Spicy Red Pepper Feta Dip is a tangy, creamy and packs a punch. This dip is the perfect appetizer or snack, especially since it is ready in under ten minutes.
One of the most satisfying aspects of living in the Chicagoland area is the fact that I can find just about any cuisine within a 20 mile radius from my home. You never know what you’ll stumble upon while out on an errand. Recently, we found Covo in Bolingbrook after an IKEA outdoor furniture shopping session. We were famished, mostly from getting lost in the labyrinth that is an IKEA, but we ended up ordering way too much. I splurged on a gluten-free pita and had to try all of their dips. Tirokafteri, something I had never heard of before this day, was among the trio that was delivered. One bite and I was hooked.
Best Tirokafteri Recipe – Low Carb, Keto, Gluten-free
So, spoiler alert, I’m not Greek. I’m always hesitant to try to recreate certain recipes that have become a cultural or family staple, especially when I don’t have the exposure of someone who has grown up with the recipe. My grandmother was not making this at family parties. Though, after trying this spicy Greek dip, I sure wish she would have been. All I know is that Tirokafteri delicious and I wanted more. One thing led to another and here we are.
To create my version of the classic Greek feta dip, I did some heavy reading and also some light pestering of my dear friend Margarita. If anyone could give me an idea on how to create this, it would be someone who celebrates Greek food on the regular. The resulting recipe you see below is her advice coupled with my exploration of a variety of recipes. Tirokafteri literally translates to “spicy cheese”, and that was exactly what I wanted. I used a thai chili since the red color pairs nicely with the roasted red pepper and chili flakes/oil. Feel free to adjust the heat to your liking, but my dip is a medium on my scale of spicy. The roasted red pepper does not appear in all recipes, but I like it for the color but also that underlying smokey flavor from the roasting. I also added fresh lemon juice for a bit more acidity. Feta cheese is tangy, but that hint of lemon compliments the other flavors and ingredients.
How to make Keto Spicy Red Pepper Cheese Dip
- Greek Feta
- Roasted red pepper
- Full-fat Greek yogurt
- Chili olive oil
- Thai chili
- Lemon juice
- Fresh oregano
- Crushed red pepper
A Few Tips & Tricks About the Feta Dip Recipe & Process
It’s all about the feta. I absolutely recommend imported Greek feta for this recipe. It’s easy for me to find living in the Chicagoland area, but you would be surprised at where you can find it. Check your locally owned grocery stores before you give-in and buy the locally produced commercial brands. Feta is in the name of the dip, don’t skimp; the better the quality of cheese, the better the resulting dip.
Roast your own peppers. This is super easy to do and the result is so much more satisfying. I crank up the broiler and blister the pepper on all sides, turning periodically. Make sure you do this on a foil lined baking tray otherwise you’ll be cleaning burnt pepper juices out of the bottom of your oven. You’ll want a black skin. I know that looks and sounds scary, but trust. Once the pepper is blackened on all sides, remove it from the oven, put it into a medium sized bowl and cover with cling wrap or a towel. Let it steam for a few minutes and cool down before peeling off the skin. This step makes skin removal much easier and will keep you from burning your hands. That’s a win-win.
Other Low Carb Appetizer inspiration
- Stilton Sausage Rolls
- Parmesan Bread Bites
- Cucumber Guacamole Bites
- Herb Goat Cheese Peppers
- Homemade Ranch Dip
Spicy, tangy, and irresistible, Spicy Red Pepper Feta Dip is the perfect snack or appetizer for your next group event.
- 8 ounces crumbled feta cheese, imported, Greek
- 1/2 roasted red pepper, make your own (see above) or jarred
- 2 tbsp Greek yogurt, full fat
- 1 clove garlic, pressed/finely minced
- 1 tbsp chili olive oil, see note
- 1 red thai chili, seeded and finely chopped
- 1 tsp lemon juice
- fresh oregano
- crushed red pepper
- Combine half of the feta and remaining ingredients in a food processor. Pulse a few times until blended/incorporated and pepper is chopped. I prefer a rough texture.
- In a medium mixing bowl, add remaining feta and mixture from the food processor. Stir to combine, using the back of a spoon to break up and incorporate the remaining feta.
- Transfer dip into a serving bowl. Garnish with additional feta, chili oil, crushed red pepper flakes and oregano. Serve immediately with vegetables, crackers, or pita. Refrigerate any left overs.
If you cannot find chili olive oil, substitute 1 tbsp of extra virgin olive oil and 1/4 tsp crushed red pepper flakes.
Amount Per Serving: Calories: 100Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 269mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 5g