Tirokafteri (Spicy Whipped Feta and Peppers)

• 1 fresh red Fresno chile
• 2 ounces plain cream cheese, such as Philadelphia, softened
• 2 ounces creamy sheep’s milk feta, such as Valbreso
• 3 tablespoons full-fat Greek yogurt
• 1 teaspoon honey
• ⅓ cup jarred roasted red peppers, preferably Greek Florina peppers, drained well, plus more for garnish
• Salt
• 1 tablespoon lemon juice

Preparation

• Step 1 If you have a gas burner, use it to char the Fresno chile, turning occasionally, until blackened and blistered (for broiling instructions, see Tip). Remove the skin and seeds.
• Step 2 In a food processor, blend the cream cheese until completely smooth. Add the feta, yogurt, honey, roasted red peppers, half the charred chile and a pinch of salt. Blend until the spread is completely smooth and develops its signature vibrant orange color from the roasted peppers. Stir in lemon juice.
• Step 3 Slice another roasted red pepper into thin strips. Transfer the dip to a serving bowl and garnish with a tangle of sliced red peppers and a drizzle of olive oil. Serve with warmed pita for dipping.
• To char the Fresno chile in the oven, set a rack about 5 inches under the broiler. Set the oven to broil (preferably low). Place the chile on a small sheet pan or small ovenproof skillet and broil, turning occasionally, until charred and blistered, about 10 minutes.

Private Notes

I find the cream cheese unappealing and inauthentic. Labne/strained Greek yogurt would be much better. And I don't put cream cheese in pimento cheese.

For the lazy cook, 1/2 tsp of red pepper flakes are an easy substitute for the ingredient amounts in this recipe. More if you like more spice. French white cheese is a non P.D.O. "feta". An inexpensive and excellent Greek feta is Costco's Kirkland brand Organic sheep and goat cheese feta imported from Greece. The lemon juice from half a lemon is a must. A Greek recipe without lemon is like a day without sunshine.

Could dried red chilli flakes be used instead of a fresh chilli?

If you like creamy dips and red peppers, give this a try! I fell in love with tirokafteri a couple years ago when Trader Joe’s sold it during winter holiday season. It didn’t return the following year so I tracked down a recipe and learned to make it. That other recipe makes more (uses 10 ounces feta and more peppers) and has a few other differences; maybe I’ll make both and do a taste test. You know, for science.

Why develop a recipe requiring small amounts of three different dairy/cheese products? It’s wasteful. I agree with some posters: just use Greek yogurt and feta. Can the result be that different?

@J why is it wasteful? You don’t have to throw away the rest of the packages. Many people already have all three in their fridge (I know I do, although not those specific brands)

@Sarah all* supermarket dips use cream cheese and mayonnaise as a base. I bet this recipe is inspired from those! *apart from tzatziki. but that's 1 out of 10 options