Tirokafteri (Spicy Cheese Dip)
This recipe combines the creamy textures of feta and ricotta cheese balanced with a kick of homemade chilli oil. The result is a smooth and flavorful dip that pairs perfectly with warm pitta bread. It's a versatile dish that can be served as an appetizer or snack, ideal for sharing with friends and family.
— Constant Cookbook
Ingredients
- ½ kg Feta cheese
- ¼ kg Ricotta cheese (Greek anthotiro is better but I cannot get it here)
- lemon Juice to taste
- For the oil:
- Chilli peppers
- 150ml Olive Oil
Instructions
- For the preparation: Wash the peppers, remove the stalk and the seeds and dry them with kitchen paper. Slice them in many places and leave in olive oil for 24 hours. This will give you chilli oil, which you can save for other uses too.
- Blend the cheeses and add oil gradually until you get a creamy texture. Stop when the consistency and the taste is the way you like it. Add lemon to taste.
- Serve in a ball with warm pitta bread to dip. You can decorate with olives, parsley or any other help you like.
Yield
Serves 10
Comments
No comments found.