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Spicy feta cheese dip with red horn peppers (Tirokafteri)
A traditional feta cheese dip with limitless possibilities! Dip some pita bread, tortilla chips and veggies. It's delicious!
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Ingredients
- 3 cups (about 350 grams) feta cheese, crumbled
- 1 red horn pepper, diced (about 80 grams)
- 1/2 cup (about 120 grams) greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon sweet red pepper flakes (bukovo)
- Some drops of tabasco sauce, or use according to your taste
- Freshly grated pepper to taste
Instructions
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Mash feta cheese with a fork (this step will help it to blend better in the food processor).
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Add all of the ingredients in a food processor and process until almost smooth. There will be some lumps of cheese and pepper left, but that’s normal. You may need to stop the processor and scrape the sides with a spatula a few times.
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Transfer into an airtight container and keep in the fridge for 4-5 days.
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Eat it with everything!
Recipe Notes
Some types of feta cheese have more moisture than others, meaning that you may have to adjust the quantity of the greek yogurt by a tablespoon or two to get the right consistency. In Greece, this dip usually has the consistency of humus, but you can make it a little bit thinner, according to your taste. Keep in mind that after refrigeration it will firm up a little.