Spicy feta and red pepper dip (tirokafteri-style)

Spicy feta and red pepper dip (tirokafteri-style): a creamy dip with feta, roasted peppers, Greek yoghurt, garlic and olive oil.

At a glance

• Serves 3
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 230 kcal per serving
• Protein: 10 g
• Fat: 19 g
• Carbs: 4 g

Ingredients

• 200g feta
• 100g roasted peppers from a jar
• 2 tbsp olive oil
• 1 tbsp Greek yoghurt
• 1 clove of garlic
• 1 tsp oregano
• 1 pinch of chilli flakes
• 1 pinch of pepper

Method

You’ll need: food processor · mixing bowl

1. Drain the roasted peppers well and pat them dry with kitchen paper if needed. That way the dip stays creamy rather than watery.
2. Crumble the feta roughly and put it in a food processor or a tall blending jug.
3. Add the peppers, olive oil, Greek yoghurt, garlic, oregano and chilli flakes. Leave out the salt, as the feta usually brings enough seasoning.
4. Blend briefly until creamy and spreadable. A few small pieces of feta are welcome to stay.
5. Taste the dip and fine-tune it with black pepper or a little more chilli.
6. Spoon into a bowl and serve well chilled. Vegetable sticks, roasted vegetables or warm flatbread (not gluten-free) go well with it.

Good to know

A dip like this is on the table in a few minutes and is still really moreish. Creamy, full of flavour, a little spicy – just right for a small mezze spread.

Swaps

Feta → sheep's cheese from the block (often a little stronger in flavour) | Greek yoghurt → skyr (also provides protein) | Roasted peppers from a jar → home-roasted red peppers (often without additives) | Olive oil → avocado oil (mild in flavour, with monounsaturated fatty acids)

Allergens

Contains milk, so it isn't dairy-free. With chilli and raw garlic it's often rather strong for small children; in pregnancy, feta and yoghurt made from pasteurised milk are the safe choice.