Spicy feta dip (also known as tirokafteri), is an amazing Greek recipe which is creamy and spicy and tangy! It’s wonderful as part of a meze spread, along with favorites like hummus and baba ghanoush. Or you can make it as a sauce for grilled meats and vegetables! Best of all, this delicious appetizer only takes a few minutes in a food processor to whip up.
Spring is on its way here, and with that comes Easter and Memorial Day and summer bbqs. All reasons to get together, party, and eat yummy food. Which means you need to step up your party food game and I have just the recipe for you.
A while back I was in the mood to work on some meze recipes and one of my ideas to try was a spicy Greek dip. I figured it would be easy – get some feta, olive oil, banana peppers, and garlic. Whir it all together and done! Not so much. 🙁
While the dip had potential, it was WAY too salty and not nearly spicy enough. What to do? Well, I looked back at my grilled Greek burgers with the awesome sauce I made with them, and thought that is the way to go. Add some proper HOT peppers (jalapenos!) and more feta and that would be it!
It turns out that the perfect dip has equal amounts of feta and yogurt to provide the balance of creamy, tangy, and salty; one pickled jalapeno plus some of the pickling juice for spice and extra tang; and a little garlic and olive oil to round things out.
With this recipe I’m happy to put it out at any party or just whip some up at a moment’s notice for dinner!
How to make this
To make spicy feta dip combine Greek yogurt, feta, garlic, olive oil, and hot peppers in a food processor. Puree until smooth and whipped. Serve topped with crumbled feta, chopped hot peppers, and olive oil.
I usually have a lot to say about how to make the recipe and all sorts details to share so you can make it the best, but this dip is just that easy! Add to processor, process, DONE. You can eat it now or keep it for a few days in the fridge. How great is that?
Okay, I do have a few thoughts to share…
How long does it keep?
You can make it up to 3 days ahead. Put the dip into a sealed container and store in the refrigerator.
One note – It will become much stiffer when chilled. If you prefer it to be softer, let it stand out on the counter for about an hour before serving.
What do you serve along side?
- Raw vegetables: such as cucumber spears, carrots, sliced bell peppers, and radishes
- Pita bread: brush the pita with a little olive oil and toast in a skillet for a few minutes on each side then cut into wedges
- Grilled meats and vegetables: the dip also makes a great sauce for grilled foods such as kebabs
- Other meze: such as hummus, crispy Greek meatballs, falafel, and more
If you try my recipe for Greek Spicy Feta Dip, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
Greek Spicy Feta Dip (Tirokafteri)
- 1 cup plain Greek yogurt, whole milk or 2%
- 1 cup crumbled feta cheese
- 1 medium clove garlic, minced
- 1 tbsp extra virgin olive oil
- 1-2 tbsp pickled jalapeno slices
- Add all ingredients to the bowl of a food processor. Sprinkle in a few drops of the jalapeno pickling juice.
- Blend until dip is smooth. Taste and add more pepper or pickling juice as needed.
- Serve with crudites or pita bread. If you wish, top the dip with some crumbled feta, olive oil, or chopped pickled jalapenos.
- Paprika: I added a little paprika to the top for color. Just a pinch sprinkled over the bowl is enough.
- Jalapenos: I used pickled, sliced jalapenos since I wanted the hot pepper plus the vinegar in the jar as flavor.