Tirokafteri (Spicy Whipped Feta and Peppers)
6 to 8 servings
A vibrant Greek dip of charred chile, whipped feta and cream cheese, roasted peppers and yogurt, finished with olive oil.
| prepIf using a gas burner, char the Fresno chile until blackened and blistered, turning occasionally; remove skin and seeds. (Alternatively, broil.) | ||
| 1 fresh red Fresno chile, charred | Blend cheeses, yogurt, honey, peppers, half chile & salt smooth | Transfer to bowl, garnish with peppers & oil |
| 55 g plain cream cheese, softened | ||
| 55 g creamy sheep's milk feta | ||
| 3 tablespoons full-fat Greek yogurt | ||
| 1 teaspoon honey | ||
| 75 g jarred roasted red peppers, drained well, plus more for garnish | ||
| Salt | ||
| 1 tablespoon lemon juice | Stir in lemon juice | |
| Extra-virgin olive oil, for drizzling | ||
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