Tirokafteri (Spicy Feta Dip)

• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 1/4 cup roasted red bell peppers, drained
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• Juice of 1/2 lemon
• Salt to taste

Steps

1. 1 In a small saucepan, melt butter with 2 tablespoons of olive oil over medium heat.
2. 2 Add minced garlic and sauté until fragrant, about 1 minute.
3. 3 Stir in smoked paprika, cayenne pepper, and cumin, cooking for another 30 seconds.
4. 4 Remove from heat and let cool slightly.
5. 5 In a food processor, combine feta, roasted red bell peppers, and the garlic mixture.
6. 6 Pulse until smooth, scraping down the sides as needed.
7. 7 With the processor running, slowly drizzle in remaining 2 tablespoons olive oil and lemon juice until well combined.
8. 8 Season with salt to taste and transfer to a serving bowl.

Equipment

• Small saucepan
• Food processor

Variations

• Add a tablespoon of tahini for extra creaminess.
• Substitute feta with goat cheese for a tangier flavor.

Substitutions

• If you can't find roasted red bell peppers, use fresh roasted red bell pepper strips.

Pairings

• Grilled meats, Mediterranean platters, or alongside a Greek salad.

Nutrition

Tips

• For extra heat, add a pinch of crushed red pepper flakes.
• Let the dip sit at room temperature for 30 minutes to allow flavors to meld.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezing: Not recommended due to texture changes upon thawing.

Serving Suggestions

• Serve with warm pita bread, veggie sticks, or as a spread on sandwiches.

FAQ