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Plated tirokafteri topped with olives, pine nuts, mint, and crumbled feta served with pita

Spicy Feta Dip (Tirokafteri)

A bold, creamy Greek spicy feta dip with roasted red peppers, harissa paste, and fresh mint. Serve warm, chilled, or at room temperature with pita, vegetables, grilled bread, or as part of a mezze spread.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dips, Dips and Spreads
Cuisine Greek, Mediterranean
Servings 12 people
Calories 36 kcal

Equipment

Ingredients
  

  • ¾ cup roasted red bell peppers, homemade or jarred and drained
  • 1.5 tablespoons pepper liquid or pepper “lacquer”
  • 5 ounces feta, warmed until pliable
  • 2-2.5 tablespoons harissa paste
  • 2.5 tablespoons fresh mint leaves, minced, plus more for garnish
  • Kosher salt, to taste
  • Extra-virgin olive oil, for drizzling
  • Optional garnishes: crumbled feta, chopped mint, toasted pine nuts, sliced Kalamata olives

Instructions
 

  • Preheat the oven to 375°F. Place the feta in an oven-safe dish and warm for 8 to 10 minutes, just until softened but not melted. You can also microwave it in 15 to 20 second bursts until pliable.
  • In a food processor, combine the warm feta, roasted peppers, pepper lacquer, harissa paste, and fresh mint. Blend until smooth, creamy, thick, and spreadable, scraping down the sides as needed.
  • Taste and season with kosher salt only after blending. If the dip is too thick, add another spoonful of pepper lacquer or water. If it is too loose, pulse in a bit more feta.
  • Spoon the dip into a shallow bowl, drizzle with extra-virgin olive oil, and finish with any optional garnishes. Serve with warm pita, grilled bread, crisp vegetables, or as part of a mezze spread.

Notes

  • Feta: Use a block of feta instead of pre-crumbled feta. Greek feta packed in brine blends the creamiest, but a good-quality block that is not stored in brine also works. If the feta seems extra dry, add 1 to 2 teaspoons of water or pepper lacquer.
  • Pepper lacquer: Reserve the flavorful liquid from homemade roasted peppers and use it to add depth, sweetness, and a smoother texture.
  • No harissa? Use 1 to 2 minced garlic cloves, ½ fresh hot chili, 1 tablespoon red wine vinegar, and an optional pinch of smoked paprika.
  • Make-ahead: Make the dip 1 to 2 days ahead and refrigerate in an airtight container. Stir well before serving and refresh with olive oil, mint, or garnish.
  • Storage: Refrigerate for 3 to 5 days. Freeze for 1 to 2 months, then thaw overnight in the refrigerator and whisk or pulse with 1 to 2 teaspoons of warm water or olive oil to re-emulsify.

Nutrition

Calories: 36kcalCarbohydrates: 1gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 288mgPotassium: 35mgFiber: 0.2gSugar: 0.3gVitamin A: 157IUVitamin C: 5mgCalcium: 65mgIron: 0.2mg