Spicy Greek Feta Dip (Tirokafteri)

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 pot lucks, 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 this 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

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 until 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.

Expert Tips & FAQ:

What is feta dip made of? This feta dip is made of feta, chili pepper, garlic, and some easy spices. I love to top mine with olives too.

What is Tirokafteri in English? The translation of tirokafteri is essentially “spicy cheese”.

Is feta Greek or Turkish? Feta did originate in Greece.

What country makes the best feta cheese? Feta is a Protected Designation of Origin (PDO) product, so according to the EU law, the only “real” feta cheese is made in Greece.

Other dips you’ll love:

• Easy Egg Salad Dip
• 5-Minute Tuna Dip
• Vegan White Bean Dip

Spicy Feta Dip (Tirokafteri)

5 from 5 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

Ingredients

  

1x2x3x

• 250-300 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)
• 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

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.

Video

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.

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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5 from 5 votes