This spicy Greek feta dip recipe (also known as ktipiti in other parts of Greece) is a classic dish that every Greek grandmother makes. In Crete, we use a lot of spreads. This is a special one because it is very easy to make yourself and you can make it as spicy as you like by using more or fewer hot peppers. When we make homemade bread or pita bread in the village, we put spreads, such as tirokafteri, on top while the bread is still hot. It’s so tasty!

Fortunately, this is a very easy traditional tirokafteri recipe to make. The first step is to roast both the hot and sweet peppers to enhance their flavors. Then we gather the remaining ingredients (feta, vinegar, olive oil, and yogurt) and blend them all together in a food processor. This makes this into a spicy whipped feta cheese dip that’s salty, tangy, smooth, and creamy thanks to the addition of Greek yogurt. One bite and you’ll be coming back for more!

Spicy Greek Feta Dip (Tirokafteri) article

Do as the Greeks do and serve this tirokafteri dip recipe as an appetizer at your next party with some freshly toasted bread.


  • Add a pinch of cayenne pepper to the food processor before blending to up the heat, give the dip a reddish color, and hopefully warn people of its spicy contents!
  • If you want to save time, you can substitute the chili peppers for crushed red pepper flakes and use store-bought roasted red peppers instead. Just add a pinch of flakes at a time until it reaches the right spice level for you.
  • For extra flavor, add a minced garlic clove to the food processor as well.
  • You can use a blender instead of a food processor if that’s all you’ve got.
  • Another quick substitution is using white wine vinegar or fresh lemon juice instead of red wine vinegar.


What is tirokafteri made of?

Tirokafteri is a spicy Greek feta cheese dip recipe typically made with feta cheese, hot peppers, roasted bell peppers, olive oil, lemon juice, garlic, yogurt, and oregano.

How do you store tirokafteri?

Store leftover feta dip in an airtight container in the fridge for up to four days.

How do you serve tirokafteri?

There are many ways to serve this spicy feta dip:

  • It’s usually served as part of a mezze platter with other Greek favorites, like tzatziki, hummus, and Greek meatballs
  • Serve it on its own with crusty bread, warm pita bread, crackers, or vegetable sticks for dipping. 
  • Enjoy it as a tirokafteri sauce rather than a dip on grilled meats, like roast chicken, lamb chops, or steak.
  • Serve it with a garnish, like extra crumbled feta, extra crushed red pepper flakes, a sprinkle of dried oregano, or chopped Kalamata olives.

Spicy Greek Feta Dip (Tirokafteri)

5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dips
Cuisine Greek
Servings 20
Calories 96 kcal


  • 6 sweet red bell peppers
  • 2 hot red chili peppers
  • 1 pound feta cheese
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 cups Greek (strained) yogurt


  • Preheat the oven to 400 degrees F. Wear gloves when you are handling hot peppers. Arrange the long peppers and chili peppers on a baking sheet until the skin is dark and blistering, about 25 minutes. If you don’t bake them long enough, the skins will be difficult to remove.
  • Using your hands, rub the skins to remove them. Then cut the peppers in half lengthwise and remove the seeds and the stem. Blot the peppers dry with a towel.
  • Transfer the peppers to a food processor. Add the feta, vinegar, olive oil, and yogurt. Pulse the processor until the mixture is smooth.
  • The Greek cheese dip can be refrigerated and covered in an airtight container for 3 to 4 days.


Calories: 96kcalCarbohydrates: 4gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 21mgSodium: 268mgPotassium: 133mgFiber: 1gSugar: 2gVitamin A: 1257IUVitamin C: 52mgCalcium: 137mgIron: 0.4mg
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About the Author: Koula Barydakis
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.
Mediterranean Living

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