Greek Spicy Feta Cheese Dip – Tyrokafteri

This recipe is simple, rich, and absolutely delicious. Comes together in minutes. Serve it as an appetizer, on the side of your favorite protein, or just spoon it straight into your mouth (no judgment here)!

FULL RECIPE – https://loudmouthkitchen.com/recipes/tyrokafteri

Use code LOUDMOUTH for 15% off at Greek Food Emporium – https://greekfoodemporiumny.com

Ingredients
1 pound (454 g) Greek feta cheese, crumbled
2–3 long hot peppers, stemmed and deseeded
¼ – ½ cup (60–120 ml) extra virgin olive oil

Make it at home, share it and tag me in your posts!

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Welcome back to the kitchen. My name is Dino. Today I’ve got another Greek dip for you. It is a spicy
feta cheese dip also known as tyrokafteri. I do not make it
like they make it in Greece. I make it my own way. And honestly, it’s better man. It’s feta cheese, long hot peppers,
olive oil. That’s it.
It’s the easiest thing in the world. If you’ve got a food processor,
you can make it in like five minutes. And I recommend
doing it in a food processor because, I mean, you could do it by hand
in like, a mortar and pestle. That would be f***king annoying, man. Like, just really annoying. But it comes together in minutes
and it’s super delicious. Use it as a dip. Dip pita bread into it. Spread it on your body. Do whatever you want. It’s delicious. I mean, I put it on my eggs every morning. It’s phenomenal. Let’s get to it. Tyrokafteri. Spicy feta cheese dip. This is it, man. You’re looking at it. Olive oil, feta cheese, Italian long hot peppers. Now Long hot peppers. They can be spicy.
They can be not so spicy. So what I recommend is if you don’t like
spicy, start with two and certainly remove the ribs and the seeds, because that’s
where most of the heat lies. I’m going to use four I like spicy. I’ll probably still take the ribs
and the seeds out though, because sometimes it’s still comes out too
spicy and 1 pound of feta cheese. I mean, that’s what you got right here. The, olive oil. I have a measured amount
in the recipe, but Sometimes it takes more,
sometimes it takes less. I’m going to use the food processor. it’s a pretty important piece
of specialty equipment for this. You could do this by hand. It would be a miserable process, I’m sure. Let’s do this. As always, when you’re working with hot
peppers, don your gloves
because you will touch that hot pepper and you will forget you touched
that hot pepper in like, two hours, and then you will best case rub your eye. Worst case, you might go to the bathroom and find out
you touched those hot peppers a while ago. You know what I’m saying? You will be burning in places
where if you’re burning in those places, you’re going to the doctor. So we’re crumbling our feta cheese
right into the food processor. Stems off. And we’re going to take out the seeds
and the ribs. These peppers are a little bit annoying
because they’re all like, curlicue, but nothing really lives
on the ends of these. As you can see. It’s actually basically like,
no seeds in here. But most of the heat actually lives
in the ribs here but this is pretty good. And then we’re just going to tear it up. If throw it in here. Oop. That one just broke see? let’s pull it right out. Put it on the side. Should we start with three? Maybe we’re going to start
with three. Actually. if you make it too spicy. Add more feta cheese. I’m just going to pulse this just to break it up and help it
come together a bit. Now we’re going to start. We’re going to turn it on
and we’re going to start drizzling. You can see it’s
starting to come together. It’s probably about a quarter cup so far. We got a little ball forming. So get a little ball forming. Just knock it down like that. So you can see like there’s like a So you see how we’re like. It’s still like a little bit like,
not smooth. So we want to add
a tiny bit more oil in there, see if we can get it to smooth out. A little more. And this is going to tighten up. In the fridge. Yum. Okay. Let’s see. You gotta taste, man. You have to taste. How do you know if it’s going to be good? Yeah. I don’t think we need that other pepper. Okay, this is it. Right here. Boom. That is. Now that I’ve given away my secret here, nobody better ever ask me
to bring this to their house again because they can make it now. I’m just going to send them
a link to the video. When they ask. Is that passive aggressive? Probably. Wipe our hands off. This is going to go into the fridge
for 30 minutes. After 30 minutes, enjoy. This is our tyrokafteri or spicy
feta cheese dip. We’re going to give it a try. See how it is. A little pita bread, not homemade. Yeah, it’s perfect. I’ve made this so many times, and every time I taste it, I’m like,
this is literally the perfect dip. Make it at home. It’s so good. Spicy, fresh, feta, and peppers. It’s the simplest thing. if you liked this video, click
the like button. Subscribe, hit the notification bell and check the description down
below for the links to the recipes and to our friends at Greek
Food Emporium with the code for 15% off, as well as any kind of specialty gear
that we may have used. We’ll link down below.
If you guys don’t have anything like a food processor,
you can find one down there. And as always,
if you didn’t like this video, whatever, man, I don’t care. I don’t. It’s not for you if you didn’t like it,
but come back for the next one because maybe you’ll like that one, you know, this is my show, and I’ll do whatever
the hell I want on it. See you next time, guys.