This right here, is my husband’s favorite dip! Tirokafteri literally means hot (spicy) cheese. It is made with wonderful creamy, salty feta, Greek yogurt, Florina peppers, garlic, olive oil & red pepper flakes.
Traditionally served with warm bread or pita. I also love it with a plate of cool crispy crudités (veggie sticks), pita chips and pork rinds. Use it as a dip for chicken or pork. Spread it on a sandwich for a spicy kick. I have even mixed into my scrambled eggs. Get creative. It will add a punch to anything you are eating.
10 oz Feta cheese
1 roasted red pepper
1 tsp Greek yogurt
1/2 cup extra virgin olive oil
1 tbsp red wine or apple cider vinegar
1 garlic clove (add more if you like)
1 tbsp crushed red pepper flakes (you can use less or more to taste)
Roast a red pepper right on your stove top. I Greece, we have Florina peppers, which are grown in the region of Florina in Macedonia. You can use whichever red pepper you can find, from a red bell pepper to even a chili pepper.
When it is completely blackened & roasted, you can easily peel off the skin & slice it up. I had actually done this step earlier in the week, as I needed peppers for a couple of recipes. So the how to is in a previous post.
Crumble your feta and put into a food processor. Add in the roasted red pepper, garlic clove, Greek yogurt, olive olive & the pepper flakes. Pulse it until smooth. Pour into a bowl.
They flavors come together even more if you let it sit in the fridge for about an hour.