Tirokafteri Recipe

Tirokafteri is Greece's fiery whipped feta dip, blitzed with roasted red pepper, chilli and olive oil until creamy with a gentle burn. It is bold, tangy and dangerously moreish. Spread it on bread, pair it with grilled meats, or serve it as the star of a mezze table.

Prep time

15 mins

Cook time

0 mins

Total time

15 mins

Servings

4 servings

Calories

310

Ingredients

• 200 g feta cheese, crumbled
• 100 g cream cheese
• 1 roasted red pepper, drained (from a jar or freshly roasted)
• 1 red chilli, deseeded (or 1/2 teaspoon chilli flakes)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 small garlic clove
• 1/2 teaspoon sweet paprika
• 1 tablespoon chopped fresh parsley, to garnish
• Warm pita or crusty bread, to serve
• Salt to taste

Instructions

1. Place the feta, cream cheese, roasted red pepper, chilli, garlic and lemon juice in a food processor.
2. Blitz for 1 to 2 minutes, scraping down the sides once or twice, until the mixture is smooth and creamy.
3. With the processor running, drizzle in the olive oil until the dip is light and whipped.
4. Taste and adjust the salt, lemon or chilli. Remember feta is already salty, so you may need very little extra.
5. Spoon the dip into a serving bowl, dust with paprika and scatter over the parsley.
6. Drizzle with a little more olive oil and serve with warm pita or crusty bread.

Pro tips

• Use feta stored in brine for the creamiest, best-flavoured dip.
• Deseed the chilli for warmth without overwhelming heat, or leave the seeds in for a real kick.
• Let the dip sit for 15 minutes before serving so the flavours meld.
• For a chunkier, rustic version, mash the feta by hand instead of using a processor.

Frequently asked questions