Snacks & dips 🇬🇷 Greek 10 min meal

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.

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  • 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.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

Method

  1. 1

    Crumble the feta into a food processor. Add the yoghurt, drained red pepper, chilli and lemon juice.

  2. 2

    Blend for 30 to 60 seconds, scraping down the sides, until creamy but still with a few tiny flecks of pepper.

  3. 3

    With the machine running, pour in the olive oil. Taste. Feta is salty, so it should not need extra salt.

  4. 4

    Spoon into a bowl, swirl the top and add a little more oil and the oregano.

  5. 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.

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