Tirokafteri (Spicy Greek Feta Dip)

4.90 from 19 votes

This spicy feta dip is bold, tangy, creamy, and delicious. Serve as an appetizer to share.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Dips and Appetizers

Cuisine: Greek

Diet: Vegetarian

Servings:

10 ounce block Greek feta cheese, broken into chunks, plus more for garnish
1 red chili pepper or jalapeno, trimmed and roughly chopped (leave the seeds for extra spice)
2 small roasted red bell peppers, torn (homemade or 12-ounce jar fire-roasted red peppers, drained)
1 small garlic clove, chopped
1 tablespoon red wine vinegar
Extra virgin olive oil
2 tablespoons finely chopped parsley leaves, for garnish
4-5 kalamata olives, pitted and chopped, for garnish
1/2 French baguette, for serving (optional, or substitute with lettuce cups or pita chips)

Make the dip: Add the feta, chili pepper, roasted bell peppers, garlic, and red wine vinegar to the bowl of a large food processor with the blade attachment. Close the lid and blend until the ingredient break down a bit. With the speed on low, drizzle in the olive oil until the mixture is smooth, about 2 tablespoons oil.
Toast the bread: If you’re serving with baguette, slice on the diagonal into 1/2-inch pieces. Heat a griddle or grill pan over medium heat. Brush the bread on one side with olive oil. Arrange the bread slices in one single layer so that the oiled side touches the hot griddle. Brush the top side with olive oil. Grill, flipping until charred marks form on each side, 2 to 5 minutes in total.
Serve: Spread the dip on a serving plate or bowl. Drizzle with a little olive oil and garnish with a few crumbles of feta cheese, and the parsley and kalamata olives. Serve with the grilled bread on the side.

You can make Tirokafteri ahead of time. Hold the garnish, and transfer the dip to a sealed container. Store in your fridge for 2 to 3 days. Garnish the dip and grill the bread just before serving.
Remove the seeds from the chili pepper for a milder spice.
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