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Spicy Feta Dip (Tirokafteri)
A bold, creamy Greek spicy feta dip with roasted red peppers, harissa paste, and fresh mint. Using already-roasted peppers, this dip comes together in about 10 minutes, with no cooking required. Serve chilled or at room temperature with pita, vegetables, grilled bread, or as part of a mezze spread.
Equipment
Ingredients
- ¾ cup roasted red bell peppers, homemade or jarred and drained
- 1.5 tablespoons pepper liquid or pepper “lacquer”
- 5 ounces block feta, drained and patted dry if packed in brine
- 2 to 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
- Drain jarred roasted peppers well. If your feta is packed in brine, drain and pat it dry so excess moisture does not thin the dip. Crumble the feta into large pieces.
- In a food processor, combine the 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 water or pepper lacquer 1 teaspoon at a time until you reach your desired texture. 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: I like to use a good-quality block of Greek feta for its creamy texture and tangy bite. A block with or without brine works well. Avoid pre-crumbled feta, which can make the dip dry or grainy. If your feta seems especially firm or dry, blend in 1 to 2 teaspoons of water or pepper lacquer, or a small spoonful of Greek yogurt.
- Optional warming: For especially firm feta, gently warm it before blending for a silkier texture. Drain and pat brine-packed feta dry first. Microwave in 15 to 20 second bursts until pliable, or place in an oven-safe dish in a preheated 375°F oven for 8 to 10 minutes, just until softened but not melted. Warming adds time and is entirely optional.
- Pepper lacquer: Reserve the flavorful liquid from homemade roasted peppers and use it to add depth, sweetness, and a smoother texture.
- No harissa? Replace it with 1 to 2 minced garlic cloves, ½ fresh hot chili, 1 tablespoon red wine vinegar, and an optional pinch of smoked paprika. Remove the chili seeds for a milder dip, or leave some in for extra heat.
- 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 in an airtight container 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 bring it back together.
- Freezing tip: Leave out the fresh mint and olive oil garnish before freezing. Add them just before serving for the best texture and flavor.
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