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

Tirokafteri (Spicy Greek Feta Dip) Recipe

A bold, creamy, spicy Greek feta dip with roasted red peppers, a touch of harissa, and fresh mint. Serve warm or chilled with pita, veggies, 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 108 kcal

Equipment

Ingredients
  

  • ¾ cup roasted red bell peppers (or 1 ½ fresh, skin and seeds removed)
  • 1.5 tbsp pepper liquid (pepper “lacquer”)
  • 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 the oven to 375°F. Place the feta in an oven-safe dish and warm for 8–10 minutes until softened (not melted), or microwave in 15–20-second bursts until just pliable.
  • In a food processor, combine the warm feta, roasted peppers, pepper lacquer, harissa, and mint. Blend until smooth and creamy, scraping down the sides as needed.
  • Taste and season with kosher salt. If the dip is too thick, add another spoon of pepper lacquer; if too loose, pulse in a bit more feta. For milder/creamier, add more feta (or a small dollop of Greek yogurt) and blend briefly.
  • Spoon into a bowl, drizzle with olive oil, and finish with any optional garnishes. Serve with warm pita or grilled bread.

Notes

  • Feta: Greek PDO feta in brine blends creamiest; a block not in brine (like the Whole Foods brand I use) also works. Avoid pre-crumbled. If extra dry, add 1–2 tsp water or pepper lacquer.
  • Pepper lacquer: Reserve and use for depth and texture.
  • No harissa? 1–2 cloves garlic + ½ hot chili + 1 Tbsp red wine vinegar (optional pinch smoked paprika).
  • Make-ahead: Make 1–2 days ahead; stir before serving.
  • Storage: Refrigerate 3–5 days (often fine up to 5–7 if ultra-fresh). Freeze 1–2 months; thaw overnight, then whisk or quick-pulse with 1–2 tsp warm water or olive oil to re-emulsify.

Nutrition

Calories: 108kcalCarbohydrates: 4gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 865mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 470IUVitamin C: 14mgCalcium: 195mgIron: 1mg