tirokafteri

Blend up this smooth creamy spicy feta dip in ten minutes! Serve as part of a mezze or with something equally tasty to dip in it or spread it on..

Quick Spicy Feta Dip (Tirokafteri)

garlic

pickled peppers

feta (250 grams)

ricotta or cottage cheese (150 grams)

plain greek yoghurt (250 milliliters)

olive oil (60 milliliters)

tbsp white vinegar

(optional)To serve: Olive oil, black pepper, smoked paprika

Remove the stems from the peppers and break...

Remove the stems from the peppers and break into two or three pieces and add to the bowl of a food processor. Crush the garlic and add it next.

Add in all the other ingredients and process...

Add in all the other ingredients and process until smooth.

Transfer to a container and chill in the...

Transfer to a container and chill in the fridge for at least 30 minutes.

Optionally, when serving, add freshly cracked black pepper,...

Optionally, when serving, add freshly cracked black pepper, a sprinkle of smoked paprika, and a teaspoon or two of olive oil and swirl through.

https://mediavine-res.cloudinary.com/video/upload/l4jzvaxtnnhpjvqxyng2.mp4

Blend up this smooth creamy spicy feta dip in ten minutes! Bring the taste of Greece to your table with this riff on Tirokafteri  Serve as part of a mezze or with something equally tasty to dip in it or spread it on.

This bold and spicy roasted red pepper and feta dip is inspired by a traditional Greek recipe (htipiti). It's so easy to make and guaranteed to be a hit! Recipe yields 1 1/2 cups and is easily doubled.

Spicy Red Pepper &amp; Feta Dip (Htipiti)

feta cheese, patted dry and

extra-virgin olive oil,

lemon juice

cayenne pepper (omit if sensitive to spice)

black pepper,

red pepper flakes,

In the bowl of your food processor, combine the feta, bell pepper, olive oil, lemon juice, cayenne pepper, and about 10 twists of freshly ground black pepper.

Process until the mixture is orange, fairly smooth, and you no longer see any big chunks of feta. Don&#8217;t overdo it; small bits of feta are good and over-processing this dip will make it gritty. Taste, and add additional cayenne pepper (up to 1/4 teaspoon more) if you want it to be extra spicy. Blend briefly to combine.

Transfer the mixture to a serving bowl. Smooth the top and create a few swooshes with a spoon. Lightly drizzle some olive oil on top, and sprinkle with red pepper flakes if desired. Serve immediately, or cover and refrigerate for later. This dip will keep well in the refrigerator for 7 to 10 days.

Simple and fresh...sounds delicious. I'll try it over the holidays when entertaining with food sampling plates is more frequent.

We had this recently with takeout and we've been obsessed ever since. I made your recipe tonight and it was spot on and delish! Thanks so much for the great recipe, super easy as well!

drool...

looks great! can't wait to try it

Brilliant, simply brilliant. As soon as I saw this recipe come through my email, it was like an old friend that I never knew I had. I'm a big fan of Greek and all their wonderful spreads and dips so I thought I would have come across Htipiti before. I ended up going a bit heavy on the peppers as I had two large red peppers in the crisper, cut back the EVOO just a tad and kept everything else the same. Costco carries a great organic Feta block that I just bought last week for a reason I had yet to uncover so I was all set. Came out great, just as I had imagined these flavors. Thank you Kate!

P.S. thanks for all your great recipes. Your cookbook is far and away the most dog-eared one in our cupboard. We have made well over 30 recipes and love them all!

This is so delicious. I make it all the time. Friends and family give many compliments and ask for the recipe.

This recipe came at the perfect time - I had a block of feta and extra red peppers that I had no idea what to do with!  It was so quick and simple to make, and the flavor is amazing!  Thank you for this delicious dip!

Just made this.  Fabulous and so easy.  It’s not going to last long.

This is SO delicious! I just fine chopped the cheese/peppers and smashed it all together with the back of a spoon.  Texture was lovely.  Will definitely be making this over and over again as its just as quick and easy as it yummy!

I made this last night to take to a party, and I'm a big fan of it because it tastes great and keeps well.

There was vegan feta at my local grocery store, but I chose to substitute the feta with an equal amount of white hominy I had left over from making your wonderful posole recipe. Canned hominy, like feta, is white, briny, and has a similar texture (particularly when blended). I add extra salt to bring the levels up on a par with feta's.

Made this for the first time yesterday. It was a hit! I will definitely be making this on repeat!

Hi C&amp;K, made it and it came out OK.  I have never had this before so was concerned about getting the consistency right.  I used roasted red peppers in a jar, next time I need to get them drier before using.  Otherwise a great addition for dips. Have used on pita, veggies and even as a sandwich spread.

This dip is amazing! I made a double batch a couple days ago and wound up having some left over, so I actually wound up using it to make the creamy arugula, goat cheese, and tomato pasta salad from your cookbook. I'm not a big goat cheese person, but I like the rest of the ingredients, so I wound up omitting the goat cheese, olive oil, lemon juice, and salt, and just stirring in somewhere in the neighborhood of 3/4 cup of this dip. I think it turned out great!

Hi Kate! I'm back after being away far too long. I made this yesterday, had it tonight with fresh celery and red bell pepper. It was delicious! I went to Greece 2 years ago, top and only item on my bucket list. It was the trip of a lifetime. I made Greek salad almost every day for months afterward. Even shell out for premium Greek EVOO at Vom Fass (Agora). Greek ingredients are so fresh and delicious! And you are 100% right about the block feta cheese - the crumbled also dries out! Trader Joes has a great one from Greece &lt;3 If I make it to Greece again I&#039;ll be ordering htipiti all the time too :)

I added oregano and 1/2 tsp cayenne pepper to it and it was delish.  I also made with hand blender.  Overall, it was much faster an easier clean up.

Made this tonight as an accompaniment to your chickpea/quinoa salad. It was perfect—refreshing, light and bright. I look forward to eating it over the next few days. I also loved how easily it came together. Thanks, Kate!

just made this recipe with Violife Greek White block, absolutely fab.

LOVE this dip. We used to get this kind of dip from a farmers market stand run by a Greek family and I swear this version is identical and a little bit better! I love every recipe I’ve tried on this site but this is by far a house favourite!

Just made this for a Greek-inspired dinner this evening. It's super easy, goes together in 5 minutes. Use good quality feta &amp; EVOO; it's worth it!! Good, simple... Nice!!

I was going to make roasted red pepper hummus but am so glad I decided to try this instead! Flavorful, delicious, and easy to make! Thanks for another winner!

I needed to use up 24 ounces of crumbled feta and several red bell peppers when I realized they would make my favorite Greek dip of all time. I first tried it 20 years ago at D.C.'s late and great Marvelous Market, and immediately fell in love...right before they discontinued it. It's not easy to find, and I went years without it until I signed up for a farm box/CSA. Then THEY stopped carrying it. I often thought, "I just need to learn to make it, then I'll ALWAYS have it", but none of the recipes I researched resembled the superior Marvelous Market version-- until yours. 

With a Costco-sized vat of feta and several forgotten peppers on the line, I hoped for the best, even though I was using the wrong texture of cheese and I don't have a food processor/the healthy shoulder joints to combine it by hand. I made it in my mom's ancient Osterizer blender, and that poor thing started emitting the saddest little noises, but it persevered! Do not use a blender unless, like me, you have no choice. Not unless you want to smell metal. 

My first attempt (as you wrote it) was pleasant, but still not as zingy as what I remembered. I had some jalapenos and garlic that needed to be finished so I threw caution to the wind and added those, since I knew they would work (Let me explain: there is an amazing Greek restaurant in D.C. that spawned a national, fast casual chain called Cava-- they make a different, also legendary dip called "Crazy Feta" with Dodonis feta, jalapenos, onion...it is addictive and something like $12 for a small container at Whole Foods IF yours is lucky enough to carry it ). 

Since I was already disrespecting your instructions, I remembered what a late Greek aunt once told me and threw in some Greek pepperoncini brine, with the four jalapenos and multiple garlic cloves and BAM. There it was. The dip I've searched everywhere for, since the late '90s. I know it's a cliche to leave a comment on a recipe blog bragging about how you used wholly unrelated ingredients, but two things:

1) on the off-chance someone else from D.C. is reading this, I want them to be delighted, too

2) This sort of riffing is not possible without a bedrock of greatness (you! your hard work!!) and a decent palate/some skills in the kitchen. I knew what I wanted, but had no way to get there until today. You, Kate, are the wind beneath my orange cheese-stained wings. Thank you. I'm so happy you lit the way for me with your outstanding blog. I HAVE SO MUCH HTIPITI I AM ECSTATIC. 

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.

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