Have you ever stumbled upon a dish that instantly teleports you back to a sun-drenched Greek island, with the salty sea breeze gently tousling your hair? That’s what this spicy Greek feta dip does for me. It’s a whirlwind of tangy, creamy, and spicy flavors that dance on your palate—like a Greek festival in a bowl.
Steps
- Begin by roasting two small red peppers following a standard roasted peppers recipe, or alternatively, drain a 12-ounce jar of fire-roasted peppers. Prepare by roughly chopping one red chili pepper or jalapeno and one garlic clove.
- In a large food processor with a blade attachment, crumble 10 ounces of feta cheese. Add the chopped chili pepper, roasted red peppers, garlic, and one tablespoon of red wine vinegar. Blend the mixture until it begins to break down.
- With the processor running on low speed, slowly drizzle in about two tablespoons of olive oil until the dip reaches a smooth consistency.
- For the bread, cut a French baguette into 1/2-inch diagonal slices. Preheat a grill pan over medium heat and brush one side of each slice with olive oil. Place the bread on the grill with the oiled side down, and brush the top side with more olive oil. Grill until each side shows charred marks, flipping as needed, for a total of 2 to 5 minutes.
- To serve, spread the prepared dip onto a serving plate or bowl. Drizzle with a bit more olive oil and sprinkle with additional feta crumbles. Garnish with finely chopped parsley and chopped kalamata olives, and arrange the grilled bread on the side.
Ingredients
- 10 ounces of Greek feta cheese, crumbled (plus extra for garnish)
- 1 red chili pepper or jalapeno, trimmed and roughly chopped (include seeds for more heat)
- 2 small roasted red bell peppers, torn (or use a 12-ounce jar of fire-roasted red peppers, drained)
- 1 small garlic clove, chopped
- 1 tablespoon of red wine vinegar
- Extra virgin olive oil (approximately 2 tablespoons for blending, plus more for drizzling)
- 2 tablespoons of finely chopped parsley leaves for garnish
- 4-5 kalamata olives, pitted and chopped for garnish
- 1/2 French baguette for serving (or replace with lettuce cups or pita chips)
Nutritional Values
Calories: 760kcal | Carbohydrates: 26.8g | Protein: 36g | Fat: 44.8g | Saturated Fat: 26g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 10.4g | Cholesterol: 168.4mg | Sodium: 3518mg | Potassium: 435.2mg | Fiber: 3.2g | Sugar: 5.6g | Vitamin A: 1831.2IU | Vitamin C: 74mg | Calcium: 1060.8mg | Iron: 5.2mg
FAQ
- What is Tirokafteri?
- Tirokafteri, also known as htipiti, is a spicy, creamy feta dip originating from northern Greece. It’s a bold mezze that’s perfect for sharing and can be served with grilled bread, pita chips, or lettuce cups for a gluten-free option.
- How can I make Tirokafteri spicier or milder?
- To increase the spiciness of Tirokafteri, you can add more chili pepper, including the seeds which contain the most heat. For a milder version, remove the seeds from the chili pepper before blending.
- Can I prepare Tirokafteri in advance?
- Yes, Tirokafteri can be made ahead of time. Simply prepare the dip and store it in a sealed container in the refrigerator for up to 2-3 days. Add the garnish and grill any accompanying bread just before serving.
- What can I serve with Tirokafteri?
- Tirokafteri pairs well with grilled bread, but it can also be enjoyed with raw vegetables for dipping. Additionally, it complements other Mediterranean appetizers such as Moroccan Eggplant Salad (Zaalouk) or Stuffed Grape Leaves (Dolmas).
- What tips can help improve my Tirokafteri?
- Use high-quality feta cheese preserved in brine for the best flavor. Remember to taste the dip before serving to adjust seasoning if necessary, and consider experimenting with various garnishes like fresh herbs, olives, or additional roasted peppers for a personalized touch.
Tips
- Choose Quality Feta: Opt for a high-quality Greek feta preserved in brine for the creamiest, most flavorful dip. Avoid pre-crumbled feta as it tends to be dry and less flavorful.
- Control the Spice Level: If you’re aiming for a milder dip, remove the seeds from the chili pepper. The seeds carry most of the heat, so adjusting their presence allows you to control the spice level to suit your taste or your guests’.
- Make Ahead for Convenience: Prepare the dip in advance and store it in the refrigerator for up to two to three days. This allows the flavors to meld, and you can simply garnish and serve when ready.
- Experiment with Garnishes: While parsley and kalamata olives are traditional, you can customize the garnishes to your liking. Consider adding roasted peppers, fried lemon rings, or a drizzle of chili oil for added flair and flavor.
Equipment
- Food Processor: Essential for blending the ingredients into a smooth dip.
- Griddle or Grill Pan: Useful for toasting the bread if you choose to serve the dip with grilled baguette slices.
