Tirokafteri (Spicy Greek Feta Dip)

Method3 steps · about 10 min

1. 1

   Step 1: In a food processor with the blade attachment, pulse the10ounces feta, chosen chili, two already-roasted peppers (or the drained12ounce jar), garlic (1 small) and red wine vinegar (1 tbsp) until broken down. Run at low speed and drizzle in about2tablespoons olive oil until smooth; the article suggests starting with1tablespoon and adding the second if needed. Do not add the feta brine or pepper packing liquid.

   Uses 10 oz Greek feta cheese · 1 red chili pepper OR1jalapeño · 2 small already-roasted red bell peppers OR one12oz jar fire-roasted peppers, drained · 1 small garlic clove · 1 tbsp red wine vinegar · about2tbsp extra virgin olive oil for blending

2. 2

   Step 2: If serving baguette, heat a grill pan over medium heat. Brush both sides of the½inch slices with the separate bread oil. Grill in a single layer for2–5minutes total, turning, until char marks appear. Skip this step when serving with lettuce cups or ready-made pita chips.

   Uses ½ French baguette, optional · extra olive oil to brush optional bread

3. 3

   Step 3: Spread the smooth feta dip from step1 in a bowl or plate. Drizzle with the separate finishing oil, add extra feta crumbles, parsley (2 tbsp) and the4–5chopped olives. Serve six small dip portions with the optional grilled bread from step2, or your chosen ready-to-serve accompaniment.

   Uses same complete blended dip · extra olive oil to drizzle over dip · extra feta crumbles to garnish · 2 tbsp fresh parsley leaves · 4–5 Kalamata olives · same optional toasted bread