Greek feta spread (Tirokafteri)

Here is another fabulous spread or dip from Greece. This spread is common throughout the Greece with small variations based on local tastes, but all of them have feta cheese and spicy red peppers. This dip has a lot going on, creamy from the yogurt, spicy from the chilies, and salty from the feta, there is a party on your palate. I have served this as a spread with bread or crackers, but it is also amazing as a crudité dip with fresh crunchy vegetables like celery, carrots, broccoli, red or yellow peppers and others. You will be surprised how quickly it disappears once your guests have tried it, so make extra. This contemporary cookbook on Greek food is a work of art, beautiful photographs and a wealth of traditional recipes that have been reimagined. So far I have cooked a few recipes from here, Greek avocado toast, and they have all been amazing. I highly recommend this cookbook for those chefs who are looking to break out of the traditional Greek cuisine and want something new, and for everyone else. For more wonderful recipes from this cookbook, click here.

Ingredients:

1 lb creamy feta cheese

1 3/4 cups Greek yogurt

2 tablespoons olive oil + more for drizzling

1 garlic clove, diced fine and mashed or passed through a garlic press

1 red chili, very finely diced to the size of a matchstick head

Sea salt and white pepper to taste

1 tablespoon cilantro, finely minced

Harissa paste, to drizzle, commercial paste is fine

Crusty bread or crackers

Crumble the feta cheese into a bowl and all the other ingredients except the bread and harissa paste. Mix well and taste for salt and spice.

To serve, ladle the spread into a small bowl and add a dollop of harissa paste on top. Drizzle some olive oil, generously, on top too and serve with bread, crackers or fresh crunchy vegetables.