Spicy Feta Dip (Greek Tirokafteri Recipe)
Servings: 4
Calories: 266kcal
Print Recipe
Equipment
- 1 Large Foor Processor with a blade attachment
- 1 serving bowl
Ingredients
- 10 oz Feta in brine broken into chunks
- 12 oz jar of Roasted Peppers about two small peppers, drained and thorn
- 2 tbsp olive oil extra virgin
- 1 tbsp red wine vinegar
- ¼ teaspoon red pepper flakes and more to garnish
Instructions
- Make the dip: Add feta cheese, roasted peppers, red wine vinegar, and pepper flakes to the food processor with the blade attachment. Cover and process to break it down. While processing, drizzle olive oil until smooth.
- Serve: Transfer the dip into a serving bowl, garnish with more pepper flakes and a drizzle of olive oil. Serve with baguette, pita bread, or chips. Enjoy
Notes
- Use good quality Feta in brine, no crumbled or plastic wrap ones
- Use good quality extra virgin olive oil and red wine vinegar
- Instead of red pepper flakes, you may use fresh spicy peppers like chillis or jalapenos - keep in mind that the seeds are the ones that produce the heat, so add as little or as much as you like
- You can roast your peppers instead of using Jared ones, but I like the shortcut of the store-bought good quality roasted red peppers
- You can make it ahead of time. Bring it to room temperature before serving.
- You can keep it in a refrigerator for up to 3 days.
Nutrition
Calories: 266kcal | Carbohydrates: 6g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 63mg | Sodium: 1975mg | Potassium: 172mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 778IU | Vitamin C: 40mg | Calcium: 385mg | Iron: 1mg