Ingredients
Dip Ingredients
- 7oz (200g) block of feta cheese
- 5oz (140g) drained jarred roasted red peppers (or freshly roasted red bell peppers)
- 1-2 red chili peppers
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove
Garnish (Optional)
- Feta cheese crumbles
- Fresh parsley leaves
- Red pepper flakes
- Extra virgin olive oil drizzle
Instructions
- Prepare the ingredients: Drain the roasted red peppers thoroughly and chop roughly if needed to facilitate blending. Peel the garlic clove and remove the stem from the red chili pepper(s).
- Combine in food processor: Add the feta cheese, drained roasted red peppers, olive oil, red wine vinegar, garlic clove, and one red chili pepper to a small food processor.
- Blend to smooth consistency: Pulse the mixture until it reaches a smooth and creamy texture, stopping to scrape down the sides as necessary for an even blend.
- Adjust spice and seasoning: Taste the dip and add the second chili pepper if more heat is desired. Adjust seasoning by adding more olive oil, vinegar, or a pinch of salt if needed, then blend again briefly.
- Serve and garnish: Transfer the Tirokafteri to a serving dish. Optionally, garnish with crumbled feta cheese, fresh parsley, red pepper flakes, and a drizzle of extra virgin olive oil for presentation.
- Enjoy: Serve the dip alongside pita chips, fresh bread, or vegetable sticks. It pairs beautifully with a Greek salad and tzatziki on the side for a complete Mediterranean snack or appetizer.
Notes
- You can roast your own red bell peppers for a fresher flavor if preferred.
- Adjust the number of chili peppers to control the spice level according to your taste.
- For a smoother dip, blend longer but avoid over-processing to retain some texture.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- This dip is excellent served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Greek
- Diet: Vegetarian
