Tirokafteri - τυροκαυτερή
from http://saborina.com/

Tirokafteri [Tea-roe-cuff-terry (Greek: τυροκαυτερή)] is a traditional Greek cheese dip/ spread that is commonly eaten as part of a meze platter, together with some tzatziki, hummus, taramasalata, Skordalia, melitzanosalata (aubergine dip) and some delicious beef meatballs and lamb meatballs. Of course also by itself, with warm crusted bread or pita bread. It’s the second most famous dip after Tzatziki.

Tirokafteri is essentially a spicy feta spread made with roasted spicy peppers, feta cheese and yogurt. These three simple ingredients make for a delicious spread for bread, pita or crackers. The pure simplicity of this flavor trifecta is delicious and addictive; it’s hard to stop eating it, especially with my friend Tamar’s challah bread, which she makes almost weekly.

Feta cheese can be very hard, especially if it is matured. However you want your dip to be silky smooth so you can dig in with a piece of crusty bread without too much effort! To achieve that creamy consistency you can use some milk when mixing the feta and spices. Pour in a bit of milk at a time while mixing and notice the change in texture! Keep pouring a little at a time until the mix is nice and smooth.

Greek feta, 1 lb
Greek yogurt, 7oz or 200gr
About 3 roasted spicy peppers - I used small Hungarian hot peppers
Lemon juice or red wine vinegar, 1 tsp
Extra virgin olive oil, 1 tsp

Roast hot peppers until charred. This can be done on a hot grill, over the flame on a gas stove or in a 500 degree oven. I roasted these on my stove, which took about 5 minutes. The skin should wrinkle and char, but be careful not to char the flesh underneath.

Place the roasted peppers in a tupperware and seal it with the lid. Let it sweat for about 20 minutes. Then, peel off the skin and remove the seeds. Do not wash the pepper under running water, as it dilutes the flavor of the pepper. [Save a few pieces of pepper for garnish, if you wish.]

In a food processor or blender, combine all the remaining ingredients with one of the peppers and blend until smooth. I recommend adding one pepper at a time, testing for heat, and then adding more, if you want. If you go overboard on the heat, you can always add more yogurt and feta.

[Put the Tirokafteri in a serving bowl, drizzle with a little bit of virgin olive oil and garnish with reserved peppers.]

Serve with crusty bread, crackers or pita.