Tirokafteri (Pepper & Feta Dip)

One of my husband Basil’s favorite dishes; it’s a little bit spicy (depending on how hot the banana pepper is) yet tamed by the rich and creamy cheese filling. Serve as an appetizer with bread or crackers, or, as the Greeks do, have it with your breakfast.


1 hot banana pepper, grilled
1 tbsp olive oil
1 cup crumbled goat feta cheese
1/2 cup olive oil


Tip:  For extra flavour, blend a peeled and seeded tomato into the cheese filling.

  1. Set oven to broil.
  2. Remove top of banana pepper, core and seed it, then cut lengthwise into slices. Place on a baking sheet and brush with olive oil.
  3. Broil on each side until skin is lightly browned (about 2–5 minutes). Remove skin from pepper and discard.
  4. In a food processor, combine the peppers, feta cheese, and olive oil. Blend until a smooth but thick texture is obtained.
  5. Refrigerate until ready to serve.

Makes 1 1/2 cups.

From the Olive Grove
. Published by Arsenal Pulp Press. copyright © 2010 by Helen and Anastasia Koutalianos. All rights reserved. Reprinted by permission of Arsenal Pulp Press.

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From the Olive Grove, Arsenal Pulp Press

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