Tirokafteri. Spicy Cheese Dip


A dish I grew up on.

My mother made a fresh batch every few days because it would always disappear.

Tirokafteri is translated in English as Spicy Cheese. It is a dip found all over Greece. Some regions call it Chtipti. It is made from only a handful of ingredients but once you master it your family will beg you to make it. Throughout the different regions you will find slight variations on the ingredients and recipe. Feel free to add a spice that you like that you think will enhance the dish.



  • 1 lb Feta Cheese (crumbled)
  • 2 Whole Cherry Peppers (or your prefered chile pepper)
  • 8 Oz. Sour Cream
  • 1 tsp. Apple Cider Vinegar
  • 2 Tbsp. Olive Oil (Extra Virgin)
  • Oregano
  • Salt
  • Pepper

1. First make sure the Feta cheese is crumbled. You can use a spoon to crumble the cheese or better yet use your hands. Get into it. Squeeze it between your fingers. It crumbles easily.

2. Chop up the peppers. The peppers should be evenly distributed in the dish so cut them as small as possible.

3. In a big bowl combine all the ingredients. Mix until you have a pepper in every bite.

4. Salt and pepper to taste. Hold off on the salt. Feta is naturally salty. Do not over salt.

5. Cover with plastic wrap and refrigerate.

6. You should refrigerate it overnight for the ingredients to fully mix together. An hour is fine as well. The longer the better. I actually prefer eating the dip a day later.

7. Once fully refrigerated, serve on a plate and drizzle a bit of olive oil, sprinkle some oregano, and place an olive in the middle for a proper Greek presentation. 

The final product should be white with red bits or depending on how much you mixed it it could have a pink hue. That is fine. It just means the flavors are even better.

The dish is served alongside bread, crackers, a side dish during dinner, or just as a snack.

Kali Orexi.