This Spicy Feta Dip (aka Tirokafteri) is creamy, spicy, tangy and so tasty! Serve it as a dip with crackers or pita, as part of a mezze platter or with grilled chicken or meat as a sauce. You can roast the peppers yourself, or save time by using a jar of roasted bell peppers which takes the prep time on this recipe down to 5 minutes. This dip will last for up to 5 days in the fridge.
Prep Time5 minutesmins
Cook Time28 minutesmins
Total Time33 minutesmins
Course: Gluten Free, Grain Free
Servings: 6
Calories: 224kcal
Author: Every Last Bite
Ingredients
Roasted Bell Peppers
2red bell peppers* or 2 large roasted red peppers from a jar
(Skip this step if using jarred roasted red peppers) Preheat the oven to 450 degrees, place the bell peppers in a small baking dish and drizzle with olive oil. Bake in the oven for 30 minutes, flipping half way through cooking to ensure the bell peppers are evenly black and charred on both sides.Leave the bell peppers to cool slightly before peeling off the outer skin and removing the seeds.
Place the roasted bell peppers into a food processor (along with any excess oil from the baking dish) and all of the remaining ingredients and blend until smooth.