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.
Ingredients
Scale
Dip 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
Toppings
- Handful of fresh parsley
- More crumbled feta cheese
- Pinch of red pepper flakes
Pita Chips
- 4–6 pita breads
- Olive oil for brushing
- Salt and pepper, to taste
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
Nutrition
- Serving Size: 1/6 of recipe (including pita chips)
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Roasted Red Pepper Dip, Tirokafteri, Greek Dip, Feta Dip, Appetizer, Roasted Peppers, Pita Chips, Vegetarian
