This traditional Greek spicy whipped feta dip-tirokafteri is a rustic, delicious appetizer served with pitas, crackers, or cut-up veggies.
What is tirokafteri
Tirokafteri is a Greek spicy whipped feta dip. Basically, it is is feta cheese mashed with a bit of olive oil and hot pepper.
Tirokafteri is also known as Ktipiti. The recipe of the dish may vary from region to region. Ingredients most commonly include feta cheese, hot peppers, roasted peppers, olive oil, lemon juice or vinegar, garlic, yogurt, and oregano. It is usually eaten as part of a mezze platter, or by itself, tapas-style with slices of warm bread, crackers, or pita.
Tirokafteri is also a great sauce with anything grilled, roasted chicken, steaks, or chops.
How to make it
Making spicy whipped feta is pretty easy. It does not require a lot of ingredients and can be ready -including roasting the peppers- in less than 30 minutes.
Ingredients
- Greek feta cheese. Every Greek household has a big block of feta in the fridge. Get the best you can find. See recipe card notes for details.
- Extra virgin olive oil. It would not be a Greek recipe without it!
- White wine vinegar. It adds brightness to this dip.
- Greek yogurt. The creamy texture helps the feta become fluffier and luxurious.
- Garlic cloves. No explanation is needed. Everything is better with a bit of garlic!
- Habanero peppers. Not for the faint of heart. Tread carefully. But you can use all kinds of hot peppers. Check recipe card notes for more info.
- Red pepper flakes. They add spiciness and can tweak the dip the way you prefer even after it is served.
Let's make it!
- Place the peppers in an oven-proof dish and broil, turning them frequently for 15-20 minutes or until peppers are charred and blistered. Let them cool until they are ok to handle.
- Wear plastic gloves and peel the skin off peppers and take out the seeds.
- In a food processor pulse the olive oil, garlic, red pepper flakes, and white wine vinegar.
- Add the yogurt, and feta pieces. Try adding only half a habanero pepper first, try with a spoon to check the heat, and build up with more pepper if you prefer it spicier.
- Whip up everything until it is really smooth.
- Serve with pitas, crackers, or crusty bread.
- Substitute milk for yogurt. Start with ¼ of a cup at first, pulse, and add a little more until the dip has reached a nice thick and creamy consistency.
- You can use jarred roasted peppers instead of charring your own. Most available in stores are sweet so build up the heat by adding more red pepper flakes in the mix.
- Experiment with adding a little lemon juice instead of white wine vinegar.
You may also like
- Greek roasted gigantes Beans-gigantes plaki is amazing as a main dish or appetizer, tapas-style.
- This Greek grazing board can be an incredible meze platter for your next dinner party!
- This roasted tomato & olive appetizer is easy and fuss-free.
- This famous baked feta pasta gets the greek foodie treatment. It is quick and easy with a lovely tomato, fresh basil, and feta cheese sauce.
Check out my Greek pantry staples
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Greek Spicy Whipped Feta Dip - Tirokafteri
This traditional Greek spicy whipped feta dip-tirokafteri is a rustic, delicious appetizer served with pitas, crackers, or cut-up veggies.
Ingredients
- 1.1 lb greek feta cheese in brine 500 grams
- ½ cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- ½ cup Greek yogurt
- 2 garlic cloves
- 1-2 habanero peppers
- 1 teaspoon red pepper flakes
Instructions
- Preheat the broiler.Place the peppers in an oven-proof dish and broil turning them frequently for 15-20 minutes or until peppers are charred and blistered. Let peppers cool until they are ok to handle.
- Wear gloves and peel skin of peppers and take out the seeds.
- In a food processor pulse the olive oil, garlic, red pepper flakes, and white wine vinegar. Add the peppers, yogurt, and feta pieces.Whip until smooth.
- Serve dip with roasted tomatoes, crackers, and grilled pita bread.
Notes
You can fry the peppers instead of broil in a skillet with a little olive oil. Fry the peppers turning them frequently for 15-20 minutes or until they are charred and blistered.
Go easy on the peppers at first. Add half a habanero in the mix, pulse, and try the dip. If you think you want more heat to add the second half. Some people have a high tolerance to heat; if you are one, add both habaneros. I personally add only one at first and build up if I need to.
Be extra cautious when handling the habanero peppers. I strongly suggest using gloves when handling habaneros to protect you from the severe burning sensation that might occur, especially if you absentmindedly touch or rub your eyes. You definitely do not want any habanero residue in your eye. I use gloves when I handle any hot pepper.
Instead of habanero you can use jalapeno, serranos, guajillo, cayenne etc. Basically, you can use your favorite hot peppers. Check out this terrific guide on hot peppers.
Get good quality feta cheese. Find Greek feta in brine. I like Mt Vikos feta and the Dodoni brand is also an excellent choice. Both are available at local supermarkets as well as Whole Foods and other specialty grocery stores. Israeli and Bulgarian feta are also good options.
Please don't get any fat-free French feta. It is not the real thing, and it would never be part of a Greek pantry. I also find full-fat French feta too dry, it will not work well for this dish.
Nutrition
Calories: 104kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 7mgPotassium: 24mgFiber: 1gSugar: 1gVitamin A: 69IUVitamin C: 2mgCalcium: 13mgIron: 1mg
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