My Spicy Feta Dip is a creamy Greek dip made with feta cheese, roasted red peppers, chili, yogurt, olive oil, garlic, and a little red wine vinegar. It is salty, tangy, slightly smoky, and ready in about 15 minutes.
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This roasted red pepper dip with feta is also known as Tirokafteri, Tyrokafteri, Ktipiti, or Htipiti, depending on the region and spelling. I like serving it with raw vegetables, grilled meat, or as part of a Mediterranean-style lunch with Zeytoon Parvardeh - Persian Marinated Olives, Watermelon Feta Salad, and warm Greek Pita Bread. It thickens once chilled, so bring it to room temperature before serving if you want it softer and easier to scoop.
What is Tirokafteri?
Tirokafteri is a Greek spicy feta dip made with feta cheese, chili, olive oil, and an acidic ingredient such as red wine vinegar or lemon juice. Many versions also include roasted red peppers, garlic, and Greek yogurt for a smoother texture.
The name comes from the Greek words for cheese and spicy. It is usually served as an appetizer or dip with pita bread, grilled bread, vegetables, or Grilled BBQ Chicken Thighs. Some versions are smooth and whipped, while others are chunkier and more rustic.
You might also see it called Ktipiti or Htipiti. The names are often used for similar Greek feta dips made with peppers and olive oil.
Why This Recipe Works?
- It has a good balance of salty, spicy, and tangy. Feta is already salty, so the roasted pepper, yogurt, vinegar, and olive oil help soften the sharpness without making the dip bland.
- The roasted pepper gives more than color. It adds a light smoky sweetness and makes the dip smoother, especially when blended with creamy feta.
- You can control the heat easily. Use one chili for a milder dip, keep the seeds for more heat, or add chili flakes on top before serving.
- It takes very little work. Once the pepper and chili are roasted, everything goes into the food processor and blends into a smooth whipped feta cheese dip.
- It works as both a dip and a spread. Serve it soft with pita, or chill it and use it in wraps, sandwiches, burgers, or breakfast plates.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Feta cheese - Use a good block of feta packed in brine if you can. It blends better and tastes fresher than crumbled feta, which is often dry and too salty. Sheep’s milk feta, or a sheep and goat milk mix, gives the best flavor. If your feta is very firm, let it sit at room temperature for a short time before blending.
- Yogurt - Greek yogurt helps make the dip smoother and lighter. Use plain full-fat Greek yogurt or natural yogurt with no sugar or flavoring. If your feta is very salty or firm, a little extra yogurt can help loosen the texture.
- Red pepper - Use Romano pepper or red bell pepper. Roasting gives the dip a slightly smoky flavor and softens the pepper, making it easier to blend. You can roast your own pepper or use good jarred roasted red peppers. If using jarred peppers, drain them well first so the dip does not become watery.
- Chili - Fresh red or green chili adds the heat. Start with less if you are not sure, then add more after tasting. Keep the seeds if you want a hotter spicy feta dip. You can also use chili flakes if you do not have fresh chili.
- Red wine vinegar - Red wine vinegar cuts through the salty feta and adds brightness. You can use lemon juice instead if you prefer a fresher citrus flavor.
How to Make Roasted Red Pepper and Feta Dip
Roast the red pepper and chili on a grill, over a gas flame, or in the oven until the skins are charred and the peppers have softened.
Place them in a bowl, cover, and leave them for about 10 minutes. This makes the skins easier to peel. Peel the roasted pepper and chili, then remove the seeds. If you want a hotter dip, keep some of the chili seeds.
If you are using jarred roasted peppers, drain them well and skip this step.
Crumble the feta into the bowl of a food processor fitted with the blade attachment. Add the roasted red pepper, chili, Greek yogurt, garlic, red wine vinegar, and olive oil.
Blend until smooth, stopping once or twice to scrape down the sides of the bowl. Taste the dip before adding salt. Feta is usually salty enough, so you may not need any extra seasoning.
Spoon the spicy feta dip into a serving bowl. Drizzle with olive oil and add chili flakes, chopped herbs, olives, or roasted cherry tomatoes if you like. Serve with warm pita bread, grilled bread, crackers, raw vegetables, or as a spread for sandwiches and wraps.
How to Adjust the Texture
Tirokafteri can be smooth and fluffy or slightly thick and spreadable. Both are fine.
For a softer dip, add a little more yogurt, milk, or olive oil while blending. Add it slowly, one spoonful at a time, because the dip can loosen quickly.
For a thicker spread, use less yogurt and chill the dip before serving. It will firm up in the refrigerator as the feta sets again. If the dip becomes too loose, add a little more feta and blend again.
Recipe Tips From the Chef
- Use feta packed in brine for the best flavor and texture. Avoid crumbled feta if possible. It is often dry and harder to blend smooth.
- Drain jarred roasted peppers well so the dip does not turn watery.
- Taste before adding salt. Feta is usually salty enough.
- Start with less chili, then add more after blending if you want extra heat.
- Bring the Roasted Red Pepper and Feta Dip to room temperature before serving if it has been chilled.
- For a chunkier version, pulse the ingredients instead of blending until completely smooth.
What to Serve with Spicy Feta Dip
Serve spicy feta dip with warm Bazlama (Turkish Bread), Air Fryer Pita Chips, crackers, or vegetable sticks.
The salty, spicy feta works well with smoky grilled meats such as Chicken Shish Kebab, Lamb Shish Kebab, or Grilled Lamb Kofta.
You can use it as a spread for wraps, sandwiches, burgers, or flatbreads. It is also good with Chicken Wings, Extra Crispy Halloumi Fries, or Mucver (Turkish Zucchini Fritters).
For a simple Mediterranean plate, serve it with olives, cucumber, tomatoes, pickles, and fresh bread.
Storage
Store leftover whipped feta cheese dip in an airtight container in the refrigerator for up to 5 days.
The dip will thicken as it chills. Bring it to room temperature for about 20 to 30 minutes before serving, then give it a quick stir.
You can freeze it, but the texture may change slightly once thawed because feta and yogurt can separate. If you do freeze it, thaw it overnight in the refrigerator and blend or stir well before serving.
Recipe FAQs
Yes, you can make it without roasted red peppers. The dip will have a sharper, saltier feta flavor, so you may need a little extra yogurt or olive oil to help it blend smoothly.
Yes, this dip is great for making ahead. Store it in the refrigerator and bring it to room temperature before serving.
It may be from too much yogurt, olive oil, or liquid from jarred peppers. Add more feta and blend again to thicken it.
Tirokafteri can be mild or quite spicy, depending on the chili you use. For a milder dip, remove the seeds and start with half a chili. For more heat, keep the seeds or add extra chili flakes after blending.
Related Recipes
For other great mezze and dip recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Spicy Whipped Feta Dip as much as you enjoy eating it! 🙂
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Spicy Feta Dip
Ingredients
- 7 oz feta cheese (200 grams)
- 1 red pepper
- 1 red or green chili
- ⅓ cup natural yogurt
- 1 clove garlic (minced)
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
Instructions
- Roast the red pepper and chili on a grill, over a gas flame, or in the oven until the skins are charred and the peppers are softened.
- Place them in a bowl, cover, and leave for about 10 minutes. This helps loosen the skin.
- Peel the red pepper and chili, then remove the seeds. Keep some of the chili seeds if you want a hotter dip.
- Crumble the feta into the bowl of a food processor fitted with the blade attachment.
- Add the roasted pepper, chili, yogurt, garlic, red wine vinegar, and olive oil. Blend until smooth, stopping once or twice to scrape down the sides of the bowl. Taste before adding any salt, as feta is usually salty enough.
- If the dip is too thick, add a little more yogurt, milk, or olive oil, one spoonful at a time, and blend again until smooth.
- Spoon the spicy feta dip into a serving bowl. Drizzle with olive oil and sprinkle with chili flakes before serving, if you like.
- Serve with warm pita bread, flatbread, crackers, or raw vegetables.
Notes
- This recipe serves about 6 people as part of a mezze platter or appetizer spread.
- Use a whole block of feta packed in brine if possible. It blends better than crumbled feta and gives a smoother dip.
- Jarred roasted red peppers can be used instead of roasting your own. Drain them well before adding them to the food processor.
- The heat level depends on the chili you use. Start with less if you prefer a milder dip, then add more after tasting.
- The dip will firm up in the refrigerator. Bring it to room temperature for 20 to 30 minutes before serving if you want a softer texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can top spicy feta dip with olive oil, chili flakes, dried oregano, chopped olives, honey, nuts, or roasted cherry tomatoes.
- I do not recommend freezing this dip unless you really need to. Feta and yogurt can separate after thawing, and the texture may not be as smooth. If you freeze it, thaw it overnight in the refrigerator, and blend or stir well before serving.
Gerald says
Quick, easy & delicious. A real life saver for last minute guests. Thanks for the recipe.
Ayla Clulee says
It is my pleasure Gerald.
Best wishes
Ayla