Spicy Feta Dip

spicy greek feta dip served in a bowl with pita bread

5 from 2 votes

This Spicy Feta Dip, also known as Tirokafteri, is a creamy Greek feta dip made with roasted red pepper, chili, yogurt, garlic, olive oil, and red wine vinegar. It is salty, tangy, lightly smoky, and ready in about 15 minutes.

Prep Time15

Total Time15

Course: Appetizer, Side Dish, Snack

Cuisine: Greek, Mediterranean, Turkish

Diet: Gluten Free, Halal, Vegetarian

Servings: people

Calories: 126kcal

Author: Ayla Clulee

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

US Customary - Metric

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.

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