I’m missing the flavors of Greece. We’ve had lots of company in July and August and eaten some tasty summer concoctions along with fresh corn and real, unwaxed cucumbers, but I’m having taste memories about the dishes we like most from the tavernas in Athens and the islands. I’ve been indulging in real, full fat feta cheese for my Greek salads, with lots of lemon juice and fresh oregano now that the local tomatoes are in abundance and oh, so tasty. But I needed to branch out and try something new and different. So how about Fire Feta?

Fire Feta is a spicy dip made from feta and ricotta cheese. Tyrokafteri is the Greek name, and it can look very different depending on where you order it. Mine was different still, and it was from the addition of roasted red peppers. It certainly looked festive! And was tasty!

Fire Feta or Tyrokafteri

1 cup feta cheese (don’t skimp – you need the real stuff for this)

1 cup ricotta cheese (ditto, or add some olive oil if you are using reduced fat)

½ cup roasted red peppers

4 peperoncini peppers, stemmed and drained

1 tsp. red pepper flakes (or more if you like the heat)

1 tablespoon lemon juice

Pulse feta cheese in a food processor until crumbly and transfer to a bowl.

Pulse roasted peppers, peperoncini and pepper flakes in the processor until smooth. Transfer to the bowl with the feta. Add the ricotta and lemon juice and fold together until combined and even in color. Cover and refrigerate at least 2 hours before serving.

Serve with pita chips, fresh pita bread, crudities or crackers.

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Enjoy!

Deborah