feta cheese dip

Spice things up with this creamy and tangy flavored Greek feta cheese dip (tirokafteri)! Best served with some crusted bread or warm pitas as the ideal dip!

Feta Cheese Dip (Tirokafteri)

feta cheese (3.5 ounces)

olive oil

tbsp red vine vinegar

milliliters full fat milk

red chillies (or more according to preference)

To prepare this amazing feta cheese dip (tyrokafterh), remove the stem and seeds from the pepper, and chop it finely. (If you have some extra time, roast or slightly fry the pepper before chopping)

Cut the feta cheese into cubes and place in a bowl, add the chopped pepper and begin mixing in a blender or stand mixer (food processor). Gradually add the vinegar and olive oil, whilst mixing at medium speed.

Pour in the milk until the feta cheese dip has a silky smooth, creamy consistency. Pour in a little at a time and mix until the cheese dip is smooth.

If you prefer the dip to be a bit more spicy you can add a couple of teaspoons of cayenne pepper to taste. The milk and cheese require quite a lot of chillies to turn spicy as the milk neutralises the spiciness in the chillies so don&#8217;t be afraid to add more if you want to.

Alternatively if you prefer your dip to be creamy and mild don&#8217;t add any chillies. If you want the sauce to be even creamier try adding a few tablespoons of yoghurt. This will make it even smoother than the milk!

Pour the feta cheese dip (tyrokafteri) in a medium bowl and garnish with some chopped chillies and a couple of olives.

Store the feta cheese dip covered in the fridge for up to 4-5 days.

You&#x27;ll be hooked after one bite of this light, creamy, whipped ricotta spread on top of warm crusty sourdough bread! Add a drizzle of honey and sprinkle the whipped ricotta toast with a little bit of black pepper for the most delicious flavour combination.

Whipped Ricotta Toast With Honey

milk ricotta cheese (475 grams)

extra virgin olive oil

Honey (to taste)

Black pepper (to taste)

bread (or another type of thick and crusty bread)

Blend ricotta and olive oil in a food processor until smooth, about 1-2 minutes.  Alternatively, you use a handheld mixer.

Slice the sourdough bread into thick pieces and toast or grill.  Spread the whipped ricotta on the toasted bread, drizzle with honey, and sprinkle with black pepper.  Serve immediately.

Tirokafteri is a Greek spicy feta dip made in minutes with feta cheese, yogurt, hot peppers, olive oil, and red wine vinegar. Creamy, tangy, and bold.

Tirokafteri Recipe (Greek Spicy Feta Cheese Dip)

feta cheese, crumbled

Greek yogurt (or 2-3 tablespoons for thicker dip)

green peppers (jalapeño

garlic

olive oil,

red wine vinegar ((or lemon juice))

oregano

red pepper flakes (optional, for extra heat)

black pepper (to taste)

Ingredients

Add feta cheese, Greek yogurt, hot peppers, garlic, olive oil, vinegar (or lemon juice), oregano, and black pepper to a food processor.

Blend

Pulse, then process until mostly smooth (stop once it’s creamy, don’t over-blend).

Adjust

Taste and adjust:More heat: add more pepper or a pinch of flakes.Creamier: add 1-2 more tablespoons yogurt or a drizzle more olive oil.Tangier: add a bit more lemon/vinegar.

Bowl

Spoon into a bowl, swirl the top, and drizzle with olive oil. Sprinkle oregano or black pepper if desired.

Serve

Serve with pita, toasted crostinis, or crackers.

🤩🤩🤩🤩🤩
Mike, you just keep outdoing yourself!!!

I subbed Greek goat cheese to keep the sodium lower. Works good for me.

This Tirokafteri and a nice crusty loaf of bread is a perfect appetizer. Another great recipe.  I used Calabrain peppers in olive oil instead of jalapenos. (I didn't have any fresh peppers on hand)  Fantastic.

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