There's something about feta cheese that perfectly pairs with spice. The creamy, salty, tangy aspects of feta are all perfect complements to a bit of heat. In this traditional Greek dish, feta is whipped into a spicy dip that's perfect as part of a meze spread, in a sandwich or wrap, or simply enjoyed on its own as a quick and easy snack with some crusty bread or pita.
Many thanks to Ashley from The Olive and the Sea for sharing her recipe for this knock-out delicious Tyrokafteri!
Recipe and photo by The Olive and the Sea
INGREDIENTS
2 whole red chilies
8 ounces (225g) feta cheese, crumbled
5 ounces (140g) Greek yogurt
1 tablespoon extra virgin olive oil
4 teaspoons white wine vinegar
METHOD
Preheat oven to 400 F (200 C). Bake chilies for 20 minutes, turning them after 10 minutes, until slightly charred on both sides.
Remove the chilies from the oven, wrap loosely in foil, and let cool for 15 minutes.
Meanwhile, stir together the feta, Greek yogurt, extra virgin olive oil, and white wine vinegar.
Once chilies are cool, peel off the skin and remove the seeds. (Wear gloves to protect your hands.) Crush or mince the flesh of the peeled and deseeded chilies.
Combine the chili paste with the feta mixture and stir well. Tip: To ensure that the dip has just the right amount of spiciness, you can gradually incorporate the chili paste, tasting along the way and adding more or less according to preference.