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Tirokafteri Recipe

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Tirokafteri is a creamy, spicy Greek feta dip combining salty cheese with sweet roasted red pepper, olive oil, garlic, vinegar, and chili. It is a quick and flavorful addition to mezze platters, warm pita, fresh vegetables, sandwiches, and grilled dishes.

Ingredients

  • 8 ounces feta cheese
  • 1 large roasted red pepper, drained
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 small fresh chili pepper, optional
  • 1/4 teaspoon dried oregano
  • Freshly ground black pepper, to taste
  • Crumbled feta for garnish, optional
  • Chopped parsley for garnish, optional

Instructions

  1. Drain the roasted red pepper thoroughly and pat it dry if necessary to remove excess moisture.
  2. Crumble the feta into a food processor. Add the roasted red pepper, olive oil, red wine vinegar, garlic, red pepper flakes, oregano, and black pepper.
  3. For additional heat, add the optional fresh chili pepper. Remove the seeds for milder heat or leave some seeds in for a spicier dip.
  4. Pulse until the ingredients are combined, then continue processing until the dip reaches a creamy but slightly textured consistency.
  5. Taste and adjust the chili, vinegar, or black pepper as desired. Additional salt is usually unnecessary because feta is naturally salty.
  6. If the dip is too thick, blend in a small drizzle of olive oil. If it is too soft, blend in a little additional feta.
  7. Transfer the Tirokafteri to a serving bowl and drizzle with extra-virgin olive oil. Garnish with crumbled feta, red pepper flakes, oregano, or chopped parsley if desired.

Notes

  • Drain and dry the roasted red pepper well to prevent the dip from becoming watery.
  • For milder Tirokafteri, omit the fresh chili and use only a small pinch of red pepper flakes.
  • For extra heat, increase the fresh chili or red pepper flakes or add a pinch of cayenne pepper.
  • For a smokier flavor, char a fresh red pepper over a grill or gas flame, then peel and drain it before making the dip.
  • For an extra-creamy variation, add 1–2 spoonfuls of thick Greek yogurt.
  • For a rustic, chunky version, finely chop the roasted pepper and garlic and mash them with the feta and remaining ingredients using a fork.
  • The dip can be prepared several hours or a day ahead and refrigerated until needed.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Serve chilled or at room temperature. For a softer texture and fuller flavor, remove refrigerated Tirokafteri 15–20 minutes before serving.
  • Serve with warm pita, pita chips, cucumber, carrots, bell peppers, tomatoes, olives, grilled vegetables, or grilled chicken, or use as a sandwich and wrap spread.

Nutrition

Find it online: https://thefamilycooking.com/tirokafteri-recipe/