GREEK SPICY FETA DIP - TYROKAFTERI

It’s creamy, cheesy, spicy, and rich in texture. It’s the Greek Spicy Feta Dip called Tyrokafteri. Perfect balance of saltiness/tanginess from feta cheese and that spicy, hot flavor that only chili peppers provide. It is a versatile addition to any gathering, perfect as an appetizer, dip, and a quick snack with toasted homemade bread.

A small bowl with Greek spicy feta dip surrounded by roasted vegetables.

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What is tyrokafteri

Tyrokafteri, also known as Ktipiti, is a traditional Greek dip made primarily from feta cheese, yogurt and hot peppers. Tyrokafteri means “hot cheese” in Greek because of its spiciness and “Ktipiti” means "beaten cheese”, referring to the method of preparation. This dip is known for its creamy texture and spicy kick, making it a popular choice for mezze (small appetizer plates) in Greek cuisine.

Why this recipe works

This recipe works because it combines the creamy texture of feta cheese with the kick of spicy peppers, creating a satisfying and exciting dip. You’ll love Tyrokafteri for its bold flavors, ease of preparation, and versatility. It’s a must-have recipe for anyone who enjoys a little heat and a lot of flavor in their food.

The recipe's history

Not interested in food history? No problem! Jump to Recipe

Tyrokafteri has its roots in Greek culinary traditions, where it has been enjoyed for centuries. Originally a way to use up leftover cheese, it has evolved into a beloved dish served in taverns and homes across Greece. Each region has its variation, but the core ingredients remain the same: feta cheese, yogurt, hot peppers, and olive oil.

3 crostini topped with Greek spicy feta dip and cherry tomatoes over a black board.

Key ingredients

Feta cheese

The star of the dish provides a rich, tangy base. I suggest either a barrel-aged (preferably), hard feta cheese or a package of Greek feta cheese, preserved in brine. Look at the ingredient label, please.

The real Greek feta cheese is made from sheep or goat (or a combination) milk and is preserved in brine. The brine typically refers to a solution made of water and salt, aiming mostly to preserve foods.

Greek strained yogurt

It softens the dip and adds creaminess. Prefer strained yogurt to ensure less liquid in your mixture.

Again. The yogurt should be the real thing. That means, Greek yogurt. The only ingredients should be milk and live cultures (specific bacterial cultures are added to the milk to ferment it and turn it into yogurt. Common strains include Lactobacillus bulgaricus and Streptococcus thermophiles).

Finally, prefer strained yogurt. That means that whey, the liquid part of milk that remains after the milk has been curdled and strained, is removed. This process results in a thicker, creamier texture and these two qualities are perfect for our recipe: no excessive liquid and creamier spicy feta dip. Perfect!

A board with crostoni topped with Greek spicy feta dip, cherry tomatoes, slices of cucumber and topped with herbs.

Chili pepper

It adds the signature spiciness that compliments feta’s tanginess.

Find below a general guideline for adjusting the chili pepper heat intensity.

Choose the right chili pepper for you: chili peppers vary widely in heat levels. Use milder varieties like poblano peppers for less heat, or spicier options like jalapeños, serranos, or habaneros for more heat.
Use gloves when handling them, or wash your hands thoroughly afterward. Be careful because they can irritate skin and eyes, especially hot varieties.
Remove seeds and membranes: The seeds and white membranes inside chili peppers contain most of the capsaicin, the compound responsible for heat. Remove these parts to reduce spiciness or keep them to make your dip extra spicy (No judging but ...seriously?).
Adjust quantity as you go: Start with a smaller amount of chili peppers (let’s say half chili pepper) and when the dip is ready, taste to check. Dairy products like yogurt or sour cream, and acidic ingredients like lemon juice or vinegar, can help counteract the spiciness of chili peppers.
If you need more heat, incorporate more chili pepper or add red chili flakes.
Remember that you can always add more, but you can't easily reduce the heat once it's too spicy. You may use your favorite fresh or jarred chili pepper according to your heat level tolerance.

If you aren't familiar with chili peppers and are skeptical about the heat level, skip chili peppers and use only red pepper flakes or chili flakes instead. You may add them to the mixture or just sprinkle them to top your dip (or both).

Moreover, if you don’t like spicy food (or maybe you want your toddler to eat this dip) skip all spicy ingredients and add sweet pepper instead.

Olive oil: Enhances the creaminess and adds a smooth texture.

Garlic: Not too much. We need it to add depth in flavor. It isn’t one of the basic ingredients like tzatziki.

Red wine vinegar: it brightens the dip with a hint of acidity.

Meal prepping this recipe

Tyrokafteri is perfect for meal prepping as it can be made ahead of time and stored in the fridge. Make a batch at the beginning of the week, and enjoy it as a dip, spread, or condiment with various meals. It’s a great way to add flavor to your weekly meal plan.

3 crostini topped with Greek spicy feta dip and slices of cucumber.

Substitutions and variations

Sweet red peppers: A variation of this dip recipe calls for sweet red peppers too. In Argolida (north-east side of Peloponnese) we call it “ktipiti” (it comes from the verb “ktipo” (χτυπώ) that means “beat” and it makes sense because we need to smash the ingredients to come together as a dip. In other parts of Greece, tyrokafteri and ktipiti are the same recipe with or without sweet red peppers.

This version is quite popular because the sweet red peppers tone down the spiciness of the chili pepper and the tanginess of feta cheese. So if you want to follow ktipiti recipe, add 2-3 roasted peppers (a good quality jarred roasted pepper is fine too) to the food processor along with the rest of the ingredients.

Cheese: If you can’t find real Greek feta cheese, I recommend skipping this recipe, and purchase Greek yogurt to make tzatziki instead. Or buy 2-3 eggplants and make this delicious eggplant dip.

Yogurt: Add more Greek strained yogurt for a lighter version. That is if feta cheese is too spicy and tangy for your liking,

Herbs: Add fresh herbs like parsley, or oregano for additional flavor.

How to make Greek tyrokafteri

Time needed: 10 minutes

It is an easy recipe that needs no cooking. Just blending… or even not blending at all…
Allow me to explain. There are two ways to make this amazing feta cheese dip: either blending all the ingredients for no more than 10 minutes in a food processor or using a fork to melt and incorporate the ingredients in a bowl.

The difference between the 2 methods is the texture of the dip. When you blend the ingredients in the food processor, you get a smooth, almost velvety dip. On the contrary, when you use the fork method, you get a chunkier texture, with chunks of feta cheese.
I will show you my family’s favorite way which is placed somewhere in the middle: I begin with blending and adding some feta chunks at the end.

Make the chili pepper paste
Add the chili pepper, garlic, olive oil, and white wine vinegar to the bowl of a large food processor with the speed on low. Blend until the mixture is smooth.
If you want, add 2-3 roasted sweet red peppers and blend.
Add the crumbled feta and the yogurt
Add gradually the crumbled feta cheese and the yogurt. If it is too thick to whizz, add more yogurt. Repeat until the mixture has got the consistency and the texture you like.
In the end, add crumbled feta and incorporate it with a spoon, if you want feta chunks in your tyrokafteri.
Freeze and serve
Transfer to a bowl and cover with plastic wrap or to an air-tight food container. Place in the fridge for at least 1 hour to set before serving.
Top it with red pepper flakes, sweet or smoked paprika, and olives (optional). See serving propositions below.

Expert tips

The basic ingredient: the most important tip is to purchase the best quality feta cheese. A barrel-aged (preferably) and spicy hard feta cheese will give extra tanginess. Heaven!
Greek strained yogurt: Choose a Greek strained yogurt. Again. Read the ingredients.
1 recipe – 2 ways: either you blend all the ingredients for no more than 10 minutes or you use a fork to melt and incorporate the ingredients in a bowl. The difference between the 2 methods is the consistency of the dip. If you blend the ingredients, you get a smooth, almost velvety dip. On the contrary, if you use the fork method, you get a chunkier texture, with nice chunks of feta cheese to bite.
Blending: For a smoother dip, blend longer, but if you prefer a chunkier texture, blend just enough to combine the ingredients. At the end, add some crumbled feta and incorporate it with a spoon.
Serving temperature: Let the dip sit at room temperature for about 1 hour before serving to allow the flavors to meld.

How to serve Greek spicy feta dip

Hard to find anything that doesn’t go with that feta cheese dip (except for fish). Perfect with fresh or roasted, caramelized veggies, all kinds of sandwiches, on the top of toasted homemade whole wheat bread, or pita bread, eggs, French fries, pasta, and grilled meat.

You may serve it from casual parties to formal dinners. It will juice up almost any meal. It could even work for breakfast for those who don’t mind to spice up their mornings.

A Mediterranean breakfast board with crostini, crostini topped with vegetables and an egg, prosciutto, red peppers, and olives.

What more could you possibly want from a dip?

My serving proposition: Spread tyrokafteri over bread or pita with exclusively Mediterranean ingredients which are as close to their natural form as possible. Whole wheat bread and or pita, olives, roasted peppers, cherry tomatoes or sun-dried tomatoes, radish, cucumber, and no processed delis like naturally cured prosciutto or jamon Serrano.

How to store and freeze

Store Tyrokafteri in an airtight container in the refrigerator for up to a week. For longer storage, freeze in a freezer-safe container for up to three months. To reheat, thaw in the fridge overnight and stir well before serving. Note that the texture may change slightly after freezing.

More Greek dip recipes

Unquestionably tzatziki is the king of the Greek Mediterranean dips! However, there are quite a few other Mediterranean dips that are equally tasteful, insanely delicious, and ridiculously easy to prepare.

Tzatziki: A refreshing yogurt and cucumber dip.

Melitzanosalata: A smoky eggplant dip.

Skordalia: This is a garlic mashed potato side dish. It doesn't belong 100% in the dip food category but, trust me, it can be the perfect dip for garlic lovers.

Fava: The versatility of split-pea puree allows us to enjoy it as dip/spread as well.

If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your tyrokafteri and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.

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