Tirokafteri is a Greek cheese-based dip or spread that can be flavored numerous ways. In our version, we build complexity by combining two cheeses with different characteristics: creamy, tangy chèvre (fresh goat cheese) and firm, briny feta. Roasted red peppers give the dip sweetness and color, while the Anaheim chili and hot smoked paprika lend some heat. If you don’t have hot smoked paprika, substitute with 1⁄2 teaspoon sweet smoked paprika plus 1⁄4 teaspoon cayenne pepper.
Don’t add more Anaheim chili if you’re looking to increase the spiciness. Instead, up the hot paprika or toss a Fresno chili into the food processor before pureeing.
Makes 3 1⁄2 cups
INGREDIENTS
- 8 ounces chèvre (fresh goat cheese)
- 1⁄2 cup drained roasted red peppers, patted dry
- 1 Anaheim chili, stemmed, seeded and chopped
- 3 tablespoons extra-virgin olive oil, plus more to serve
- 3⁄4 teaspoon hot smoked paprika
- 1⁄2 teaspoon honey
- Kosher salt and ground black pepper
- 6 ounces feta cheese, crumbled (1 1⁄2 cups)
- 1⁄2 cup fresh dill, chopped, plus more to serve
TO PREPARE
STEP ONE. In a food processor, combine the goat cheese, roasted peppers, Anaheim chili, oil, paprika, honey, 1⁄2 teaspoon salt and 1⁄4 teaspoon black pepper. Process until smooth, about 1 minute, scraping the bowl as needed.
STEP TWO. Transfer to a medium bowl. Fold in the feta and dill, then taste and season with salt and pepper. Transfer to a serving bowl and top with additional oil, dill, and black pepper.
