Roasted Red Pepper Feta Dip (Tirokafteri)

Roasted red pepper feta dip is a Greek dip also known as Tirokafteri. This dip is super cheesy, smoky, and slightly spicy, served with warm pitas for dipping.

Info and tips for roasted red pepper dip (Tirokafteri)

If you’re in a rush or maybe don’t have the energy to make your own roasted red peppers, that’s totally okay you can use store bought ones. Just add them to the food processor along with the other ingredients and blend away!

To make your own you start by cutting the red peppers in half and popping them onto a lined baking sheet. Broil these in the oven until they start to get bubbly and charred on top. This can take anywhere from 15-25 minutes depending on how close the rack is to the top. The important part is letting your red peppers steam after broiling. I like to do this by adding them to a bowl with a lid on top. If you try to peel them before they have finished steaming and cooling down it won’t peel very well.

You can adjust the spice level to your preference with this dip. I only add 1/2 a tsp of cayenne which is very mild in my opinion, so if you want more of a kick add a tsp instead..

Equipment

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This is the Kitchen Aid Food Processor I used to blend the dip. I like this one because it has two different modes- puree and chop.

I like to use these Pasta Bowls for basically everything. I served the dip up in one for this recipe because I find them so pretty!

Ingredients for roasted red pepper feta dip (Tirokafteri)

• 3 red peppers
• 3 garlic cloves
• 200g of feta
• 1/2 a lemon juiced
• 1/4 cup olive oil
• 1/2 tsp cayenne pepper
• salt and pepper (to taste)
• handful of fresh parsley (for topping)
• more crumbled feta (for topping)
• pinch red pepper flakes (for topping)
• 4-6 pitas

Instructions

1. If you are roasting your own red peppers set your oven to broil.
2. Cut the red peppers in half and add face down to a lined baking sheet. Place in the oven on the top rack for 15-25 minutes until the skins are charred and bubbly.
3. Remove red peppers from sheet pan and place in a bowl. Cover with a lid and let steam until they are cool to the touch. The skins should peel off easily. If the peppers haven’t are too hot and haven’t steamed enough, the skin will be difficult to peel.
4. Add roasted red peppers, feta, garlic, lemon juice, olive oil, cayenne pepper, and salt and pepper to a food processor. If you would like to save a bit of feta to crumble on top as I did here’s your reminder before you blend!
5. Blend until smooth and set aside.
6. Cut the pitas into triangles and add them to a baking sheet along with some olive oil and salt and pepper. Pop in the oven on broil for 3-5 minutes. The pitas will brown quickly so watch carefully.
7. Serve your dip in a pretty bowl along with fresh parsley, crumbled feta, drizzle of olive oil, and red pepper flakes on top if desired, along with your warm pitas and enjoy!

See below for a video tutorial!

If you like this dip recipe be sure to check out my Honey Butter Feta Rolls or my Air Fried Spicy Pickles for more yummy appetizers!

Print Recipe

Roasted Red Pepper Feta Dip (Tirokafteri)

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Appetizers – Greek

By Kenna's Cooks – Serves: 4

Prep Time: 20 minutes – Cooking Time: 20 minutes – Total Time: 40 minutes

This dip is super cheesy, smoky, and slightly spicy, served with warm pitas for dipping.

Ingredients

• 3 red peppers
• 3 garlic cloves
• 200g of feta
• 1/2 a lemon juiced
• 1/4 cup olive oil
• 1/2 tsp cayenne pepper
• salt and pepper (to taste)
• handful of fresh parsley (for topping)
• more crumbled feta (for topping)
• pinch red pepper flakes (for topping)
• 4-6 pitas

Instructions

1

If you are roasting your own red peppers set your oven to broil.

2

Cut the red peppers in half and add face down to a lined baking sheet. Place in the oven on the top rack for 15-25 minutes until the skins are charred and bubbly.

3

Remove red peppers from sheet pan and place in a bowl. Cover with a lid and let steam until they are cool to the touch. The skins should peel off easily. If the peppers haven't are too hot and haven't steamed enough, the skin will be difficult to peel.

4

Add roasted red peppers, feta, garlic, lemon juice, olive oil, cayenne pepper, and salt and pepper to a food processor. If you would like to save a bit of feta to crumble on top as I did here's your reminder before you blend!

5

Blend until smooth and set aside.

6

Cut the pitas into triangles and add them to a baking sheet along with some olive oil and salt and pepper. Pop in the oven on broil for 3-5 minutes. The pitas will brown quickly so watch carefully.

7

Serve your dip in a pretty bowl along with fresh parsley, crumbled feta, drizzle of olive oil, and red pepper flakes on top if desired, along with your warm pitas and enjoy!