This Tirokafteri recipe from @irene_matys‘s new book My Cypriot Table brings forth this irresistibly creamy and fiery feta dip recipe that combines the tangy richness of Greek sheep’s milk cheese with a bold kick of heat. Whether you’re hosting a dinner party, preparing game day snacks, or simply craving something deliciously indulgent, this versatile dip pairs beautifully with pita chips, fresh vegetables, or crusty bread.
Tirokafteri
Serves 4 to 6
Ingredients:
- 1 small hot Hungarian green pepper or your favourite hot pepper
- 1 large garlic clove, skin on
- 1 Tbsp extra-virgin olive oil + extra for tossing and garnish
- 1¼ cups crumbled sheep’s milk feta
- ⅓ cup Greek yogurt
- Kalamata olives, for garnish
Directions:
- Preheat the oven to 400°F and line a small baking sheet with parchment.
- Toss the pepper and garlic in some olive oil, place on the prepared baking sheet, and roast for 20 minutes, until the pepper is slightly charred and the garlic has softened. Remove the skin from the garlic and the stem from the pepper. Reserve the stem for garnish. You can remove the pepper seeds for a milder spice.
- Transfer the pepper and garlic to a food processor or blender, add 1 Tbsp olive oil, feta, and yogurt, and purée until smooth and thick.
- To serve, garnish with the pepper stem, a few Kalamata olives, and a drizzle of olive oil. Tirokafteri can be refrigerated in an airtight container for up to 1 week.
- Serve as… a delicious sandwich spread.
