For a spicy Greek dip that you won't soon forget, try this Tirokafteri recipe.
There is something special about having a dip on hand for those times when you just need a little nibble, or you suddenly have a hungry family to entertain. When the dip you produce is this tirokafteri, be prepared for some praise to come back your way because it is stunning.
I often serve this with slices of crusty bread for slathering, as a traditional dip with chopped vegetables and crackers, or sometimes I even spread it in a sandwich for an extra kick.
When sealed in an airtight container, tirokafteri will keep in the fridge for 7 to 10 days. Once your family knows about it, expiration dates won't be an issue however.
TIP: Red chili’s will produce a light red coloured dip, and yellow hot peppers will produce a white or pale yellow dip.
TIP: Adjust the level of spiciness by limiting or adding to the chili pepper amount listed in the ingredients. Typically between 1/2 a chili pepper and 2 chili peppers is used. The real heat in any chili pepper is the seeds, so make sure to remove them if you want a milder tirokafteri.
(Makes 16 servings | Serving size = 1/4 cup)
1 clove garlic
1/2 cup extra virgin olive oil
1 chili pepper (adjust spice level with more or less peppers)
1/2 teaspoon chili flakes
1, 1/2 cups light feta cheese
2 cups low-fat yogurt, strained
In a blender or small food processor add the garlic, olive oil, chili flakes and finely chopped chili pepper. Blend until all the ingredients are completely incorporated.
In a bowl, add the feta crumbled or coarsely chopped, strained yogurt and the chili-garlic mixture. Mix thoroughly.
Transfer cheese dip to a small bowl to serve.
Nutritional Information Per Serving:
total calories = 102 | total fat = 8.07g | saturated fat = 1.8g | cholesterol = 4.5mg | sodium = 398.34mg | carbohydrates = 3.14g | dietary fibre = 0.06g | sugars = 2.95g | protein = 4.42g