Tirokafteri: Fiery Greek Spicy Feta Dip

• Garlic1 clove
• Red wine vinegar1 tbsp (optional)
• Extra virgin olive oil3 tbsp
• Greek yogurt100g
• Roasted red pepper1 large
• Saltto taste
• Red chili pepper1 small (or 1/2 tsp red pepper flakes)
• Feta cheese200g

How to Make It

• 1

  Prepare the Roasted Pepper: If using a fresh red bell pepper, roast it until the skin is charred and blistered. You can do this over a gas burner, under a broiler, or on a grill. Once roasted, place the hot pepper in a bowl, cover tightly with plastic wrap, and let it steam for 10-15 minutes. This makes the skin easy to peel. Peel, deseed, and roughly chop the flesh.

• 2

  Prepare the Chili and Garlic: For a fresh chili, deseed it (unless you want extra heat) and roughly chop. If using red pepper flakes, you'll add them later. Peel and roughly chop 1 clove of garlic. Ensure all ingredients are ready for blending.

• 3

  Crumble Feta: In a food processor, crumble 200g of good quality feta cheese. Make sure it's authentic Greek feta for the best flavor and texture. This step ensures an even distribution of cheese in the final dip.

• 4

  Add Remaining Ingredients: Add the chopped roasted red pepper, chopped chili (or red pepper flakes), chopped garlic, 100g Greek yogurt, 3 tablespoons extra virgin olive oil, and 1 tablespoon red wine vinegar (if using) to the food processor with the feta. The yogurt helps achieve a smoother, creamier texture.

• 5

  Blend Until Smooth: Process the mixture until it becomes a smooth, creamy dip. You might need to stop and scrape down the sides of the food processor a few times to ensure everything is well combined. Blend for about 1-2 minutes, or until the desired consistency is reached. It should be thick enough to scoop but spreadable.

• 6

  Season and Adjust: Taste the tirokafteri and add salt if needed (feta is already salty, so taste first!). If you want it spicier, add a pinch more red pepper flakes. For a tangier dip, a splash more red wine vinegar can be added. Blend briefly again to incorporate any adjustments. Serve immediately or chill for flavors to meld.

• 7

  Serve: Transfer the tirokafteri to a serving bowl. Drizzle generously with a little extra virgin olive oil and, if desired, sprinkle with a pinch of red pepper flakes for garnish and an extra touch of heat. Serve with warm pita bread, crusty artisan bread, or alongside grilled meats and vegetables.