Authentic Tirokafteri
A vibrant, spicy Greek feta dip made with roasted red peppers, tangy feta, extra virgin olive oil, and a splash of red wine vinegar. Bright, smoky, and with adjustable heat, it comes together in minutes in a food processor—perfect for mezze boards, sandwiches, or as a bold spread.
Equipment
- Food processor or high-power blender; pulse to avoid over-smoothing
- Measuring spoons
- small bowl for serving
- Knife and cutting board
Ingredients
- 2 medium roasted red peppers, drained and patted dry (jarred or home-roasted)
- 1 cup feta cheese (block, approx. 8.5 oz), drained if very wet
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 fresh red chili pepper (or 1 tsp red chili flakes), seeds optional, adjust to taste
- salt and black pepper, to taste (use sparingly — feta is salty)
Instructions
- If using jarred peppers, drain and pat dry. If using fresh chili and you prefer milder heat, remove seeds and ribs; otherwise leave for more spice.
- In the bowl of a food processor, add the roasted red peppers, crumbled feta (from the block), olive oil, and red wine vinegar.
- Pulse a few times to begin breaking down the ingredients. Add half of the chopped chili (or 1/2 tsp flakes) and pulse until the mixture is mostly combined but still slightly textured.
- Taste and adjust: add remaining chili or flakes for more heat, a splash more vinegar for brightness, or a teaspoon of olive oil if it feels too thick.
- Transfer to a shallow bowl, drizzle a little extra olive oil on top, optionally sprinkle chili flakes or extra crumbled feta, and serve with warm pita, crusty bread, or raw vegetables. Chill briefly if desired—flavors deepen after resting.
Notes
Use a block of feta packed in brine (not pre-crumbled) for the creamiest texture. If using jarred roasted peppers, drain and pat them dry to avoid a watery dip. Adjust heat with fresh chili or red pepper flakes to taste. This dip benefits from a short chill in the fridge to let flavors meld and will keep, covered, for 3–5 days.