This authentic Greek Feta Cheese Dip (Tirokafteri) brings Mediterranean flavor to your table in just 10 minutes.
A creamy, tangy spread that perfectly balances the rich saltiness of feta with bright, zesty notes.
Whether you’re hosting a gathering or craving a quick appetizer, this traditional dip pairs beautifully with warm pita, crisp vegetables, or as a versatile spread. It’s a crowd-pleasing recipe that captures the essence of Greek cuisine in every bite.
Ingredients for Greek Feta Cheese Dip
- Feta Cheese: 300g fresh feta, preferably Greek variety for authentic taste
- Olive Oil: 2 tablespoons, extra virgin recommended for best flavor
- Red Wine Vinegar: 2 tablespoons, adds tanginess
- Full Fat Milk: 150ml, creates creamy consistency
- Red Chillies: 2 pieces, adjust quantity for desired heat level
Instructions for Perfect Tirokafteri
- Pepper Preparation: Remove stems and seeds from chillies, finely chop them (Pro tip: Try roasting peppers first for enhanced flavor)
- Cheese Processing: Cut feta into cubes, place in bowl with chopped peppers
- Blending Base: Combine ingredients in blender or food processor, mix at medium speed while adding vinegar and olive oil
- Creating Consistency: Gradually add milk while blending until achieving silky smooth texture
- Adjusting Flavor: Optional: Add cayenne pepper for extra heat or yogurt for creamier texture
- Final Touches: Transfer to serving bowl, garnish with chopped chillies and olives
- Storage: Keep refrigerated in covered container for up to 4-5 days
Prep Tips & Techniques
Want to add extra flavor to your tirokafteri? Try roasting your red pepper first! Just pop it in the oven or give it a quick fry in a pan – this simple step brings out amazing sweet and smoky notes.
For the smoothest dip possible, let your feta come to room temperature before blending, and add the milk bit by bit while mixing. This helps everything blend into that perfect, creamy texture we love!
Make It Your Own
This Greek dip is super flexible! Like it spicier? Add more chili peppers – the milk helps balance the heat, so don’t be shy.
For a milder version, skip the chilies altogether. Want it extra creamy? Mix in a few spoonfuls of Greek yogurt. You can also play with different vinegars – white wine vinegar works great too!
Serving Ideas
Tirokafteri is perfect for your next get-together! Serve it with warm pita bread, crispy vegetables, or crackers.
It’s amazing as part of a mezze platter alongside olives and cucumber slices. Try spreading it on sandwiches or using it as a dip for grilled vegetables.
Don’t forget those pretty garnishes – a sprinkle of chopped chilies and a few olives on top make it look as good as it tastes!
Storage & Make-Ahead Tips
Made too much? No problem! Your feta dip will stay fresh in the fridge for 4-5 days. Keep it in an airtight container and give it a good stir before serving.
If it thickens up in the fridge, let it sit at room temperature for 15 minutes and mix in a tiny splash of milk to bring back that perfect consistency.
Feta Cheese Dip (Tirokafteri)
Equipment
- Blender or Food Processor
Ingredients
Main Ingredients
- 300 g feta cheese (3.5 ounces)
- 2 tbsp olive oil
- 2 tbsp red vine vinegar
- 150 ml full fat milk
- 2 red chillies (or more according to preference)
Instructions
- To prepare this amazing feta cheese dip (tyrokafterh), remove the stem and seeds from the pepper, and chop it finely. (If you have some extra time, roast or slightly fry the pepper before chopping)
- Cut the feta cheese into cubes and place in a bowl, add the chopped pepper and begin mixing in a blender or stand mixer (food processor). Gradually add the vinegar and olive oil, whilst mixing at medium speed.
- Pour in the milk until the feta cheese dip has a silky smooth, creamy consistency. Pour in a little at a time and mix until the cheese dip is smooth.
- If you prefer the dip to be a bit more spicy you can add a couple of teaspoons of cayenne pepper to taste. The milk and cheese require quite a lot of chillies to turn spicy as the milk neutralises the spiciness in the chillies so don’t be afraid to add more if you want to.
- Alternatively if you prefer your dip to be creamy and mild don’t add any chillies. If you want the sauce to be even creamier try adding a few tablespoons of yoghurt. This will make it even smoother than the milk!
- Pour the feta cheese dip (tyrokafteri) in a medium bowl and garnish with some chopped chillies and a couple of olives.
- Store the feta cheese dip covered in the fridge for up to 4-5 days.