Tirokafteri

 

There are many versions of this dip, and many different names. Some include roasted red peppers and is often called Htipiti (which is my preference) but essentially it's a spicy whipped feta dip that is just incredible. 

Ingredients

250g feta cheese
100g Greek yogurt 
2 roasted red peppers (if making Htipiti)
1 red chilli 
1 garlic clove
2 tbsp olive oil
1 tbsp lemon juice, (or red wine vinegar)

for topping
pinch of chilli flakes
pinch of dried oregano

Method

Place the two red peppers whole under the grill and char the skin until black. Rotate so that all sides have been charred. Remove from the grill and wrap in clingfilm to hold in moisture which will help with peeling off the skin once cool enough to handle. Remove the skin, and deseed the pepper.  

Bring the feta to room temperature. 

Crumble the cheese into a food processor bowl, red chilli (including seeds), garlic clove, Greek yogurt, lemon juice and olive oil.  (Also add the roasted red peppers if you're make Htipiti.)

Blitz into a smooth dip. Taste and add some chilli flakes if prefer more chilli warmth.

Serve with a sprinkle of dried oregano and some more chilli flakes. And some finely crumbled feta if you have some left.