Spicy cheese dip

Spicy cheese dip

By
From
The Islands of Greece
Serves
4-6
Photographer
Steven Joyce

I love the combination of salty-sharp cheese and chilli heat in this dip, tirokafteri. This is a great served with some crudites or warm flatbreads.

Ingredients

Quantity Ingredient
1 red pepper, roasted, seeded and skinned
or 60g cooked red pepper from a jar
100g feta
2 tablespoons greek yoghurt
1 teaspoon lemon juice, or to taste
pinch dried greek oregano, or to taste
pinch chilli flakes or chopped fresh red chilli, or to taste, plus more to serve
1 tablespoon extra-virgin olive oil
salt
very finely sliced onion, to serve (optional)
fresh oregano leaves, to serve (optional)

Method

  1. Blitz everything except the garnishes together in the food processor until you get a lovely salmon pink dip; it can be smooth or left a little chunky.
  2. Taste and add more lemon, Greek oregano, salt or chilli, until just right: it should be rich, creamy and spicy.
  3. If possible, make this in advance of serving and leave to let the flavours develop. Serve at room temperature, sprinkled with onion, fresh oregano leaves and chilli flakes, if you like.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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