Greek whipped feta-tirokafteri is a delightful rustic dip/sauce, perfect as an appetizer. Serve with pita bread, crackers or as part of a family-style meal.
*This recipe is updated from the original published in April 2021. It has new photos, the ingredients have been updated, and the instructions are clearer.
Why this recipe sings
Here is what you need
- 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!
- Greek yogurt. The creamy texture helps the feta become fluffier and luxurious.
- Hot peppers. Not for the faint of heart. Tread carefully. You can use all kinds of hot peppers. Check recipe card notes for more info.
- A red longhorn pepper. In Greece, they come from Florina. You can substitute with a red bell pepper. You can use jarred roasted red peppers instead.
How to make Greek whipped feta
Place the peppers in an oven-proof dish, drizzle with a bit of olive oil, and broil for 15-20 minutes or until charred and blistered. Turn the peppers halfway. The smaller peppers will char first; remove them and continue cooking the larger.
Peel the skin off the peppers* and take out the seeds. Please check the tips below.
Pulse half the olive oil and the feta in a food processor.
Add the red pepper and half of the hot pepper. Blend until smooth. Try it with a spoon to check the heat, and build up with more hot pepper if you prefer it spicier.
Add the yogurt, season with freshly ground pepper and beat for 10 seconds to incorporate. Try the dip and see if you want to add more hot pepper.
Transfer the whipped feta to a bowl, drizzle with olive oil, and serve. You can either serve it right away or cover and refrigerate it for a week.
Tips
- If you use very hot peppers like the naga viper* shown above wear plastic gloves while handling it. Once, I peeled a tiny habanero with bare hands and had a burning sensation all over my palms and fingers for a few hours. Don’t let me tell you what happened when I rubbed my eye.
- Substitute milk for yogurt. Start with 1/4 of a cup at first, pulse, and add a little more until the dip has reached a nice thick and creamy consistency.
How to eat spicy whipped feta cheese
Place the bowl on a platter surrounded with Greek pita bread and crackers and enjoy as an appetizer or snack. Include smaller bowls with tirokafteri on the table to accompany your dinner. Here are some dishes that go well with whipped feta:
- Greek Braised beans are perfect with this feta; spread a little on your plate and serve the beans on top.
- Add a bowl of tirokafteri to a Greek grazing board.
- Use it as a sauce for a rotisserie chicken, a sausage dinner, grilled skewers, etc.
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Greek Whipped Feta Dip-Tirokafteri
Ingredients
- 2 hot peppers of your choice
- 1 red longhorn pepper or red bell pepper
- ⅓ cup extra virgin olive oil
- 375 grams greek feta cheese in brine 1½ cups or 12.5 oz
- 150 grams Greek yogurt one small container or ¾ of a cup
- freshly ground pepper
Instructions
- Preheat the broiler.Place the peppers in an oven-proof dish, drizzle a bit of olive oil on top and broil, turning them frequently, for 15-20 minutes or until charred and blistered. Let peppers cool until they are ok to handle.
- Wear gloves and peel the skin of the peppers and take out the seeds.
- In a food processor, pulse the olive oil and feta pieces. Whip until smooth and creamy.
- Add the red pepper and half of the hot pepper. Blend until smooth. Try it with a spoon to check the heat, and build up with more hot pepper if you prefer it spicier.
- Add the yogurt, season with freshly ground pepper and beat for 10 seconds to incorporate. Try the dip and see if you want to add more hot pepper.
Notes
Nutrition
