Tirokafteri: Spicy Whipped Feta Dip
This is a staple on any table meant for sharing. Keep it simple and focus on the quality of your feta, as it defines the entire profile of the dish.
Watch the moisture content
Use block feta stored in brine, not the pre-crumbled packages, which are often coated in anti-caking starches that ruin the emulsion.
- food processor
- rubber spatula
- chef's knife
What goes in.
- 8 ozblock feta cheese, drained
- 2long hot peppers or serranos, seeded and roughly chopped
- 1/4 cupextra virgin olive oil
- 1 tbspred wine vinegar
- 1/2 tspdried oregano
Gradual Oil Addition
Drizzle the olive oil in slowly while the processor is running. This binds the cheese crumbles into a cohesive, spreadable paste rather than a separated mess.
The method.
Prep the base
Break the block of feta into large chunks with your hands and place them into the food processor bowl.
Process the peppers
Add the chopped hot peppers and the red wine vinegar. Pulse 5 or 6 times until the peppers are finely minced and incorporated into the cheese.
Emulsify
With the motor running on low, pour the olive oil through the feed tube in a steady, thin stream until the mixture is uniform and smooth.
Finish
Transfer to a bowl and use a spatula to fold in the dried oregano. Let it sit for 10 minutes at room temperature before serving to allow the heat of the peppers to permeate the cheese.
Other turns to take.
Roasted Pepper
Roast the peppers over an open flame until the skins blister, then peel them before adding to the processor for a deeper, smoke-forward flavor.
Greek Yogurt Base
Substitute two tablespoons of the feta with thick Greek yogurt if you prefer a lighter, more spreadable consistency.
When it doesn't go to plan.
Taste your feta before adding salt; some varieties are significantly saltier than others.
If the dip is too thick, add a teaspoon of water or additional olive oil until you reach the desired consistency.
Store in a sealed glass container for up to three days; the heat of the peppers will increase the longer it sits.
The ones that keep coming up.
Can I use low-fat feta?
Avoid it. Low-fat feta lacks the necessary milk fats to emulsify properly, which will leave you with a grainy, separated dip.
What is the best way to serve this?
Serve with warm pita bread or raw vegetables like cucumber rounds and radish slices.
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