This spicy feta dip is a traditional Greek dip called Tirokafteri. It is honestly, so delicious. You’ll want to make this all summer long as an easy appetizer to bring to potlucks, BBQs, or when you’re hosting. It’s made with creamy feta cheese and has a kick from the chili pepper (or jalapeno).

❤️ Why You’ll Love Spicy Feta Dip

• Easy: You can literally prep this spicy feta dip in only 5-minutes
• Versatile: Serve this dip with bread, crackers, or even spread it on a sandwich
• Spicy: This dip is spicy but is balanced nicely with the feta cheese

🍲 Ingredients

Feta – You want to buy the best quality feta so it doesn’t make your dip grainy. Buy it in whole blocks vs. pre-crumbled. Also, look for feta that is white color vs. yellow, and that is made in Greece.

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Kalamata Olives – You can use any olives but kalamata have the best smooth, meaty texture that is perfect for this dip. Kalamata are the typical brown/black olives vs. green.

👩‍🍳 How to Make Spicy Feta Dip

1. Add the feta to a food processor and pulse to break down into quite fine/small pieces.
2. Add the chili pepper, drained roasted red peppers, garlic clove, olive oil, and red wine vinegar, and run the food processor on high until the dip is fully combined and smooth.
3. Transfer to a low plate or bowl and garnish with parsley, olives, leftover crumbled feta cheese, 2 tbsp chopped roasted red pepper, and drizzle with olive oil. Serve with fresh or toasted pita bread.
4. Store in the fridge for a maximum of 3 days.

🪄 Tips and Tricks

• Buy the best quality feta you can find for the best consistency
• Let the dip sit in the fridge for 30 minutes to an hour before serving to allow it to soak up the flavors and reach the best consistency
• If you don’t like spice, use a milder hot pepper like a jalapeno vs. something more spicy

🗒 Best served with

• Homemade Vegan Crackers
• Greek Pita

👝 How to Store Leftovers

Store in the fridge for 2-3 days in an airtight container.

🤔 Common Questions

Spicy Feta Dip (Tirokafteri)

5 from 12 votes

This spicy feta dip, also known as tirokafteri in Greek, is so easy-to-make and delicious creamy and spicy. 🔥

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Appetizers

Cuisine Greek

Servings 4 -6

Calories 227 kcal

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Ingredients

  

1x2x3x

• 325-350 g feta cheese plus more for garnish
• 1 red chili pepper or jalapeno (keep seeds in the pepper for a spicier dip)
• 10-12 oz jar roasted red peppers, drained (save 2 tbsp chopped for the topping) *If you want to roast your own peppers, see notes below*
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1-2 tbsp chopped fresh parsley
• 1/2 cup Kalamata olives
• Pita bread for serving

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Instructions

 

• Add the feta to a food processor and pulse to break down into quite fine / small pieces.
• Add the chili pepper, drained roasted red peppers, garlic clove, olive oil and red wine vinegar and run the food processor on high until the dip is fully combined until smooth.
• Transfer to a low plate or bowl and garnish with parsley, olives, leftover crumbled feta cheese, 2 tbsp chopped roasted red pepper and drizzle with olive oil. Serve with fresh or toasted pita bread.
• Store in the fridge for a maximum of 3 days.

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Notes

• Make this recipe ahead of time but don’t garnish it. Store in the fridge for 2-3 days and then garnish when ready to enjoy.
• Instead of pitas, you could also serve this dip with crostini.
• If you want to roast your own red peppers you’ll need 2 medium-large bell peppers – Preheat the oven to 425F. Line a small baking sheet with parchment paper. Cut the peppers in half, remove the seeds and stems. Place the peppers cut-side down on the baking sheet and roast for 25-30 minutes or until the peppers’ skin is turning dark and blackened. Once the peppers are roasted, add to a bowl and cover with plastic wrap for 10 minutes, until the peppers are very soft. Then use your hands to peel the skin off the peppers. Save 2 tbsp minced pepper for a dip topping and use the rest to make the dip.

Nutrition

Calories: 227kcal | Carbohydrates: 16g | Protein: 8.4g | Fat: 15.2g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.2g | Cholesterol: 37.1mg | Sodium: 1033.9mg | Fiber: 2.2g | Sugar: 2.4g

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