One of my favorite Greek spreads/dips is a spicy combination of Feta and peppers whipped to heavenly smoothness and served with slices of crusty bread or toasted pita triangles. Known as tyrokafteri, this dip comes in many forms as some prepare it with spicy green peppers, others with red; some with yogurt, others without; and still some with additional cheeses, while others with just quality Feta. One thing is for sure though: as this dip’s name aptly implies (tyri = cheese, kafteri = hot), it is meant to be a fiery flavorful Feta (nice alliteration, right?!) spread … and I do mean fiery!
My version features Feta, a bit of Greek yogurt, olive oil, paprika, crushed red pepper flakes, a dash of cayenne pepper, a splash of cider vinegar and some finely chopped peperoncini. It’s a flavorful spread and can easily be made a day or two ahead. Serve as an appetizer spread along with some bread and plump olives or spread it on a sandwich … it is that good. Kali Orexi!
Tyrokafteri — Τυροκαυτερή
1 1/4 cups crumbled Feta
1/2 cup Greek yogurt
1/4 cup olive oil
Hefty pinch of crushed red pepper flakes
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 tablespoon cider vinegar
2 peperoncini, finely chopped
Add the Feta, yogurt, paprika, cayenne pepper, red pepper flakes, cider vinegar and the chopped peperoncini to the bowl of a food processor and pulse until fairly smooth. Slowly add the olive oil in a stream and pulse until you reach desired consistency (you may not need all the oil). Adjust seasonings as necessary (it should be spicy). Refrigerate at least one hour and then serve with your choice of crusty bread, pita triangles or crackers.
**Add more or less yogurt and/or olive oil to achieve your desired consistency.