Tyrokafteri: Hot Pepper Cheese Dip

Harissa Infused Olive Oil
from 6.75
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A perfect spread for a simple crostini with basil and fresh tomato slices or enjoy with crusty bread or pita chips.

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

Products needed:


  • 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!