1 tbsp
- 2 cloves Garlic
- 5 gram Red wine vinegar about 1 tsp
- 2 gram Chili flakes about 1 tsp
- 1 gram Black pepper about 1/4 tsp
Instructions
How to Make It
- Drain the roasted peppers and cut into large pieces.
- Peel and crush the garlic.
- Place half the feta in a bowl and mash with a fork.
- Add roasted pepper, garlic, and chili flakes to the bowl.
- Stir in the Greek yogurt and red wine vinegar.
- Add olive oil and black pepper.
- Coarsely crumble the remaining feta and gently fold it in for texture.
- Let the dip chill in the fridge for at least 30 minutes.
- Serve with an extra drizzle of olive oil on top.
- Enjoy with warm pita bread, fresh vegetables, or as a spread.