Tirokafteri (Spicy Feta Spread)
This recipe for tirokafteri is spicy and tangy with a smooth, yet rustic texture. Salty feta and tangy Greek yogurt are blended with olive oil, vinegar, and peppers to create a simple, yet sensational cheese spread or dip. Plus, you only need 6 ingredients and 10 minutes to make it!
Tirokafteri, also spelled tyrokafteri, is an easy-to-make dish that delivers serious flavor. With its creamy texture and spicy flavor, this feta cheese spread has everything you love about a standard American cheese dip, but without any greasiness or heaviness. Instead, it is bright, tangy, and loaded with freshness.
It only takes 10 minutes to whip up this simple Greek masterpiece, making it perfect for whenever you need a quick snack or appetizer without sacrificing flavor. I love serving it with sliced fruit and nuts.
Tyrokafteri is versatile as a dip, spread, or condiment and is also easy to customize. Make it smoother, make it chunkier, or toss in some of your favorite spices.
Table of Contents
For more recipes with feta cheese, check out my Whipped Feta Dip, Marinated Feta, and Greek Feta Salad.
- Feta Cheese – The star player in this recipe, feta cheese is tangy, briny, and bright. There are several different types of feta from different countries that will vary in taste and texture. Greek feta cheese, in the block, is ideal. If you can’t find any, seek out a brand made with primarily sheep’s milk and only choose American feta as a last choice.
- Greek Yogurt – Gives the spread a delightful tang and a rich, creamy texture. Make sure to choose plain Greek yogurt, as regular yogurt is far too thin for our purposes.
- Olive Oil – A high-quality olive oil adds a delicate layer of flavor and a touch of smoothness. If needed, you can substitute another neutral to mild oil like avocado or sunflower oil.
- Red Wine Vinegar – Brightens up the spread with a dash of acidity.
- Bell Pepper – I typically use green bell peppers for their grassy, slightly bitter flavor. You can swap them out for another color but keep in mind your end result may be a tad sweeter. Be sure to remove the seeds before blending.
- Banana Pepper – One chopped, deseeded banana pepper equals about ⅓ cup. If you want to slightly increase the heat, substitute pepperoncini, or for any even spicier kick, toss in some Fresno chiles.
Which feta is betta?
There are various types of feta cheese, each offering its unique flavor and texture. Traditional Greek feta, made primarily from sheep’s milk, has a rich, tangy taste with a creamy, crumbly texture. French feta is often milder and creamier, typically produced from cow’s milk. Bulgarian feta is known for its more robust flavor, made from a combination of sheep’s and goat’s milk. These variations allow home cooks to choose the feta that best suits their preferences and culinary applications, whether in salads, pastries, or as a garnish.
- Combine All Ingredients. Add the feta cheese, Greek yogurt, olive oil, red wine vinegar, bell pepper, and banana pepper to a food processor. Process the ingredients together for about 30 seconds or until the mixture is combined and almost smooth.
- Serve. Transfer the cheese spread to a bowl, drizzle with olive oil, and serve immediately at room temperature. Store any leftovers in the refrigerator, in an airtight container, and enjoy within a week.
Traditionally, tirokafteri is served as part of a mezze, or appetizer platter, with a selection of other appetizers. Here are a few ideas for building your mezze platter, plus a few other ways to use this cheesy treasure:
– Serve alongside other dips like Hummus, Tzatziki, Labneh, or Roasted Red Pepper Dip.
– Offer with a fresh batch of Pita, Barbari, or flatbread of your choice.
– Use sliced veggies for dipping or sprinkle some over these Greek Roasted Vegetables.
– Have with olives and pickled vegetables like these Turnips or Giardiniera.
– Add some to meat dishes like Lamb Shawarma or Mediterranean Grilled Chicken.
– Spread some onto your next Greek Souvlaki or any burger, sandwich, or wrap.
This feta cheese spread is a Mediterranean dish widely enjoyed throughout Greece and Cyprus. The original versions of this recipe were made with sheep’s milk and came from the Cyclades islands.
The dish began becoming a staple of Greek cuisine in the 20th century after gaining popularity in the region of Athens. Over time, the recipe has evolved, with each region adding its own local ingredients and preferences.
Both tirokafteri and htipiti are types of Greek feta cheese spread with one key difference.
Tyrokafteri, which translates literally to “hot cheese” relies on chiles to give it a bit of extra zest and a spicy kick. I’ve chosen banana peppers for this recipe with an option to dial up the heat with Fresno or another type of chile pepper.
When the same basic recipe replaces chile peppers with roasted red peppers, it is called htipiti. Rather than being spicy, htipiti is known for having a sweet, smoky flavor.
In fact, there are several different versions and names for this beloved cheese spread. Naturally, as the recipe spread, different regions added their preferred spices and seasonings.
The classic white version, like the one you are making today, is also known as aspri. There is a red version, called kokkini that is blended with sweet red peppers, paprika, and yogurt. Feel free to try your hand at a couple of these variations or get creative and craft your own.
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Tirokafteri (Spicy Feta Spread)
Ingredients
- 16 oz feta cheese (See Note 1)
- 4 tbsp Greek yogurt
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 1/2 cups green bell pepper (See Note 2)
- 1 banana pepper (See Note 3)
Instructions
- Add the feta cheese, yogurt, olive oil, vinegar, and both peppers to a food processor. Process until the ingredients are almost smooth and combined, about 30 seconds.
- Transfer to a bowl and serve at room temperature with a drizzle of olive oil. Store covered and refrigerated up to 1 week.
Video
Notes
- Preferably Greek feta cheese. Crumbled, this will be 2 1/2 to 3 cups total.
- Typically 1 large green bell pepper, seeded and coarsely chopped.
- 1 banana pepper, roughly chopped, about a 1/3 cup total. A Pepperoncini pepper can be substituted, with the heat factor rising just a bit. I also use a red Fresno chile (as pictured), seeded sometimes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This sounds delicious. I’ve been making hummus so much, this will be a nice change.
Enjoy Cathy!
My family will love this spread. Feta cheese flavor is my favorite!
I can’t wait to try this…I have all of the ingredients on hand!!
Excellent, enjoy Sandi. 🙂
This is such an amazing recipe!! Perfect balance of flavors! My family really loved it.
Thanks for letting me know Toni. 🙂
Yummy! This looks amazing and so delicious! I can’t wait to make this! My husband is going to love this!
Let me know what you two think Beth!
This Tyrokafteri is seriously making me hungry!
Then my job is done. 🙂 You’ll enjoy this one Erin.
Tangy and spicy sound like a perfect pair to me! Can’t wait to try this.
Great for dipping or as a spread on pita!
So many things will go well with this, I highly recommend it!
Perfect party dip!
YUM!! This is right up my alley! I’ve been planning a big mezza spread, this is perfect for it. I love how it’s a bit different with the green pepper and chilli, I never would have thought to add them into a feta dip. Thanks Kev – N x
So many good, tasty nibbles here to try with more to come. Thanks for stopping by Nagi!