📍 Where this dish comes from: Mykonos · Mykonos windmills / Little Venice
Discover the history of this region →
Discover the history of this region →
Tirokafteri is what happens when creamy feta meets roasted red pepper and a generous hit of chili. The result is a fiery, tangy, completely addictive spread that begs to be scooped with cucumber slices, celery sticks, or — honestly — eaten directly from the bowl. Once you make it, every other party dip will feel underdressed.
What You’ll Need
Servings: 6 servings
Calories: 160kcal
Ingredients
- 8 oz feta cheese crumbled
- 4 oz cream cheese softened
- 2 roasted red peppers (jarred in brine drained well)
- 2 tbsp extra-virgin olive oil
- 1-2 tsp crushed red pepper flakes
- 1 tbsp fresh lemon juice
- 1 small garlic clove
Instructions
- Combine feta, cream cheese, roasted red peppers, olive oil, chili flakes, lemon juice, and garlic in a food processor.
- Blitz until smooth and creamy, scraping down the sides as needed — about 2 minutes.
- Taste and adjust heat with more chili, brightness with more lemon.
- Transfer to a serving bowl. Drizzle with olive oil and top with a pinch of chili flakes and fresh herbs.
- Serve immediately or refrigerate up to 5 days. Always serve at room temperature.
Nutrition
Serving: 1serving | Calories: 160kcal | Protein: 7g | Fat: 13g | Fiber: 0.5g
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Health Benefits
- Capsaicin in chili peppers is a proven metabolic booster that temporarily increases calorie burning and fat oxidation.
- Feta delivers probiotics and conjugated linoleic acid linked to improved body composition.
- Roasted peppers are loaded with vitamin C and beta-carotene.