Spicy Greek Feta Dip Tirokafteri Recipes

TIROKAFTERI RECIPE (GREEK FETA DIP)

Steps:

• Place the peppers on a baking tray lined with parchment paper. Roast for five minutes in preheated oven at 180oC / 356oF / Gas mark 4. Carefully remove the skin (wearing gloves) and cut them in chunks.
• Add peppers, organic Greek olive oil and white wine vinegar in blender. Whizz for 1 minute until smooth. Add feta cheese, Greek yogurt and red pepper flakes and beat for 2 more minutes until creamy. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to set.
• Serve as meze with toasted bread, pita, flatbread or french fries.

FETA CHEESE DIP (TIROKAFTERI)

Steps:

• To prepare this amazing feta cheese dip (tyrokafterh), remove the stem and seeds from the pepper, and chop it finely. (If you have some extra time, roast or slightly fry the pepper before chopping)
• Cut the feta cheese into cubes and place in a bowl, add the chopped pepper and begin mixing in a blender or stand mixer (food processor). Gradually add the vinegar and olive oil, whilst mixing at medium speed.
• Pour in the milk until the feta cheese dip has a silky smooth, creamy consistency. Pour in a little at a time and mix until the cheese dip is smooth.
• If you prefer the dip to be a bit more spicy you can add a couple of teaspoons of cayenne pepper to taste. The milk and cheese require quite a lot of chillies to turn spicy as the milk neutralises the spiciness in the chillies so don't be afraid to add more if you want to.
• Alternatively if you prefer your dip to be creamy and mild don't add any chillies. If you want the sauce to be even creamier try adding a few tablespoons of yoghurt. This will make it even smoother than the milk!
• Pour the feta cheese dip (tyrokafteri) in a medium bowl and garnish with some chopped chillies and a couple of olives.
• Store the feta cheese dip covered in the fridge for up to 4-5 days.

SPICY GREEK FETA DIP (TIROKAFTERI)

Steps:

• Combine all ingredients in a food processor and puree until smooth.
• Transfer to a serving bowl, and top with your desired garnishes. Or refrigerate in a sealed container for up to 3 days.

GREEK SPICY FETA DIP (TIROKAFTERI)

Steps:

• Add all ingredients to the bowl of a food processor. Sprinkle in a few drops of the jalapeno pickling juice.
• Blend until dip is smooth. Taste and add more pepper or pickling juice as needed.
• Serve with crudites or pita bread. If you wish, top the dip with some crumbled feta, olive oil, or chopped pickled jalapenos.

GREEK SPICY WHIPPED FETA CHEESE - TIROKAFTERI

Steps:

• Mash the feta with the yogurt until you have a paste ( it will be a bit grainy).
• Add the olive oil and vinegar and mix well.
• In a food processor mince the hot pepper (without the seeds), add to the feta mixture and blend well.
• Let it sit in the refrigerator for about an hour before serving.

SPICY GREEK FETA DIP (TIROKAFTERI)

Steps:

• Combine feta cheese, red peppers, oil, vinegar, garlic, and pepper flakes in a food processor; puree until smooth.
• Transfer to a serving bowl.

SPICY FETA DIP

Steps:

• In a small food processor, combine all ingredients and process until smooth. Add more olive oil, a little at a time, as needed to produce a smooth and creamy textured dip.
• Serve immediately or place covered in the refrigerator for at least one hour to allow flavors to develop. Can be topped with a drizzle of olive oil and a sprinkle of fresh or dried oregano.