Tyrokafteri: Hot Pepper Cheese Dip

Cooking Time: 3-5 min    Servings: 10-12

Products needed:

Harissa Infused Olive Oil


  • ½ lb of feta cheese 
  • 1 red pepper (mild to hot, depending on preference) 
  • ¼ c Olive Scene Harissa Olive Oil, divided
  • 1 tablespoon chopped fresh parsley


  1. Crumble the feta into small pieces using a fork. 
  2. Sauté the whole pepper in 2 tablespoons of olive oil until the skin is lightly browned.
  3. Remove the stem and discard.
  4. Put the cheese, pepper, and oil from sautéeing in a blender or food processor and mix, adding more olive oil if needed to bring to the correct consistency of a thick (but not stiff) dip.
  5. Serve garnished with a bit of parsley. 

*This dish is a specialty of the region of Thrace in northeastern Greece, although it is served all over Greece - with varying degrees of heat. We like it hot so we use Harissa Oil, but you can use a single varietal as well. Mild or hot, this is a delicious dip!