Spicy Feta & Skyr Dip

Recipe By: Home Cooking Collective


Tirokafteri is a creamy, spicy feta dip hailing from Greece. Often, the dip features spicy peppers and vinegar or lemon juice for that ultimate combination of salty, tangy, and spicy. Inspired by the original, this version features pickled peppers, a common variation in many online recipes. Look for Greek sheep’s milk feta to yield the punchiest flavor. Feel free to omit the red fresno pepper for less heat. Use as much skyr as needed to achieve your desired consistency.

Fresno Pepper
6 ounces
Feta, in brine, drained, and crumbled
Small clove garlic
finely grated
1 tbsp
Pickled peppers, divided
2 tsp
Pickled pepper brine
1 cup
Icelandic Provisions Traditional Plain Skyr
1 tbsp
Olive oil, plus more for drizzling
Salt and pepper
to taste
Step 1:
Broil the fresno pepper: Position a rack in the top-third of the oven and set broiler to ‘HI’. Place fresno pepper on a foil-lined baking sheet and broil for 3 to 4 minutes until charred on top. Use tongs to carefully flip the pepper; continue broiling and rotating the pepper, checking every 2 to 3 minutes until charred throughout for about 8 to 10 minutes total. Remove from the oven and let cool until you can handle it. Peel the skin off the pepper and carefully remove the seeds with a spoon or pair of gloves. Roughly chop the pepper.
Step 2:
Make the dip: In a food processor, pulse feta, garlic, half of the pickled peppers, pickle brine, and chopped fresno pepper until it comes together into a relatively smooth paste (it will still have a little bit of texture from the feta). Add 3/4 cup of skyr and process until smooth. With the machine running, slowly drizzle in the olive oil.
Step 3:
Season the dip: Taste the dip, and add any salt and pepper as needed. If you find the dip on the saltier side, add in the remaining 1/2 cup of skyr.
Step 4:
Serve: Pour the dip into a serving bowl, then drizzle with olive oil. Top with the remaining portion of pickled peppers. Serve with warm pita.

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