Spicy Feta Dip (Tirokafteri)
Spicy Feta Dip (Tirokafteri)
Ingredients
- 2 red chili peppers
- 1 red bell pepper
- 2 tbsp (30 ml) olive oil, plus more for serving
- 7 oz (200 g) feta cheese, crumbled, plus more for serving
- 1/2 cup (125 ml) 5% Greek yogurt
- 1 tbsp small oregano leaves, plus more for serving
- 2 tsp (10 ml) red wine vinegar
- 1 garlic clove, crushed
- Aleppo pepper or Espelette pepper, to taste (optional)
- 24 rosemary, raisin and pecan crackers
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In an 11 x 8-inch (28 x 20 cm) baking dish, coat the chili peppers and bell pepper with 1 tbsp (15 ml) of the oil. Bake for 20 minutes, turning the peppers over halfway through. Remove the chili peppers and place in an airtight container. Cover and let cool.
- Continue to bake the bell pepper for another 10 minutes or until tender and nicely browned. Place in the container with the chili peppers. Cover and let cool for 10 minutes or until softened. On a work surface, remove and compost the stem, skin and seeds from the pepper and chili peppers. Roughly chop the peppers.
- Meanwhile, in a bowl, using a spatula, vigorously mix the feta and yogurt. Refrigerate.
- In a small food processor, purée the peppers with the oregano, vinegar, garlic and remaining oil until smooth. Add to the feta mixture and mix well. Adjust the seasoning.
- Transfer the dip into a shallow bowl. Top with a drizzle of olive oil, crumbled feta and small oregano leaves. Sprinkle with Aleppo pepper. Serve with a selection of cheese and cold cuts. Serve with the crackers. The dip will keep for 3 days in an airtight container in the refrigerator.
Spicy Feta Dip (Tirokafteri)