Tirokafteri (Greek Spicy Feta Dip)

Looking for a fast, easy, bold-flavored dip that brings the heat? Tirokafteri is a Greek-style spicy feta dip you will love. It's creamy, tangy, and just fiery enough to keep you coming back for "one more bite." You can blend this up in minutes with feta, a little Greek yogurt, hot peppers of choice, olive oil, and red wine vinegar for a dip everyone will reach for.

Patty and I first fell in love with a dip like this years ago in Plaka (Athens) during a Mediterranean trip. It was served with warm bread and plenty of olive oil, and I’ve been craving that flavor ever since. This is it.

You’ll see the names tirokafteri and htipiti/ktipiti used interchangeably, especially online and even in parts of Greece, because the recipes overlap a lot from region to region.

Tirokafteri vs Htipiti

In general, tirokafteri is the “spicy cheese” dip (feta-forward with hot peppers and sometimes roasted red peppers), while htipiti is the whipped feta dip that usually includes roasted red peppers for sweetness and color. Some versions blend the two. I’m keeping them distinct here, but giving you the option to add red peppers if you'd like.

Want the roasted red pepper version? See my Htipiti Recipe (Roasted Red Pepper Whipped Feta Dip).

Ingredients Needed

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Feta Cheese. Traditionally sheep’s milk feta, but any feta works. I recommend buying a block and crumbling it yourself for the best flavor and creamiest texture.
• Greek Yogurt. For a creamy, smooth feta dip. Use more for a lighter, creamier dip, or less for a thicker, feta-forward dip.
• Hot Green Peppers. Jalapeño is milder, serrano is hotter. Use can use other hot chilies to your preference, green or red. For less heat, core and seed the peppers (most heat lives in the ribs and innards).
• Garlic. Just a little goes a long way. Start small if you’re sensitive to the raw garlic bite. I love LOTS of garlic, but sometimes it's a bit much for Patty.
• Extra-Virgin Olive Oil. Use a good one since you’ll really taste it.
• Red Wine Vinegar (or Lemon Juice). I see more recipes using vinegar, but I've made this several times with lemon and it's a bit brighter to me. Either works.
• Dried Oregano. Classic Greek flavor.
• Crushed Red Pepper Flakes (optional). Add for a bit more heat without needing to add more green chili.
• Black Pepper. To taste.
• Optional (common variation): Roasted red peppers - Many recipes blend them in. They add color and a bit of sweetness to the dip. If you want that style, add a few spoonfuls (drained and patted dry). I've kept them out for this recipe.

How to Make Tirokafteri (Greek Spicy Feta Dip)

• Prep the peppers. Choose your heat level - milder jalapeño, spicy serrano, or hotter. Core and seed the chilies to reduce the heat if desired (most of the burn lives in the ribs and innards). Skip for coring for more fire.
• To a blender or food processor, add crumbled feta, Greek yogurt, hot green peppers, garlic, olive oil, red wine vinegar (or lemon juice), oregano, black pepper, and optional roasted red pepper.
• Blend it up. Pulse a few times to break everything down, then process until mostly smooth and creamy. Don’t over-blend or it can turn grainy. Once it’s silky smooth enough, stop.
• Taste and adjust. You can add more hot chili or chili flakes for extra heat, a spoonful of yogurt or extra olive oil for creaminess, or an extra splash of vinegar or lemon juice for acidity/tanginess.
• Serve it up! Spoon the feta dip into a bowl. Swirl the top with a spoon for presentation, then finish with a drizzle of olive oil (and a pinch of oregano or chili flake).

Serving Ideas

Let your feta dip rest at room temperature 10-15 minutes. It will soften up and meld the flavors a bit. Then, serve it up! Here are some great ways to serve up this amazing dip.

• Pita or Bread. Warmed pita wedges are nice and pretty much my go-to, though we do love crunchy pita chips, crostinis, or sliced toasted baguettes. Yum!
• Veggie Dip. This dip rocks with cucumber, carrots, celery, sweet peppers, or cherry tomatoes.
• Sandwiches/Wraps. This is so good on pitas, chicken wraps, or my easy chicken shawarma recipe.
• Grilled Meats. Spread it on grilled chicken, lamb chops, pork, or grilled kofta kebabs for saucy feta flavor.

Patty and I love to make it a meal by smearing a couple tablespoons over a thick slice of toasted crusty bread, topping it with marinated thinly sliced heirloom tomatoes, then drizzling on good quality olive oil with a sprinkle of chili flake. I need to take a photo of this next time I make it!

Storage & Make Ahead

Store spicy feta dip in an airtight container in the refrigerator for up to 5-7 days. The olive oil may separate a bit as it sits. Just give it a quick stir.

Make Ahead. You can make this dip 1-2 days ahead. The flavors actually meld and get better as it sits. It's great for prepping early. When you're ready to serve, spoon into a bowl, garnish, and serve.

Can you freeze it? I don’t recommend this dip. Feta and oil-based dips can separate and turn grainy after thawing.

Want More Dip Recipes?

• This Creamy White Bean Dip Recipe is easy to make and made with harissa.
• My Muhammara Recipe is made with roasted red peppers and walnuts.
• My Rotel Dip Recipe is spicy in the right way, and super popular.
• See all of my Spicy Dip Recipes

FAQs

Can I make tirokafteri without Greek yogurt?

Yes. Skip it for a thicker dip, or add and extra drizzle or 2 of olive oil to smooth it out and make it more creamy.

What’s the best feta to use?

A block of feta in brine (sheep’s milk or sheep/goat blend) blends smoother than crumbled, which can be dry and a bit flat. It tastes better, too.

My dip is too spicy. How do I fix it?

Blend in more feta and/or yogurt to dilute the heat. You can also add a small splash more olive oil to soften the burn, but more yogurt is the best choice.

My dip is too thick. How do I thin it?

Stir in a drizzle of olive oil or a spoonful more yogurt. Repeat if needed. A tiny splash of vinegar/lemon works too, but go slow.

Why is my tirokafteri runny?

Usually it’s extra moisture from the feta (I've found that some brands are wetter) or from the peppers. To thicken, blend or stir in more feta, or chill it in the refrigerator for 30-60 minutes to firm up.