Tirokafteri (Spicy Feta Dip)
Servings: 4 - 8 people
- 3 roasted (3 roasted) bell peppers jarred or home-roasted peppers.
- 11 ounces (300 grams) feta cheese + 2 oz (50 g) for mashing.
- ⅔ cup (160 grams) Greek yogurt
- 2 tablespoons (2 tablespoons) olive oil extra virgin.
- 2 tablespoons (2 tablespoons) vinegar
- 1 cloves (1 clove) garlic grated, or more to taste.
- 1 teaspoon (1 teaspoon) dried oregano
- 1 teaspoon (1 teaspoon) red pepper flakes more or less to taste.
- To a food processor, add 3 roasted bell peppers, 11 ounces feta cheese, ⅔ cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons vinegar, 1 cloves garlic, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes.Blend for 2 minutes until creamy.
- In a serving bowl, mash about 2 oz (50 g) feta with a fork for a rich and chunky texture. Stir in the dip.Top with a pinch of oregano, chili flakes, and good olive oil. Serve with crispy pita chips, veggie sticks, or next to grilled foods.To make pita chips, cut pita bread into triangles, toss with a drizzle of olive oil, and toast in the oven/air fryer until crunchy.
