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A plate of spicy roasted red pepper and feta dip (tirokafteri) surrounded by kettle cooked potato chips, pickled radishes, and raw celery sticks and Persian cucumber spears. The dip is garnished with whole Kalamata olives and a dusting of dried Greek oregano.
Sacha Hirschfeld

Spicy Roasted Red Pepper and Feta Dip (Tirokafteri)

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
Cook Time 5 minutes
Roasting and Cooling Time 50 minutes
Total Time 58 minutes
Servings: 4
Course: Appetizers
Cuisine: Greek, Mediterranean
Calories: 255
Ingredients Equipment Method Notes

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

Equipment

  • 1 baking sheet
  • tinfoil
  • 1 food processor

Method
 

  1. Preheat the oven to 400° F and set a rack to the middle position. Line a baking sheet with foil; set aside.
  2. Slice the red peppers in half (top to bottom); remove ribs and seeds using a paring knife.
  3. 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.
  4. Remove roasted peppers from the oven and let cool-down for at least 10 minutes.
  5. Once cooled, the skin should come off easily.
  6. Combine all of the ingredients in the bowl of a food processor; blend until smooth.
  7. 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.