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Tirokafteri

Spicy Greek Feta Dip (Tirokafteri)

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

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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