Tirokafteri (Greek spicy feta dip)
Creamy, salty feta blended with roast red pepper and fresh chilli. A fast meze dip for warm pitta, raw veg and grilled meat.
- Time10 min
- LevelEasy
- Costabout £0.58 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 179kcal
- 3gcarbs
- 2.2gof which sugars
- 14.5gfat
- 7.7gsaturates
- 9gprotein
- 0.6gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Crumble the feta into a food processor. Add the yoghurt, drained red pepper, chilli and lemon juice.
- 2
Blend for 30 to 60 seconds, scraping down the sides, until creamy but still with a few tiny flecks of pepper.
- 3
With the machine running, pour in the olive oil. Taste. Feta is salty, so it should not need extra salt.
- 4
Spoon into a bowl, swirl the top and add a little more oil and the oregano.
- 5
Chill for 20 minutes if you have time, as the heat from the chilli builds. Serve with warm pitta, cucumber sticks and cherry tomatoes. Keeps 4 days in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.


