Tirokafteri (Spicy Whipped Feta and Peppers)
Updated September 14, 2026
Nico Schinco for The New York Times Food Stylist: Kaitlin Wayne.
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- 25 min
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Ingredients
1 fresh red Fresno chile
2 ounces plain cream cheese, such as Philadelphia, softened
2 ounces creamy sheep’s milk feta, such as Valbreso
3 tablespoons full-fat Greek yogurt
1 teaspoon honey
⅓ cup jarred roasted red peppers, preferably Greek Florina peppers, drained well, plus more for garnish
Salt
1 tablespoon lemon juice
Extra-virgin olive oil, for drizzling
Warmed pita wedges, for serving
Nutritional analysis per serving
14 grams carbs; 29 milligrams cholesterol; 165 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 1 gram fiber; 281 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If you have a gas burner, use it to char the Fresno chile, turning occasionally, until blackened and blistered (for broiling instructions, see Tip). Remove the skin and seeds.
- Step 2
In a food processor, blend the cream cheese until completely smooth. Add the feta, yogurt, honey, roasted red peppers, half the charred chile and a pinch of salt. Blend until the spread is completely smooth and develops its signature vibrant orange color from the roasted peppers. Stir in lemon juice.
- Step 3
Slice another roasted red pepper into thin strips. Transfer the dip to a serving bowl and garnish with a tangle of sliced red peppers and a drizzle of olive oil. Serve with warmed pita for dipping.
To char the Fresno chile in the oven, set a rack about 5 inches under the broiler. Set the oven to broil (preferably low). Place the chile on a small sheet pan or small ovenproof skillet and broil, turning occasionally, until charred and blistered, about 10 minutes.
Private Notes
Comments
I find the cream cheese unappealing and inauthentic. Labne/strained Greek yogurt would be much better. And I don't put cream cheese in pimento cheese.
For the lazy cook, 1/2 tsp of red pepper flakes are an easy substitute for the ingredient amounts in this recipe. More if you like more spice. French white cheese is a non P.D.O. "feta". An inexpensive and excellent Greek feta is Costco's Kirkland brand Organic sheep and goat cheese feta imported from Greece. The lemon juice from half a lemon is a must. A Greek recipe without lemon is like a day without sunshine.
Could dried red chilli flakes be used instead of a fresh chilli?
@Sarah Yes, cream cheese has no place here. I've even seen tzatziki made with it in the US. A travesty.
If you like creamy dips and red peppers, give this a try! I fell in love with tirokafteri a couple years ago when Trader Joe’s sold it during winter holiday season. It didn’t return the following year so I tracked down a recipe and learned to make it. That other recipe makes more (uses 10 ounces feta and more peppers) and has a few other differences; maybe I’ll make both and do a taste test. You know, for science.
Why develop a recipe requiring small amounts of three different dairy/cheese products? It’s wasteful. I agree with some posters: just use Greek yogurt and feta. Can the result be that different?
@J why is it wasteful? You don’t have to throw away the rest of the packages. Many people already have all three in their fridge (I know I do, although not those specific brands)