Spicy Roasted Red Pepper and Feta Dip (Tirokafteri)

Bring the Greek Taverna into your home by making Tirokafteri, a wildly popular Greek meze! I was hooked on this dip after my very first meal in Greece. This spicy and salty dip has just the right amount of sweetness from the roasted red peppers.

You’ll find this listed as Tirokafteri on the menu in Greece or at your local Greek Restaurant. Do yourself a favor and order! 

WANT A SHORTCUT? I promise I won’t tell!

Roasting red peppers is super easy, but if you’re strapped for time (I got you), grab a jar of roasted red peppers and use those. Did I mention this comes together in just a couple of minutes?

Spicy Roasted Red Pepper and Feta Dip (Tirokafteri)

Sacha Hirschfeld

Bring the Greek Taverna into your home by making this wildly popular meze! This spicy and salty dip has just the right amount of sweetness from the roasted red peppers.

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Prep Time 3 minutes mins

Cook Time 5 minutes mins

Roasting and Cooling Time 50 minutes mins

Total Time 58 minutes mins

Course Appetizers

Cuisine Greek, Mediterranean

Servings 4

Calories 255 kcal

Equipment

• 1 baking sheet
• tinfoil
• 1 food processor

Ingredients

  

• 2 red peppers skins removed (you can also use jarred roasted red peppers in a pinch)
• 9 oz feta cheese
• 2 tbsp extra-virgin olive oil
• 2 tbsp whole milk Greek yogurt
• 1 tbsp red wine vinegar
• 1 garlic clove
• ¼ tsp red chili flakes more or less to taste
• kalamata olives for garnish; optional
• dried oregano for garnish; optional

Instructions

 

• Preheat the oven to 400° F and set a rack to the middle position. Line a baking sheet with foil; set aside.
• Slice the red peppers in half (top to bottom); remove ribs and seeds using a paring knife.
• Drizzle with a bit of extra-virgin olive oil and a sprinkling of salt. Place cut side down on the lined baking sheet; bake for 45 minutes.
• Remove roasted peppers from the oven and let cool-down for at least 10 minutes.
• Once cooled, the skin should come off easily.
• Combine all of the ingredients in the bowl of a food processor; blend until smooth.
• Spread onto a shallow plate and garnish with dried oregano and Kalamata olives; optional.

Notes

Roasting red peppers is super easy, but if you’re strapped for time (I got you), grab a jar of roasted red peppers and use those.

Store in an air-tight container in the fridge for up to 5 days. 

Keyword Dip, Make Ahead Recipe, Meze, Snack, Spread, Vegetarian