Tirokafteri, is a spicy, creamy, tangy, and super bold mezze from northern Greece. This spicy feta dip takes only minutes to prepare and can also be used as a sauce for grilled chicken

INGREDIENTS

300g Feta Cheese & extra for garnish

1 x Fresh red Chilli pepper (keep seeds in for a spicier dip)

2 x Roasted red peppers in a jar

1 x Garlic Clove

2 x Tbsp. of Olive oil

1 x Tbsp. of Red wine vinegar

METHOD

Add the Feta to a Food Processor and pulse to break it down into fine or small pieces.

Add chilli, drained roasted red peppers, garlic clove, olive oil & red wine vinegar and run the food processor on high until dip is combined and smooth.

TIP: I don’t like mine to be too smooth so if you want a chunkier dip keep the processing quick.

Transfer to a low plate or bowl and add your garnishes, crumbled feta, slices of roasted red pepper, and a good drizzle of olive oil.

Serve with Pita, fresh or toasted.

TIP: If keeping in the fridge (can be kept for up to 3 days) make sure to bring it out an hour before serving as the feta in the fridge can make it cheese-like again and quite hard to spread.