Tirokafteri (Τυροκαυτερή) — Greek Spicy Whipped Feta Dip

• 200 gred bell pepper (1 large pepper, seeded)
• 30 mlextra virgin olive oil (for roasting and blending)
• 250 gfeta cheese (Greek feta in brine, drained)
• 60 gGreek yogurt (full-fat for best texture)
• 15 mllemon juice (freshly squeezed)
• 3 ggarlic (about 1 small clove, minced)
• 1 tspdried oregano
• 1.5 tspAleppo pepper (or mild chili flakes)
• 0.5 tsphot paprika (optional, for extra heat)
• 0.5 tspfine sea salt (adjust only if feta is mild)
• 0.25 tspblack pepper (freshly ground)

Instructions

1. 1

   Roast the red bell pepper to concentrate its sweetness and add a faint smokiness. Place the pepper on a tray, rub with 10 ml of the olive oil, and roast at 230°C/450°F for 10 minutes, turning once, until blistered in spots.

2. 2

   Steam and peel the pepper so the dip stays silky rather than papery. Transfer the hot pepper to a bowl, cover tightly for 5 minutes, then peel off the skin and discard the stem and seeds.

3. 3

   Make a smooth pepper paste to evenly flavor the feta. Blend the peeled pepper with the remaining 20 ml olive oil until mostly smooth, scraping down the sides once so no large chunks remain.

4. 4

   Whip the base until airy for the signature taverna-style texture. Add feta, Greek yogurt, lemon juice, garlic, oregano, Aleppo pepper, hot paprika (if using), salt, and black pepper to the blender or food processor and process for 45–60 seconds until fluffy.

5. 5

   Rest the dip briefly so the flavors round out and the heat blooms. Scrape into a bowl, cover, and chill for 20 minutes, then re-stir and serve with a small drizzle of olive oil if desired.