A creamy, spicy feta dip so popular in Greece that it’s used as an appetizer, dip, or sandwich spread.
This classic Greek spicy feta dip, known as Tirokafteri, is creamy and bursting with flavor. The creamy, tangy Greek yogurt base is blended with smokey, sweet roasted red peppers, briny feta, and rich olive oil and spiced with crushed red pepper flakes. No cooking. You just need a food processor or blender, and it’s best when you make it a day ahead.
Tirokafteri is so popular in Greece that it gives tzatziki a run for its money. Anywhere you can order souvlaki or gyro, you have the choice of using it, tzatziki, or just plain yogurt. You can make this dip in minutes and serve it as an appetizer or dip or as a spread for your favorite sandwiches. You’re going to love it!
Why will your family love it?
Tangy Greek yogurt,
Rich olive oil,
Bright lemon,
Pungent garlic
Sweet and smoky roasted red peppers
Spicy crushed red pepper flakes
A super easy and delicious versatile dip!
What’s in tirokafteri?
Feta cheese -my favorite is sheep’s milk feta, and be sure to crumble your feta from a block to avoid oversalted pre-crumbles.
Greek yogurt -I use a plain, full-fat version to get a super creamy dip.
Extra virgin olive oil -because there are just a handful of fresh ingredients, use the best flavored olive oil. My favorite is the extra virgin olive oil in our shop from Greece!
Lemon juice -always freshly squeezed for the best lemon flavor.
Roasted red peppers -straight from the jar with the liquid drained.
Garlic cloves -putting these in the food processor first allows you to get it chopped up really well, and it will continue to blend into the dip as you make it.
Crushed red pepper flakes -you can make it as spicy as you’d like. I like it a little on the spicy side.
Salt & freshly cracked black pepper -enhances all the ingredients for the bursting flavor. Add the amount your family prefers.
What are some things I can garnish my dip with?
Bell pepper slices -fresh, sauteed, or roasted from a jar… whichever you like best.
Toasted pine nuts -I toast them by constantly moving them around in a skillet over medium heat for three to four minutes.
Chopped Kalamata olives -these are my absolute favorite olives and pair perfectly with feta.
Finely chopped parsley -fresh herbs add another level, and parsley is my go-to for this dip.
Olive oil -just like using good quality oil in the dip, it’s also essential for the drizzle to ensure the dip has the best flavor.
How do I make Greek Spicy Feta Dip known as Tirokafteri?
Pulse the garlic in the food processor until finely chopped. Then, add the remaining ingredients to the food processor and pulse until smooth. Taste and add salt and more red pepper flakes if needed.
How long do I wait before serving?
Refrigerate for 2-3 hours or overnight for maximum flavor.
How do I serve Tirokafteri?
Transfer to a serving platter and drizzle with good quality extra-virgin olive oil. Garnish with pine nuts, parsley, and chopped kalamata olives. I like to serve it with homemade pita bread, an easy baguette, or soft village bread. Enjoy! Kali Orexi!
Do you have more Greek dips?
You know it! Try one of my three Easy & Delicious Greek Dips: Fava Dip, Feta &n Mint Dip, and my mom’s Tzatziki. I also make a Creamy Greek-style Hummus with Yogurt, a Greek 7-layer Dip, a Mediterranean White Bean Dip, Spinach, Feta & Artichoke Dip, and a Creamy Whipped Feta Dip. They are all fantastic and a hit on any appetizer table. Let me know which one is your favorite!
Watch the Video:
Greek Spicy Feta Dip: Tirokafteri
Tirokafteri is a Greek Spicy feta dip that is creamy and full of great flavor. Serve it as an appetizer, dip, or spread it in your favorite sandwhich.
Ingredients
- 8 oz (250g) feta cheese
- 1 cup Greek yogurt
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons lemon juice (freshly squeezed)
- 2 roasted red peppers from the jar
- 2 garlic cloves
- about 1/4 teaspoon or more crushed red pepper flakes
- salt to taste
- freshly cracked black pepper to taste
Garnish ideas:
- bell pepper slices
- toasted pine nuts
- chopped Kalamata olives
- finely chopped parsley
- olive oil
Instructions
- pulse the garlic in the food processor until finely chopped.
- Add all of the remaining ingredients to the food processor and pulse until smooth.
- Taste and add salt and more red pepper flakes if needed.
- Refrigerate for 2-3 hours or overnight for maximum flavor.
- Transfer to a serving platter and drizzle with some olive oil. Garnish with some pine nuts, parsley, and chopped olives. Serve with bread.
- Enjoy! Kali Orexi!
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Cat says
I omitted the lemon because I find its a bit acidic for my taste but otherwise The BEST tirokafteri recipe out there! I always get high praises from my picky brother in law and he requests this time and time again. I made it for my husband’s pot luck at work and even it was gone. Go ahead and make it, it will quickly become a favorite.