A proper Greek table is incomplete without tirokafteri. This is the second most iconic Greek dip (after tzatziki, obviously). I can totally understand why. It’s spicy, rich in terms of texture thanks to feta and feels so damn velvet that you can’t just have a dip in it.

Creamy, cheesy, spicy, it includes the cornerstone ingredient of Greek cuisine: feta cheese. Many people add several types of cheese to their tirokafteri, such as manouri, mizithra and anthotyro. Others prefer it runny by adding some Greek yogurt or buttermilk. In northern Greece, it’s a very popular ingredient in souvlaki (pita wraps).

You can’t make a tirokafteri recipe without a spicy agent. Its name means “spicy cheese”. Chili peppers, red pepper flakes, spicy paprika can all do the trick. You can use one of these ingredients, or even all of them, depending on how you can tolerate with spicy food.

My recipe for tirokafteri is pretty simple but relies heavily on high-quality ingredients. I always roast red peppers as they bring a deep, smoky flavor. Also, organic Greek olive oil is a prerequisite for all my recipes. But I can’t point out enough the importance of feta cheese. Barrel aged feta cheese is a staple I always have in my fridge and makes all the difference in tirokafteri. Barrel aging gives feta a unique flavor. Just like some wines improve with age, so does feta. I always cut it in large chunks and whizz it in the blender just enough to mix it up, without mashing the cheese. Trust me on this one, you need this tirokafteri recipe in your life!