Tirokafteri Spicy Feta Roasted Pepper and Chilli Dip
The combination of roasted peppers and feta is always a win. Now add this to a very quick and easy dip, served with pita or crudités, and you have a new favourite in your midst. As you can see, it disappeared from my lunch table quicker than I could take a photo of the full bowl!
This dip could not be easier to make. It uses four shop-bought ingredients and a blender, or the peppers can be hand-chopped in minutes and mixed with a fork. That’s it—it sounds easy, and it is that easy.
I have used roasted and grilled jarred peppers, and the dip is equally delicious with either.
It is a chilli dip, but if you have friends or family who don’t enjoy spicy food, add only a small amount of chilli start with a 1/4 teaspoon. If you have chilli lovers, increase the level to 1 teaspoon—but always use less than you think you’ll need and taste as you go. I like to taste it with a little bread to get the balance just right.
- 200g block of feta cheese
- 250g grilled or roasted peppers, drained (finely chopped if mixing by hand)
- 2 Tablespoons olive oil
- ¼ teaspoon-1 teaspoon red chilli flakes or to taste
- Add the feta, roasted or grilled peppers, chilli and olive oil to a bowl.
- Mix by hand, using a fork to stir and mash, or blend with a stick blender, until you have a smooth, creamy dip.
- Taste and adjust the heat carefully add ¼ teaspoon at a time until you get the heat level just right.
- Enjoy with breads, crudités or as part of a meze menu.
This dip serves 8 as a dip, or 12 as part of a meze, with everyone adding a little to their plates.
This is such a quick and simple store-cupboard dip that everyone will enjoy it.
