Roasted red peppers, pepperoncini, feta, and ricotta cheese are combined to create the hot Greek feta dip known as tyrokafteri.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 1 cup crumbled feta cheese
- ½ cup chopped roasted red peppers
- 4 pepperoncini peppers, drained and stemmed
- 1 teaspoon cayenne pepper, or more to taste
- 1 cup ricotta cheese
- 1 teaspoon lemon juice
Instructions
- Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
- Purée red peppers, pepperoncini, and cayenne pepper in the food processor until smooth. Add pepper purée to feta.
- Add ricotta cheese and lemon juice to feta-pepper purée mixture; mix until dip is uniform in texture and color. Transfer to a sealed container and refrigerate for at least 2 hours or overnight before serving.
- This is a good recipe for experimenting. Some similar recipes use Greek yogurt instead of ricotta. You can substitute a couple of jalapeño peppers and a bit of garlic for the pepperoncini if desired. The roasted red bell peppers give this dip its color, but you can substitute for them as well.
Nutrition Facts
| Calories | 91 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 696 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
definitely making this again! the original recipe doesn’t give a ton of heat – i added just the seeds 2 two more pepperoncini peppers and at least doubled the cayenne. i also included about 1.5tsp of red pepper flakes. adding more lemon definitely helped give it some zip
Very delicious. I fell in love with this at Petra Greek in Sacramento and was very happy to find this recipe!!
Yum!