Tyrokafteri Greek Hot Pepper Cheese Dip
Turn up the heat with Tyrokafteri, a bold and flavorful Greek hot pepper cheese dip that's the perfect fusion of creamy and spicy! This irresistible meze combines tangy feta cheese and velvety Greek yogurt, balanced with the smoky kick of sautéed red chili peppers and fragrant garlic. Enhanced by a drizzle of extra virgin olive oil and a splash of white wine vinegar, this dip is blended to silky perfection in just 10 minutes, making it an effortless crowd-pleaser. Customize the spice level to your preference, and finish with a sprinkle of smoked paprika for an extra layer of depth. Ideal as a vibrant appetizer or a savory spread, serve Tyrokafteri with warm pita bread, crisp veggies, or crackers for a taste of authentic Greek cuisine.
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Recipe Information
Ingredients
- 200 grams Feta cheese
- 100 grams Greek yogurt
- 1 large Red chili pepper
- 1 medium Garlic clove
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon White wine vinegar
- 0.5 teaspoons Smoked paprika (optional)
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
1. Prepare the chili pepper by removing its stem and seeds for a milder heat, or leave the seeds for more spiciness. Dice the chili pepper into small pieces.
2. Mince the garlic clove finely or crush it into a paste using a garlic press.
3. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced chili pepper and garlic, sautéing for 2-3 minutes until aromatic but not burnt. Set aside to cool slightly.
4. In a food processor, crumble the feta cheese into smaller chunks. Add the Greek yogurt, sautéed chili and garlic mixture, remaining olive oil, and white wine vinegar.
5. Blend the mixture until smooth and creamy. If the dip is too thick, add a teaspoon of water at a time until you achieve your desired consistency.
6. Taste the dip and adjust seasoning by adding the salt, ground black pepper, and smoked paprika (if using). Blend again briefly to incorporate the seasonings.
7. Transfer the Tyrokafteri to a serving dish and drizzle with a little extra olive oil for garnish. You can also sprinkle additional paprika or chopped chili pepper for presentation.
8. Serve immediately with warm pita bread, raw vegetables, or crackers. You can also store the dip in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 464 mg | 20% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 190 mg | 15% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
