About the Recipe
A proper Greek table is incomplete without tirokafteri. This is the second most iconic Greek dip (after tzatziki, obviously). I can totally understand why. It’s spicy, rich in terms of texture thanks to feta and feels so damn velvet that you can’t just have a dip in it.
Creamy, cheesy, spicy, it includes the cornerstone ingredient of Greek cuisine: feta cheese. Many people add several types of cheese to their tirokafteri, such as manouri, mizithra and anthotyro. Others prefer it runny by adding some Greek yogurt or buttermilk. In northern Greece, it’s a very popular ingredient in souvlaki (pita wraps).
3 red peppers washed
1/2 cup organic Greek olive oil
1 tbsp white wine vinegar
500 g Sandorini feta cheese cut into large chunks
2 tbsp Sandorini Greek yogurt
1 tsp red pepper flakes
Place the peppers on a baking tray lined with parchment paper. Roast for five minutes in preheated oven at 180oC / 356oF / Gas mark 4. Carefully remove the skin (wearing gloves) and cut them in chunks.
Add peppers, organic Greek olive oil and white wine vinegar in blender. Whizz for 1 minute until smooth. Add feta cheese, Greek yogurt and red pepper flakes and beat for 2 more minutes until creamy. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to set.
Serve as meze with toasted bread, pita, flatbread or french fries.