Spicy Greek Feta Dip (Tirakofteri)
This creamy, cool dip is a bit spicy, smooth and is absolutely wonderful served with crunchy veggie sticks or sliced pita. It makes a refreshing appetizer for your next get-together and it's also great as a burger topping. This recipe makes 2 servings but can easily be doubled (or tripled!)
prep time
5 minutes
cook time
10 minutes
Ingredients
For the roasted onion and olive topping:
1 small red onion, ends removed and cut into 8 wedges
1/2 cup pitted kalamata olives
1 tablespoon olive oil
For the dip:
8 ounces Greek feta cheese
4 tablespoons olive oil
4 tablespoons red wine vinegar
1 cup full fat milk
1 red chili pepper, minced
1 clove garlic, minced
1 small red onion, ends removed and cut into 8 wedges
1/2 cup pitted kalamata olives
1 tablespoon olive oil
For the dip:
8 ounces Greek feta cheese
4 tablespoons olive oil
4 tablespoons red wine vinegar
1 cup full fat milk
1 red chili pepper, minced
1 clove garlic, minced
Directions
Make the topping: Preheat your oven to 400 F. Toss onions and olives with oil on a small baking sheet. Roast for 5-7 minutes, until the onions just begin to soften. Remove from heat and set aside to cool.
To make the dip, add all dip ingredients to food processor and pulse until smooth. Spoon into a serving dish. Top with onions and olives and drizzle with additional olive oil, if desired. Serve immediately.
To make the dip, add all dip ingredients to food processor and pulse until smooth. Spoon into a serving dish. Top with onions and olives and drizzle with additional olive oil, if desired. Serve immediately.
Looking for inspiration? Try these recipes:
Shepherd’s Pie
Roasted Chicken with Herbs and Cranberries
Summer Veggie and Avocado Salad
