Tirokafteri is a spicy, salty and tangy Whipped Feta Dip made with a handful of ingredients including roasted red peppers, feta cheese, vinegar, and olive oil. It is ready in 15 minutes and is commonly served with warm freshly made Greek Pita Bread, or as part of a Mediterranean mezze platter.
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This delicious Greek whipped feta dip is also known as Ktipiti (Htipiti) and is very similar to Turkish Yoghurt Dip (Haydari). It is a perfect party food as it's fuss-free as well as very tasty. This fluffy and smooth dip stiffens when it gets refrigerated and turns into a spread. If you want to use it as a dip, bring it to room temperature before serving.
Why This Recipe Works?
- You only need a handful of ingredients and a food processor to make Tyrokafteri.
- This versatile dip is great for any occasion. You can use it as a spread for breakfast or serve it as a dip for parties, or as a part of a mezze platter. It is also a great sauce to serve with Dutch Oven Roast Chicken, Mucver (Courgette Fritters), Frozen Sweet Potatoes in Air Fryer, and Shish Tawook (Turkish Chicken Kebab), or the perfect accompaniment to your summer BBQ or picnic.
- It is ready in 15 minutes and is delicious straight away.
- This spicy feta dip/spread will keep refrigerated for up to five days, getting more delicious as the flavors meld even more!
- You can get as creative as you like with the toppings too. Some topping ideas are mixed olives, dried herbs, chili flakes, honey, nuts, olive oil, and roasted cherry tomatoes.
Ingredients and Substitutes
- Feta cheese - The main ingredient is feta cheese so try to use a good quality one, preferably made with sheep milk. Use a block with a creamy texture that's been refrigerated in the brine. Stay away from crumbled feta, which usually is too salty and dry.
- Yogurt - I use plain whole Greek or natural yogurt with no sugar or fruit flavor added.
- Red Pepper - Romano or bell pepper works great for this recipe.
- Chili - Red or green chili peppers adds some heat to this feta dip. Adjust the amount to your taste. Make sure you add plenty if you really like your Tyrokafteri hot as the dairy neutralizes the heat from the chilies.
- Red wine vinegar - You can substitute it with the same amount of lemon juice.
Step-by-Step Instructions
This is a very simple recipe and to achieve the best results, you need to follow a few simple steps:
Roast the red peppers and chili on a grill or in the oven until the skin is charred. Grilling them is necessary to add a smoky flavor to the dip. Let them cool down for 10 minutes or until it is easy to handle them before peeling.
When the peppers are cooled enough to handle without burning your fingers, peel them and clean the seeds. Keep the seeds from the chili if you want extra heat in your Tirokafteri.
Crumble the feta into smaller pieces and add them to a bowl of a food processor fitted with the blade attachment. Add the pepper, chili, yogurt, garlic, vinegar, and olive oil, and blitz until very smooth, scraping down sides as needed.
The feta cheese is usually salty but it is good to check the seasoning and add salt if necessary. Add more yogurt if the dip is too thick and not creamy enough.
Transfer the Tirokafteri (spicy whipped feta dip) into a bowl and garnish with olive oil and chili flakes. Serve with your favorite flatbread on the side along with some other meze/dips such as Cerkez Tavugu, Smoked Salmon Dip, and Arnavut Cigeri.
Top Tip From The Chef
A good quality matured feta cheese can be very hard. However, you can achieve that creamy consistency by adding some milk when mixing the feta and spices. Pour in a little bit of milk at a time while blitzing until the feta dip is nice and smooth.
Recipe FAQs
Yes, this spicy feta dip is suitable for freezing. Simply place the leftovers in an airtight container and keep them in the freezer for up to 3 months.
There are many ways to enjoy this spicy Greek dip. You can use it as a spread for wraps and sandwiches. Or serve it as a dip along with some vegetable crudités or Bazlama (Turkish Bread). You can serve it as a part of a mezze board or you can use it as a sauce for Lamb Shish Kebab, Spicy Chicken Wings, or french fries.
I recommend using a whole block of feta for this dip, preferably packed in a liquid brine. The wet brine helps the feta keep moist which is necessary for a smooth and creamy dip when blended. I wouldn't suggest using feta crumbles as they have a dryer texture and will be difficult to purée super smooth.
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 Tirokafteri (Spicey Whipped Feta Dip) as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Tirokafteri (Spicy Whipped Feta Dip)
Equipment
Ingredients
- 200 g feta cheese
- 1 red pepper
- 1 red or green chili
- 100 g natural yogurt
- 1 clove garlic (minced)
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
Instructions
- Roast the red peppers and chili on a grill or in the oven until the skin is charred. Grilling them is necessary to add a smoky flavor to the dip. Let them cool down for 10 minutes or until it is easy to handle them before peeling.
- When the peppers are cooled enough to handle without burning your fingers, peel them and clean the seeds. Keep the seeds from the chili if you want extra heat in your Tirokafteri.
- Crumble the feta into smaller pieces and add them to a bowl of a food processor fitted with the blade attachment.
- Add the pepper, chili, yogurt, garlic, vinegar, and olive oil, and blitz until very smooth, scraping down sides as needed.
- The feta cheese is usually salty but it is good to check the seasoning and add salt if necessary. Add more yogurt if the dip is too thick and not creamy enough.
- Transfer the spicy feta dip into a bowl and garnish with olive oil and chili flakes. Serve with your favorite flatbread on the side along with some other meze/dips such as Cerkez Tavugu and Arnavut Cigeri.
Notes
- This recipe is enough to serve 6 people when served as a part of a mezze platter.
- It is ready in 15 minutes and is delicious straight away.
- This spicy feta dip/spread will keep refrigerated for up to five days, getting more delicious as the flavors meld even more!
- Use a whole block of feta for this dip, preferably packed in liquid brine. The wet brine helps the feta keep moist which is necessary for a smooth and creamy dip when blended.
- You can get as creative as you like with the toppings too. Some topping ideas are mixed olives, dried herbs, chili flakes, honey, nuts, olive oil, and roasted cherry tomatoes.
- Check before adding any seasoning as feta is usually quite salty.
- You can make this delicious dip beforehand, but make sure to bring it to room temperature before serving. The texture will become firm when refrigerated.
Nutrition
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Gerald
Quick, easy & delicious. A real life saver for last minute guests. Thanks for the recipe.
Ayla Clulee
It is my pleasure Gerald.
Best wishes
Ayla