This Tirokafteri (Spicy Greek Feta Dip) is one of my go-to mezze recipes: creamy, tangy, and packed with just the right amount of heat. It hails from the Cyclades Islands of Greece, where it’s traditionally served as a mezze (small appetizer) made with rich sheep’s milk feta. While any feta will do, the combination of bold flavors and luscious texture makes this dip truly addictive!
My twist? A spoonful of harissa paste, my secret weapon, adds layered spice, subtle sweetness, and deep complexity, making this dip wildly addictive. It’s the perfect balance of sweet, creamy, and spicy.
Serve warm or cold with toasted pita, spread it onto sandwiches, or pair it with flaky phyllo pastries or grilled proteins. It’s especially delicious alongside creamy tzatziki or a warm batch of homemade hummus for the ultimate Mediterranean spread.
Why This Tirokafteri Recipe Works
This recipe builds on tradition with a few chef-driven tweaks:
- Warming the feta first helps it blend into a silky texture.
- Roasted red peppers add natural sweetness and depth.
- Harissa paste gives you big flavor with minimal ingredients.
- Fresh mint adds a pop of brightness to balance the creamy, spicy base. It’s bold, balanced, and highly versatile; perfect for pita, proteins, and more.
Ingredient Notes for Tirokafteri
Roasted Bell Peppers: I prefer freshly roasted peppers for maximum flavor, but high-quality jarred roasted peppers work just as well in a pinch. Save the pepper juices (the “lacquer”) to intensify flavor.
Feta: I love using block feta, made from creamy sheep’s milk, for its bold, tangy flavor, but cow’s milk feta works well too. Just avoid pre-crumbled versions; they tend to be dry and less flavorful.
Fresh Mint: Mint adds an unexpected brightness that cuts through the feta’s richness and balances the harissa’s heat. It brings a refreshing lift that makes the dip pop!
Harissa Paste: My secret weapon. This North African chili paste is packed with garlic, roasted peppers, tomato, cumin, caraway, and paprika — it infuses the dip with smoky heat and bold, layered flavor. I always keep a jar in the fridge as a go-to condiment for sauces, grains, eggs, and more. You can [make your harissa paste] for a sensational homemade version, or in a pinch, try my favorite store-bought brand (linked).
Kosher Salt: Essential for bringing out the peppers’ natural sweetness and balancing the feta’s briny bite. Always season to taste after blending.
Extra Virgin Olive Oil: A drizzle on top adds a luscious finish and beautiful visual appeal, especially when paired with a few extra mint leaves.
Optional Garnishes: Crumbled Feta, Chopped Mint, Toasted Pine Nuts, Sliced Kalamata Olives: These final touches add texture and flavor to the dip. Extra crumbled feta boosts creaminess and tang, while chopped mint enhances freshness. Toasted pine nuts lend a nutty crunch, and sliced Kalamata olives provide a briny, savory contrast that pairs beautifully with the dip’s spicy richness.
Find the full recipe with ingredients and directions below.
Tirokafteri (Spicy Greek Feta Dip) Recipe
Equipment
Ingredients
- ¾ cup roasted red bell peppers (or 1 ½ fresh, skin and seeds removed)
- 1.5 tbsp pepper liquid (lacquer from the roasted peppers)
- 5 oz feta, warmed
- 2.5 tbsp fresh mint leaves, minced (plus more for garnish)
- 2-2.5 tbsp harissa paste
- Kosher salt to taste
- Extra Virgin olive oil, for drizzling
- Optional Garnishes: crumbled feta, chopped mint, toasted pine nuts, sliced Kalamata olives
Instructions
- Preheat oven to 375°F. Place feta in an oven-safe dish and bake for 8–10 minutes, or microwave for 10–15 seconds until soft.
- In a food processor, combine warm feta, roasted peppers, lacquer, harissa, and mint. Blend until smooth.
- Taste and add salt as needed. Pulse again to blend.
- Spoon into a bowl. Top with olive oil, extra mint, crumbled feta, pine nuts, or olives. Serve with warm pita or grilled bread.
- Spoon into a bowl. Top with olive oil, extra mint, crumbled feta, pine nuts, or olives. Serve with warm pita or grilled bread.
Notes
Nutrition
Step-by-Step: How to Make Tirokafteri
This spicy Greek feta dip comes together quickly once you prep a few flavorful ingredients. These steps guide you through the technique with helpful process shots along the way.
Prep Your Ingredients: Roast the bell peppers (or use high-quality jarred) and reserve the flavorful pepper lacquer. Pick fresh mint leaves, drain your feta, and preheat the oven. Warm the feta until softened; this helps it blend into a smooth, creamy base.
Add to Food Processor: Transfer the warm feta, roasted peppers, lacquer, mint, and harissa to a food processor. This is where the bold, tangy, and smoky flavors begin to come together.
Blend, Taste, and Adjust: Blend until creamy, scraping down the sides as needed. Taste and season with salt. Pulse again to balance the tang of the feta, the sweetness of the peppers, and the heat from the harissa.
Garnish and Serve: Spoon into a shallow bowl and finish with a generous drizzle of olive oil. Add any final touches, such as crumbled feta, chopped mint, pine nuts, or sliced olives, and serve warm or chilled with toasted pita, grilled bread, or crunchy vegetables.
Tirokafteri Tips & Tricks
Traditionally, this spicy Greek feta dip is made with hot chili peppers, garlic, and a splash of red wine vinegar. But my twist? Harissa paste. It simplifies the ingredient list while delivering complex, bold flavor; a mouthwatering mix of smoky heat and subtle sweetness that makes this dip utterly addictive. Here are a few tips to help you master it:
Reserve the Pepper Lacquer: When roasting your peppers, save the flavorful liquid (aka pepper lacquer) that collects in the pan. It’s packed with sweet, smoky depth and adds beautiful body and richness to the dip.
Choose the Right Feta: Always opt for block feta stored in brine. Brined feta has better texture, flavor, and creaminess.
Warm the Feta First: Warming the feta before blending is a game-changer. It softens the cheese, allowing it to melt beautifully into the other ingredients and creating an ultra-smooth, luxurious texture.
No Harissa? No Problem: In a pinch, substitute with ½ of a fresh hot chili (like jalapeño or red Fresno), 1–2 cloves of minced garlic, and 1 tablespoon of red wine vinegar. This combo mimics the heat, acidity, and aromatic depth of harissa — still punchy and delicious. Harissa varies by brand, so adjust the taste accordingly.
Adjust the Thickness with Olive Oil: For a slightly thicker or richer dip, slowly drizzle in 1–2 tablespoons of olive oil while the food processor is running. It emulsifies the mixture, creating a velvety finish.
What to Serve with Tirokafteri
I love serving this bold and spicy dip with freshly warmed pita bread for optimal scooping, but it’s just as delicious with toasted baguette slices, baked pita chips, or olive oil-brushed crostini. It pairs beautifully with a classic Greek salad or grilled Greek lamb, truly shining on a mezze platter.
Here are some of my favorite ways to enjoy it:
Make a Mezze Platter: Pair tirokafteri with other Mediterranean spreads like tzatziki, silky homemade hummus, melitzanosalata (eggplant dip), whipped feta, and crispy pan-fried saganaki cheese. Add olives, roasted peppers, roasted tomatoes, or tomato confit, fresh veggies, and warm pita for the ultimate appetizer board.
Salads: Drizzle over mixed greens, or add a spoonful to cucumber tomato salad, bright summer corn salad, or tabbouleh for a creamy, spicy upgrade.
Vegetables: Serve as a dip for air fryer broccoli, roasted vegetables, roasted beets, sautéed kale, or carrot chips.
Proteins: Use it as a sauce for poached chicken, shredded chicken, grilled lamb, or pan-seared salmon. It even works beautifully with soft-boiled eggs or falafel for a brunch-worthy plate.
Grains, Rice & Pasta Bowls: Spoon over farro, bulgur wheat, pearled couscous, or steamed rice. This dip adds heat, creaminess, and depth to any grain bowl.
How to Store and Freeze
This spicy Greek feta dip keeps beautifully, making it perfect for meal prep or make-ahead entertaining.
Refrigerator: Store tirokafteri in an airtight container for up to 5–7 days. The flavors actually improve as it sits, making it even more delicious the next day. Stir before serving, as natural separation may occur.
Freezer: Yes, tirokafteri can be frozen! Transfer it to a freezer-safe container and store in the freezer for up to 2 months. Thaw overnight in the fridge and give it a good stir before serving. The texture may loosen slightly, but the flavor will still be incredible.
Chef’s Tip: If you plan to freeze it, leave out the fresh mint and olive oil garnish. Add those just before serving for the best texture and flavor.
More Favorite Dips and Sauces to Try
- Homemade Hummus
- Guacamole
- Mango Salsa
- Dill Sauce
- Tahini Sauce
- Peanut Sauce
- Nuoc Cham Sauce
- Pistachio Pesto
