Name: Roasted Red Pepper Feta Dip (Tirokafteri) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 3 red peppers; 3 garlic cloves; 200g feta cheese; 1/2 lemon, juiced; 1/4 cup olive oil; 1/2 tsp cayenne pepper; Salt and pepper, to taste; Handful of fresh parsley; More crumbled feta cheese; Pinch of red pepper flakes; 4-6 pita breads; Olive oil for brushing; Salt and pepper, to taste

Jump to Recipe

If you’re craving a dip that bursts with Mediterranean sunshine and a perfect balance of spicy and creamy, you will absolutely adore this Roasted Red Pepper Feta Dip (Tirokafteri). Its vibrant hues and bold flavors come from the combination of smoky roasted red peppers, tangy feta cheese, and a touch of heat that makes every spoonful irresistible. Whether you’re hosting a casual get-together or just want a flavorful snack that feels special, this dip is a guaranteed crowd-pleaser that’s as simple to make as it is delightful to eat.

Roasted Red Pepper Feta Dip (Tirokafteri) Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for this Roasted Red Pepper Feta Dip (Tirokafteri) is both straightforward and rewarding. Each one plays a crucial role, creating a blend that’s creamy, smoky, tangy, and just a little spicy. These essentials are easy to find, and their simplicity lets the natural flavors shine brilliantly.

Red peppers: Roasting them intensifies their sweetness and adds a smoky finish that’s vital to the dip’s character.
Garlic cloves: Providing a punch of aromatic depth without overpowering the other ingredients.
Feta cheese (200g): The star of the show, it adds creamy richness and a salty tang that’s essential to this Greek classic.
Lemon juice (½ lemon): Brightens the dip with fresh acidity, cutting through the richness beautifully.
Olive oil (¼ cup): Smooths out the texture and lends a fruity richness that ties everything together.
Cayenne pepper (½ tsp): Adds just the right amount of warmth and a bit of a kick to keep things exciting.
Salt and pepper: To taste—these simple seasonings elevate all the flavors perfectly.
Fresh parsley: For topping, it delivers a pop of color and fresh herbaceous notes.
Additional crumbled feta: Sprinkled on top for a lovely textural contrast and extra cheesiness.
Red pepper flakes: A final touch of heat and vibrant color for garnish.
Pitas (4-6): Ideal for scooping your dip, toasted to warm, crisp perfection.

How to Make Roasted Red Pepper Feta Dip (Tirokafteri)

Step 1: Roast the Red Peppers

Start by setting your oven to broil. Cut the red peppers in half and place them skin-side up on a lined baking sheet. Place the sheet on the top rack and let the peppers broil for 15 to 25 minutes until their skins bubble and char beautifully. This charring creates that smoky depth that makes the dip unforgettable.

Step 2: Peel and Prepare the Peppers

Once roasted, transfer the peppers to a bowl and cover it. This steaming step loosens their skins, making peeling a breeze once they’re cool enough to handle. Removing the skins is key to a silky smooth texture and to avoid bitterness in the dip.

Step 3: Blend the Ingredients

In a food processor, combine the peeled roasted red peppers, feta, garlic cloves, freshly squeezed lemon juice, olive oil, cayenne pepper, and a pinch of salt and pepper. Before blending, if you want to save some feta for topping, set it aside now. Blend everything until smooth and luscious—it’s this creamy consistency that makes the Roasted Red Pepper Feta Dip (Tirokafteri) so addictive.

Step 4: Prepare the Pita Chips

Cut your pitas into triangles, brush or drizzle them with olive oil, and sprinkle some salt and pepper. Place them on a baking sheet and pop them under the broiler for 3 to 5 minutes. Keep a close eye because they brown quickly, turning golden and crispy—perfect for dipping.

Step 5: Assemble and Serve

Spoon the dip into a pretty bowl, then garnish with fresh parsley, crumbled feta, a drizzle of olive oil, and a pinch of red pepper flakes for extra color and zing. Serve alongside the warm pita chips and watch everyone dig in happily!

How to Serve Roasted Red Pepper Feta Dip (Tirokafteri)

Garnishes

The Roasted Red Pepper Feta Dip (Tirokafteri) is already packed with flavor, but adding fresh parsley, extra crumbled feta, and a sprinkle of red pepper flakes really makes the dish pop. The herbs bring a fresh, vibrant contrast, while the feta adds tangy texture. Red pepper flakes enhance the heat visually and on the palate.

Side Dishes

This dip pairs beautifully with more than just pita chips. Try serving it alongside crunchy vegetable sticks like cucumber, carrot, or bell peppers for a healthy crunch. It’s also excellent with warm flatbreads, crusty baguettes, or even as a zesty spread for sandwiches and wraps.

Creative Ways to Present

For a show-stopping appetizer, consider layering the Roasted Red Pepper Feta Dip (Tirokafteri) in a clear glass bowl with a drizzle of olive oil on top and a sprinkle of fresh herbs for a colorful presentation. Alternatively, set up a mezze platter with olives, grape leaves, and nuts, inviting guests to mix and match flavors and textures.

Make Ahead and Storage

Storing Leftovers

If you have any dip left over, transfer it to an airtight container and keep it refrigerated for up to 4 days. The flavors actually deepen over time, making it just as wonderful (if not better) the next day.

Freezing

You can freeze this dip for longer storage—just place it in a freezer-safe container. Keep in mind that freezing may alter the texture slightly, making it a bit grainier when thawed, but the flavors will stay lovely. Thaw overnight in the fridge before serving.

Reheating

This dip is best enjoyed cold or at room temperature, but if you want to gently warm it, do so in a microwave-safe bowl in short bursts, stirring in between to prevent overheating. Avoid heating to a high temperature to keep that creamy consistency intact.

FAQs

Can I use jarred roasted red peppers instead of roasting my own?

Absolutely! Jarred roasted red peppers are a convenient shortcut and still deliver great flavor. Just make sure to drain them well to avoid a watery dip.

How spicy is the Roasted Red Pepper Feta Dip (Tirokafteri)?

It has a gentle heat from the cayenne pepper and red pepper flakes, but it’s easy to adjust to your taste by increasing or reducing the spice. It’s never overwhelmingly hot—just enough to give a pleasant kick.

Is this dip suitable for vegetarians?

Definitely! All the ingredients are vegetarian-friendly, making it a perfect choice for plant-based diets that include dairy.

Can I make this dip without a food processor?

Yes, you can finely chop the ingredients and mash them together with a fork or potato masher, but the texture won’t be quite as smooth or creamy as when blended.

What’s the best way to serve pita for dipping?

Toasting pita under the broiler until crisp and golden is the best way to add crunch and flavor that complements the creamy dip wonderfully.

Final Thoughts

I can’t recommend making the Roasted Red Pepper Feta Dip (Tirokafteri) enough—it’s truly a gem that brightens up any table with its gorgeous color and comforting, bold flavors. Whether you’re entertaining friends or craving a tasty snack for yourself, giving this dip a try will surely become one of your favorite culinary adventures. Go ahead, whip up a batch, and watch it disappear fast!

Roasted Red Pepper Feta Dip (Tirokafteri) Recipe

★★★★★

4.9 from 30 reviews

Author: Isabella
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Roasted Red Pepper Feta Dip, also known as Tirokafteri, is a vibrant and creamy Greek appetizer featuring smoky roasted red peppers blended with tangy feta cheese, garlic, and a hint of cayenne for a gentle kick. Perfectly paired with warm, crispy pita triangles and topped with fresh parsley and extra feta, this dip is a deliciously bold and easy-to-make spread ideal for entertaining or snacking.

Instructions

Roast the red peppers: Preheat your oven to broil. Cut the red peppers in half, remove seeds, and place them cut side down on a lined baking sheet. Broil on the top rack for 15-25 minutes until the skins are charred and bubbling.
Steam and peel: Remove the peppers from the oven and transfer them to a bowl. Cover with a lid or plastic wrap and let them steam until cool enough to handle. This process loosens the skins, which you then peel off gently.
Prepare the dip base: In a food processor, combine the roasted red peppers, feta cheese, garlic cloves, lemon juice, olive oil, cayenne pepper, and salt and pepper to taste. (Remember to set aside some feta for topping if desired.)
Blend the dip: Blend all the ingredients until smooth and creamy. Adjust seasoning if necessary, then set the dip aside.
Make pita chips: Cut the pita breads into triangles. Place them on a baking sheet and lightly brush or drizzle with olive oil. Season with salt and pepper.
Toast the pita chips: Place the pita triangles under the broiler for 3-5 minutes, watching carefully as they brown quickly. Remove once crisp and golden.
Serve: Spoon the dip into a serving bowl. Garnish with fresh parsley, crumbled feta, a drizzle of olive oil, and a pinch of red pepper flakes. Serve alongside the warm pita chips and enjoy!

Notes

Roasting your own peppers intensifies the smoky flavor compared to using jarred roasted peppers.
If you prefer a milder dip, reduce or omit the cayenne pepper and red pepper flakes.
The dip can be made ahead and refrigerated for up to 2 days; bring to room temperature before serving.
For a smoother texture, you can add a tablespoon of Greek yogurt or cream cheese.
Leftover dip is delicious as a spread on sandwiches or as a sauce for grilled meats and vegetables.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Roasting, blending, broiling
Cuisine: Greek