Tirofkateri Spicy Greek Cheese Dip Recipes

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SPICY GREEK FETA DIP (TIROKAFTERI)

This 5-minute spicy Greek feta dip (tirokafteri) is quick and easy to make and irresistibly delicious. Feel free to serve it with bread, veggies, or any other favorite dippers. You can refrigerate this in a sealed containter for up to 3 days.

Provided by chpmnk42

Categories     World Cuisine Recipes     European     Greek

Time 5m

Yield 9

Number Of Ingredients 7



Spicy Greek Feta Dip (Tirokafteri) image

Steps:

  • Combine feta cheese, red peppers, oil, vinegar, garlic, and pepper flakes in a food processor; puree until smooth.
  • Transfer to a serving bowl.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 2.9 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 5.3 g, Sodium 475.8 mg, Sugar 1.9 g

10 ounces crumbled feta cheese
2 medium roasted red peppers, drained and chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 small garlic, minced
¼ teaspoon crushed red pepper flakes, or more to taste
1 tablespoon Kalamata olives

TIROFKATERI (SPICY GREEK CHEESE DIP)

This is a wonderful dip/spread with pita bread or pita chips. I fell in love with it after having it at a Greek restaurant, and I've been experimenting with different ways to make it. This is by far my favorite.

Provided by ChefMom22

Categories     Spreads

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 6



Tirofkateri (Spicy Greek Cheese Dip) image

Steps:

  • Rinse peppers, seed and cut them in half lengthwise.
  • Boil the peppers for about 10-15 minutes or until the skin separates, remove from water and pull skin off (you should wear gloves for this).
  • Place peppers and remaining ingredients into a food processor and puree until smooth.
  • Serve at room temperature; or, if you prefer, chill for 1-2 hours before serving.

Nutrition Facts : Calories 277.6, Fat 26.3, SaturatedFat 10.5, Cholesterol 50.7, Sodium 636.6, Carbohydrate 2.8, Fiber 0.2, Sugar 2.5, Protein 8.2

6 serrano peppers
1 lb feta cheese, chopped
4 ounces anthotiro or 4 ounces ricotta cheese
2 -3 teaspoons Greek yogurt
3 teaspoons lemon juice (to taste)
4 ounces extra virgin olive oil

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