As compared the boldness of the roasted red peppers in my Htipiti recipe or the tang of the lemon and pepperoncinis in the Kopanisti, I was expecting my last and final rendition, this very basic Tirokafteri below, to feel very bland. BOY WAS I WRONG!
Sometimes the most simple of combinations really come together for something greater than it’s parts, and that is exactly what you get here.
I had expected the serrano chili to make this dish really hot, but it’s actually just the right amount of heat, and even mild I would say! I had also played around with the idea of using heavy cream, but plain-ole milk is really quite perfect!
This dish is very simple to make, and there aren’t any unusual flavors that stand out which will makes it perfect for ANY gathering, (<— as some people can be very persnickety.)
Serve with sliced pita, olives, and fresh vegetables and you have a perfect Mezze platter!
Tirokafteri – Spicy Greek Feta Cheese Dip
By: semiserious chefs
- 6 oz feta cheese
- 3 T olive oil
- 3 T whole milk
- 1 T red wine vinegar
- 1 serrano chili; halved and seeded
- 1 large clove of garlic*
- 1 T chopped shallot
- 1/2 T dried oregano
- Add the olive oil, milk, chili, garlic, and shallot to a blender or food processor and puree.
- Add the feta cheese, vinegar, and oregano to this mixture and blend until smooth.
- Serve with slices or pita, olives, and fresh vegetables for a perfect mezze.
*Note: Fresh garlic intensifies as it rests. If you are planning to let this sit in the fridge overnight before you serve it might be worth halving the amount of garlic.