This creamy, spicy whipped feta dip — known in Greece as tirokafteri, is one of the most popular dips you’ll find on any Greek table. Made with real Greek feta, roasted peppers, hot peppers, and a generous drizzle of olive oil, it’s bold, tangy, and completely irresistible. Serve it with warm pita, crackers, or alongside grilled meats for an easy appetizer that always steals the show.
This recipe is updated from the original published in April 2021. It has new photos, expanded content, and clearer instructions.
Looking for fresh summer dinner ideas? Check out our 17 Mediterranean Summer Recipes — light, flavorful dishes that don’t require a grill, perfect for easy weeknight meals all season long.
Overview
Why you will love tirokafteri
What is tirokafteri?
- Tirokafteri (τυροκαυτερή) literally means “burning cheese” in Greek — tyro for cheese, kafteri for hot or burning. It’s a classic Greek dip made by whipping feta cheese with hot peppers, roasted sweet peppers, olive oil, and sometimes yogurt or vinegar.
- You might also hear it called htipiti (χτυπητή), which means “beaten” or “whipped,” or ktipiti — they’re essentially the same family of dips. The names vary by region across Greece, and so do the recipes. Some versions are fiery hot, others are milder with more roasted red pepper. Some include yogurt for creaminess, others rely on olive oil alone. My version uses both yogurt and roasted peppers for a creamy, smoky dip with a real kick of heat.
- What makes tirokafteri different from the “whipped feta” recipes you see everywhere online? The heat. Most whipped feta dips skip the hot peppers entirely and focus on a mild, creamy spread. Traditional tirokafteri is meant to be spicy — that’s the whole point of the name. This recipe gives you both: the creamy whipped feta texture everyone loves, plus the authentic Greek heat that makes tirokafteri special.
Here is what you need
- Greek feta cheese. This is the star — don’t skimp here. Look for feta packed in brine, made from sheep’s milk or a sheep-and-goat blend. Mt Vikos and Dodoni are both excellent and available at most supermarkets, Whole Foods, and specialty stores. Israeli and Bulgarian feta also work well. Avoid pre-crumbled feta (it’s too dry and won’t whip smoothly) and skip fat-free or cow’s milk “feta” — it won’t give you the right flavor or texture. In Greece, every household has a big block of real feta in the fridge, and it makes all the difference.
- Extra virgin olive oil. It wouldn’t be a Greek recipe without it! Use a good quality EVOO — you’ll taste it in the finished dip. A peppery Greek olive oil works beautifully here.
- Greek yogurt. Full-fat, strained Greek yogurt adds creaminess and helps the feta whip into a luxuriously smooth texture. You can substitute with whole milk if you prefer (start with ¼ cup and add more as needed).
- Hot peppers. This is where tirokafteri gets its name. You can use jalapeños, serranos, habaneros, Fresno chiles, or whatever hot peppers you like. Start with less and build up — you can always add more heat, but you can’t take it away. Check out this guide to hot peppers if you need help choosing.
- A red longhorn pepper. In Greece, we use sweet peppers from Florina. A red bell pepper or jarred roasted red peppers work perfectly as a substitute — they add color, sweetness, and a beautiful smoky depth to the dip.
- Freshly ground black pepper. Just a few cracks to round out the flavor.
How to make whipped feta dip
- Roast the peppers. Place the peppers in an oven-proof dish, drizzle with a bit of olive oil, and broil for 15–20 minutes, turning them halfway, until they’re charred and blistered all over. The smaller hot peppers will char first — remove them and continue cooking the larger red pepper. Let everything cool until you can handle them comfortably.
- Peel and seed the peppers. Wearing gloves (seriously — see the tips below), peel the charred skin off the peppers and remove the seeds.
- Whip the feta. Pulse half the olive oil and the crumbled feta in a food processor until smooth and creamy. Add the roasted red pepper and half of the hot pepper. Blend until smooth. Taste it — if you want more heat, add the rest of the hot pepper and blend again.
- Add the yogurt and finish. Add the Greek yogurt, season with freshly ground pepper, and pulse for about 10 seconds to incorporate. Taste once more and adjust the heat if needed.
- Serve. Transfer the whipped feta to a bowl, drizzle generously with olive oil, and add a few olives, chopped chilies or a sprinkle of dried oregano on top. Serve right away with warm pita bread, crackers, or sliced vegetables — or cover and refrigerate for up to a week. Note: the color of your dip will vary depending on the peppers you use — more roasted red pepper gives you a deeper orange, while green hot peppers keep it lighter and more pale. Either way, it’ll taste amazing.
Love a good meze spread? These 17 Light Greek Appetizers & Mezedes have all my favorite dips, fritters, and pies for easy spring entertaining.
Pro tips
- Wear gloves when handling hot peppers. I learned this the hard way. Once, I peeled a tiny habanero with bare hands and had a burning sensation across my palms and fingers for hours. And then I rubbed my eye. Trust me — gloves are non-negotiable, especially with habaneros, serranos, or anything above a jalapeño on the heat scale.
- Build the heat gradually. Start with half a hot pepper, pulse, and taste. You can always add the rest if you want it spicier. Different peppers have wildly different heat levels, so tasting as you go is the safest approach.
- Use room-temperature feta. Taking the feta out of the fridge about 20 minutes before blending helps it whip more smoothly and gives you a creamier result.
- Don’t over-process. A few pulses after adding the yogurt is all you need. Over-blending can make the dip thin and runny instead of thick and spreadable.
- You can fry the peppers instead of broiling. In a skillet with a little olive oil, fry the peppers over medium-high heat, turning frequently, for 15–20 minutes until charred and blistered.
Storage and make-ahead
Whipped feta dip keeps beautifully in the fridge for up to a week in an airtight container. The flavors actually deepen and meld after a day or two, so it’s a great make-ahead appetizer. Just give it a stir and let it sit at room temperature for 10–15 minutes before serving. I don’t recommend freezing this dip — the yogurt and feta can separate and become grainy when thawed.
Love Greek dips? Try our smoky Melitzanosalata, creamy Greek Yogurt Dip with Herbs, classic Taramosalata, or velvety Greek Fava Dip, they’re all perfect for your next mezze spread.
How to serve whipped feta dip
Tirokafteri is incredibly versatile — it works as a dip, a spread, and a sauce. Here are some of my favorite ways to enjoy it:
- As a classic mezze. Set the bowl on a platter surrounded by warm Greek pita bread, crackers, sliced cucumber, and cherry tomatoes.
- On a Greek grazing board. It’s the perfect bold counterpoint to milder dips like tzatziki and hummus.
- As a sauce for grilled meats. A spoonful alongside lamb chops, grilled skewers, a chicken gyros bowl, or pork steaks is unbeatable.
- With beans. Spread a layer on your plate and serve Greek braised beans [link] right on top — this is a classic taverna combination.
- On sandwiches and wraps. Use it as a spread inside pitas, wraps, or even on a toasted baguette.
- With a sausage sheet pan dinner. Tirokafteri and Greek sausages are a match made in heaven.
- Alongside roasted vegetables. Drizzle it over roasted potatoes or roasted eggplant for an easy side dish upgrade.
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Whipped Feta Dip — Tirokafteri (Spicy Greek Feta Dip)
Tirokafteri is a classic Greek whipped feta dip made with roasted peppers, hot peppers, olive oil, and yogurt. Creamy, spicy, and perfect served with warm pita, crackers, or alongside grilled meats.
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
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 hot pepper to the cheese, pulse, and taste. If you need more heat add the second half.
Be extra cautious when handling hot peppers. I strongly suggest using gloves when handling very hot peppers to protect you from the severe burning sensation, especially if you absentmindedly touch or rub your eyes. You definitely do not want any habanero residue in your eye. Please use gloves when handling any hot pepper.
You can use habaneros, jalapeno, serranos, guajillo, cayenne etc. Check out this terrific guide on hot peppers.
Always 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.
The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.
Nutrition
Calories: 513kcalCarbohydrates: 6gProtein: 17gFat: 47gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gTrans Fat: 0.003gCholesterol: 85mgSodium: 1084mgPotassium: 131mgFiber: 0.1gSugar: 2gVitamin A: 451IUVitamin C: 8mgCalcium: 505mgIron: 1mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
This dip looks incredibly delicious and I know that my family is going to love it on a charcuterie board. Thanks for sharing!
Yes, it is perfect for a charcuterie board. Thank you so much Colleen!
x Jenny
so amazing. Fortunately i have all the ingredients so definitely whipping this up tonight.
So glad you are making it. Thank you so much! x Jenny
I could honestly nose-dive right into this creamy dip! It makes a great light meal or snack with fresh vegetables on a large platter.
So happy you like it, Karen.
Thank you so much!
x Jenny
Just finished making this and I can’t stop licking the spoon. It’s so good. My husband loves Greek food and is going to flip over this. Thanks for sharing!
So glad you liked it, Natalia. Thank you so much! x Jenny
I love Mediterranean food and this Tirokafteri is not exception. The flavor and textures are simply perfection. Thanks for the recipe.
So glad you liked it. Thank you so much! x Jenny
This dip looks perfect!! Any time I see a recipe with the word “spicy” in it, I need to make it. Bookmarked for later, thanks so much for the recipe 🙂
Thank you so much! I am “addicted” to spicy as well:-) x Jenny
I adore cheesy recipes so I knew I had to try this one. It was smooth, creamy and delicious and the lemon juice was the perfect touch.
So glad you liked it. Thank you so much! x Jenny
This is such a great appetizer idea! It will be perfect for the Summer cookout party! Cannot wait to try it;)
True! I make it often and bring it to friends for their barbeque parties. Thank you so much! x Jenny
Oh my god I love this! I cannot wait to try it…a perfect spread and dip! There are so many things this would be delicious with…cannot wait to try 😀
Thank you so much! x Jenny
This spicy feta dip is so on my to make list. I love Greek food and often make bouyiourdi, which has similar flavours with the addition of tomatoes but have never tried tirokaferi.
I also love bouyiourdi! Thank you so much, Jaqueline! x Jenny
This dip looks super delicious and I love the combinations! I cant wait to make this for me and my family, I know that they will enjoy it as much as I will. Thank you for sharing this recipe!
Thank you so much. Hope you like it! x Jenny
Sorry, this Tirokafteri was absolutely disgusting – the raw garlic was way too strong, and has left a horrible aftertaste even nearly an hour . It would have been great without the garlic! I love garlic, but not raw like this.
Hi Steve,
I am so sorry you didn’t like it.
Garlic can be strong, I understand.
Thank you so much for trying it.
x Jenny