Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz (225 g) Greek feta, in brine, drained and crumbled
- 1/2 cup (120 g) full-fat Greek yogurt
- 1 large red bell pepper, roasted, peeled, seeded
- 1 fresh red chili (Fresno or red jalapeño), seeded to taste
- 1 small garlic clove (optional)
- 3 tbsp extra-virgin olive oil, plus more to garnish
- 1–1 1/2 tbsp red wine vinegar
- 1/4 tsp smoked paprika
- 1/4 tsp dried oregano
- Salt and freshly ground black pepper
- To serve: warm pita, crusty bread, raw veggies
Do This
- 1. Roast red bell pepper (and chili if you like) under a hot broiler at 450°F (230°C) for 8–10 minutes, turning, until charred. Steam in a covered bowl, then peel and deseed.
- 2. Crumble and pat dry the feta. Roughly chop the roasted bell pepper and chili.
- 3. In a food processor, add roasted bell pepper, chili, garlic, vinegar, smoked paprika, and oregano. Pulse to a rough paste.
- 4. Add feta and Greek yogurt. Process until mostly smooth and creamy with a bit of texture.
- 5. With the motor running, drizzle in 3 tbsp olive oil. Blend until fluffy; scrape down the bowl as needed.
- 6. Taste and adjust: more chili for heat, vinegar for tang, salt and pepper as needed.
- 7. Spoon into a shallow bowl, swirl the top, drizzle with olive oil, and garnish with chopped pepper, chili slices, and herbs. Serve with warm pita and vegetables.
Why You’ll Love This Recipe
- Fast and simple: a food-processor dip that comes together in under 30 minutes.
- Big flavor: salty feta, sweet roasted peppers, bright vinegar, and a gentle burn of chili.
- Perfect meze: ideal alongside olives, pita, grilled meats, or a glass of wine.
- Make-ahead friendly: actually tastes even better after a short chill in the fridge.
Grocery List
- Produce: 1 large red bell pepper, 1–2 fresh red chilies (Fresno or red jalapeño), 1 small garlic clove, optional fresh parsley or oregano for garnish, lemons (optional twist).
- Dairy: 8 oz (225 g) Greek feta cheese in brine, 1/2 cup (120 g) full-fat Greek yogurt.
- Pantry: Extra-virgin olive oil, red wine vinegar, smoked paprika, dried oregano, salt, black pepper, crushed red pepper flakes (optional), pita bread or crusty bread, and any raw vegetables you like for serving.
Full Ingredients
Tyrokafteri (Spicy Whipped Feta Spread)
- 8 oz (225 g) Greek feta cheese, preferably in brine, drained and crumbled
- 1/2 cup (120 g) full-fat Greek yogurt
- 1 large red bell pepper (about 6 oz / 170 g), roasted, peeled, and seeded
- 1 fresh red chili pepper (Fresno, red jalapeño, or similar), stemmed and seeded for mild heat; keep some seeds for extra heat
- 1 small garlic clove, roughly chopped (optional but delicious)
- 3 tbsp extra-virgin olive oil, plus more for drizzling on top
- 1–1 1/2 tbsp red wine vinegar, to taste (start with 1 tbsp, add more if you like it tangier)
- 1/4 tsp smoked paprika (or sweet paprika if you prefer a milder, less smoky flavor)
- 1/4 tsp dried oregano
- 1–2 tbsp cold water, only if needed to thin the spread slightly
- Fine sea salt, to taste (often little or none, because feta is salty)
- Freshly ground black pepper, to taste
To Garnish
- Extra-virgin olive oil, for drizzling
- Reserved chopped roasted red pepper, for color
- Thin slices of fresh chili, for extra heat
- Crushed red pepper flakes, to taste
- Fresh parsley or oregano leaves, finely chopped
To Serve
- Warm pita bread or pita chips
- Crusty country-style bread, sliced
- Cucumber sticks, carrot sticks, cherry tomatoes, or other crunchy vegetables
- Assorted olives (optional, for a full meze spread)
Step-by-Step Instructions
Step 1: Roast and Prep the Peppers
Place an oven rack about 6 inches (15 cm) below the broiler element and preheat the broiler to high, about 450°F (230°C). Line a baking sheet with foil for easier cleanup. Place the whole red bell pepper and, if you like, the fresh chili on the sheet.
Broil for 8–10 minutes, turning the peppers every 2–3 minutes, until the skins are blistered and charred on all sides. Transfer the hot peppers to a heatproof bowl, cover tightly with a plate or plastic wrap, and let them steam for 10 minutes. This loosens the skins.
Once cool enough to handle, peel off and discard the charred skins. Remove stems, seeds, and membranes. Pat the peppers dry with a paper towel to avoid adding extra liquid, then roughly chop. Set aside a tablespoon of the chopped bell pepper for garnish if you like.
Step 2: Prep the Feta and Aromatics
Drain the feta well and crumble it into small pieces with your fingers or a fork. If it is very wet, briefly pat it with a paper towel; too much moisture can make the spread runny. Measure out the Greek yogurt.
Roughly chop the garlic clove and, if not already done, the roasted chili. If you prefer a milder spread, remove all the chili seeds and ribs. For more heat, keep some seeds or add a pinch of crushed red pepper flakes later when tasting.
Step 3: Build the Flavor Base in the Food Processor
In a food processor bowl, combine the chopped roasted red bell pepper, roasted or fresh chili, garlic, 1 tbsp red wine vinegar, smoked paprika, and dried oregano. Pulse several times until you have a coarse, colorful paste. This step helps the peppers and spices blend evenly into the feta later.
Scrape down the sides of the bowl to make sure no large pieces of pepper or garlic are left behind.
Step 4: Whip in the Feta and Yogurt
Add the crumbled feta and the Greek yogurt to the food processor. Process in short bursts at first, then continue until the mixture becomes thick, creamy, and mostly smooth, with just a little texture from the feta.
With the motor running, slowly drizzle in 3 tbsp of extra-virgin olive oil through the feed tube. Blend until the spread looks fluffy and luxuriously smooth. Stop once or twice to scrape down the sides so everything is evenly combined.
If the mixture seems too thick for dipping, add 1–2 tbsp of cold water, 1 tsp at a time, pulsing briefly after each addition, just until you reach a scoopable, creamy consistency.
Step 5: Taste and Adjust the Seasoning
Turn off the processor and taste your tyrokafteri. Adjust to your preferences: add more red wine vinegar a teaspoon at a time for extra tang, more chili or a pinch of crushed red pepper flakes for additional heat, and a little more smoked paprika if you want deeper color and smokiness.
Season lightly with black pepper. Add salt very cautiously, if at all, since feta is naturally salty. Give the spread a final few pulses to incorporate any last additions.
Step 6: Chill, Garnish, and Serve
Transfer the whipped feta spread to a shallow serving bowl. Use the back of a spoon to swirl the surface attractively. Cover and refrigerate for at least 30 minutes if you have time; this allows the flavors to meld and the texture to firm slightly.
Just before serving, drizzle the top with a generous thread of extra-virgin olive oil. Garnish with the reserved chopped roasted red pepper, a few thin chili slices, a pinch of crushed red pepper flakes, and a scatter of chopped fresh parsley or oregano.
Serve your tyrokafteri at cool room temperature with warm pita bread, crusty bread, and plenty of crunchy vegetables. It is perfect as part of a Greek-style meze spread with olives, grilled meats, and other dips.
Pro Tips
- Use block feta in brine: It has better flavor and a creamier texture than pre-crumbled feta, which is often drier.
- Control the heat: Start with a mild amount of chili and add more after tasting. It is easier to add heat than to take it away.
- Do not over-thin: Add water only if absolutely needed. The spread should be thick enough to hold soft peaks, not run like a sauce.
- Let it rest: A short chill (30–60 minutes) deepens the flavors and improves the texture.
- Make it rustic or smooth: Pulse briefly for a chunkier, rustic dip, or blend longer for an ultra-silky, whipped texture.
Variations
- Lemon and herb tyrokafteri: Replace half the vinegar with fresh lemon juice and add 2 tbsp chopped fresh herbs (parsley, dill, or mint) at the end, pulsing briefly to incorporate.
- Extra-smoky version: Use a charcoal grill to roast the peppers for deeper smokiness, and increase the smoked paprika to 1/2 tsp. A small pinch of ground cumin also works well.
- Roasted garlic twist: Swap the raw garlic for 2–3 cloves of roasted garlic. It adds sweetness and depth without the sharp bite of raw garlic.
Storage & Make-Ahead
Store tyrokafteri in an airtight container in the refrigerator for up to 4 days. The flavors often improve on the second day as they meld. Before serving leftovers, give the spread a quick stir and let it sit at room temperature for 15–20 minutes so the texture softens and the flavors open up. If it seems too thick after chilling, loosen it with a teaspoon or two of olive oil and stir until creamy again. For food safety and best texture, avoid freezing; the dairy can separate and become grainy once thawed.
Nutrition (per serving)
Approximate values per serving (1/8 of the recipe, about 1/4 cup of spread, without bread or vegetables): about 140 calories; 12 g fat; 5 g protein; 2 g carbohydrates; 0 g fiber; 35 mg cholesterol; 380 mg sodium. These numbers are estimates and will vary based on the exact brands of feta, yogurt, and olive oil you use.
