Tirokafteri is a creamy feta dip featuring tomatoes, garlic, onion, and jalapeno for a perfect hint of heat in this spicy Greek feta dip. Perfect for game day, a grazing board, or an appetizer. The dip comes together in minutes and is outstanding.
Served as an appetizer at Greek tavernas with ouzo or Greek wine, Tirokafteri is a popular Greek dish. The name Tirokafteri translates into spicy cheese. Tiri is cheese in Greek and kefteri means spicy.
Perfect for game day or when serving a crowd, pair with homemade pita chips, hummus, and a creamy eggplant dip for a delicious mezze grazing board.
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Ingredients in Authentic Greek Spicy Feta Dip
The recipe uses 8 simple ingredients that come together in the food processor. No cooking required - just easy assembly and the push of a button.
- feta cheese - use a block of feta in brine cut into chunks for this recipe. Cow's milk feta is fine, but if you can find goat or sheep's milk feta, you'll have a more Authentic Greek flavor and a bit of
- tomato - we use one fresh tomato that adds vibrant color and sweet flavor to the dip.
- sun-dried tomatoes - the briny, smoky flavor of sun-dried tomatoes gives depth to the dip. Use the kind preserved in oil rather than dried tomatoes. They have more flavor and better texture for the dip.
- jalapeno or Fresno chili - you can even use a serrano if you want more heat.
- garlic - we use one medium clove of fresh garlic in the dip. If you want more garlic, you can add a second clove. Out of fresh garlic? Use granulated garlic powder instead, just ¼ teaspoon should suffice.
- olive oil - the dip becomes emulsified and creamy with the addition of extra virgin olive oil
- red pepper flakes - a second source of heat in the dip, red pepper flakes
See the recipe card below for quantities.
How to Make Tirokafteri Spicy Feta Dip
The dip comes together mostly in the food processor. You'll combine the ingredients and puree until smooth. Easy peasy!
Transfer to a serving bowl and garnish with chopped olives, tomatoes, and green onions for a perfect presentation. Serve the dip at room temperature with homemade pita chips, crackers or crunchy veggies. It's delicious.
Use any leftover dip for topping scrambled eggs or toast the next morning. The dip will harden slightly when it's refrigerated, but it will still be spreadable.
Variations
Mix up the spicy feta dip by using roasted red peppers instead of tomatoes, or additional jalapeno or red pepper flakes to make it spicier.
Storing Spicy Feta Dip
The dip can be made one to two days ahead. Wait to garnish until the day of the event. Allow the dip to come to room temperature for maximum dipping. Store leftovers in a food storage container for up to one week.
FAQ
No - they are different recipes. While Tirokafetri and Htipiti are both spicy whipped feta dips, Htipiti uses sweet Florina peppers that are roasted and boukovo, which are Greek red chile flakes for the heat. Additionally, Htipi is made with Anthotiro, a traditional fresh Greek whey cheese prepared from unpasteurized sheep's and goat's milk, similar to ricotta, giving it an ultra-smooth consistency.
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Tirokafteri - Spicy Greek Feta Dip
Equipment
- 1 food processor
Ingredients
- 8 oz feta cheese block cut into chunks
- 1 medium fresh tomato quartered
- 1 jalapeno, roughly chopped can use Fresno pepper or other spicy chili
- 4 large sun-dried tomatoes, in oil
- 1 garlic clove (or sub ¼ tsp. garlic powder)
- 2 green onions, chopped
- ¼ teaspoon red pepper flakes
- ½ teaspoon paprika smoked or hot
- 3 tablespoons olive oil
- 1 tablespoon Kalamata olives, chopped for garnish only
Instructions
- In a food processor, combine the feta cheese, tomatoes, garlic, green onion, jalapeno or Fresno pepper, red pepper flakes, paprika and olive oil. Puree until smooth.
- Taste for flavor and adjust heat if necessary by adding more red pepper flakes.
- Transfer to a serving bowl and serve at room temperature with crispy pita chips, crackers, or crunchy veggies.
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