Tirokafteri is the classic Greek title of this bright zesty dip made with briny feta, roasted red peppers, spicy chili flakes, and a splash of olive oil. This dip gets blended to a creamy perfection with a bold feta flavor and an optional fiery kick. Pair this dip with warm pita, toasted crostini, or even serve with grilled lamb. If this is your first time diving into a feta dip then it won’t be your last. Be sure to bust out the good food processor for this one or leave it chunky if that’s your preference.

Greek dips are all about simplicity, and with simplicity comes with using good ingredients. This dip is not cooked, just mixed. Using good feta cheese is crucial. It’s the star of the show. My favorite brands are usually what’s on sale, but I also am a big fan of “Murray’s barrel-aged feta”. It has a certain saltiness that I crave and a funk to it that the “President” brand just doesn’t get right. You pick your favorite.

The next major ingredient in this recipe is roasted red pepper. I know what you’re thinking. The jarred stuff is fine and I SO BADLY want to agree with you, but I think home roasting your pepper is the way to go. Put the oven on broil, cut your pepper in half and just let the broiler do the work. It gives so much more texture and charry flavor to your dip. It’s probably cheaper too!

Blend your dip together with your remaining ingredients until this gorgeous orange dip takes shape. I prefer the best of both worlds when it comes to texture with this dip. I like the creamy taste with bites of ingredients I can scoop. The big feta chunks are my favorite.

Chill your dip overnight in the fridge to let the flavors get to know each other or serve right away. This dip is a great last-minute throw together situation when having unexpected guests and of course you can use the store-bought peppers that have been chilling in your fridge. Serve with something crunchy and your dip is ready!