Vegan Tirokafteri
If like me you love a breads and dip moment this spicy feta dip is going to be right up your street.
Inspired by the classic Greek recipe Tirokafteri, this version is completely dairy-free but still packed with all the flavours you’d expect from the original. Thanks to plant based feta, you still get that tangy, salty flavour and creamy texture that makes this dip so addictive.
The star of the show is the roasted peppers. Their natural sweetness and smoky flavour from roasting with a little chilli adding just the right amount of heat, balancing beautifully with the creaminess of the feta and the sweetness of the peppers. It really is chefs kiss!
I love to sit down with a big bowl of dip and some warm flatbreads or crunchy crackers, and before you know it the whole thing has disappeared.
It’s also incredibly versatile. Serve it as part of a mezze platter, spread it into sandwiches or burgers for a flavour boost, or use it as the centrepiece of a starter board with fresh flatbreads and crunchy veggies.
The best part? It can easily be made ahead of time, making it perfect for entertaining when you want something impressive without the last-minute stress.
Vegan feta dip ingredients and substitutes-
- Vegan feta- In this recipe I used violife Greek style cheese however you can use whichever brand is accessible to you however it must be a soft cheese. If you cannot find vegan feta then cream cheese can also be used however the texture will be slightly different and seasoning my need to be adjusted.
- Bell peppers- For this recipe I would use a combination of red and orange peppers but you can also use yellow if that’s what you have. Steer clear of the green peppers however as the sweetness from the peppers is important in this dish whereas green peppers are more bitter.
- Red chilli- Fresh roasted chilli is used here however if you don’t have fresh chilli's you can substitute with chilli powder or chilli flakes.
If you love Greek food you'll love these recipes
- Greek Gyros Tofu Bowl
- Greek Style Giant Butter Beans in Tomato Sauce
- Greek style lemon and herb potato wedges
Greek Style Spicy Red Pepper and Feta Dip
Ingredients
- 1 block Vegan feta cheese
- 1 Red bell pepper
- 1 Orange bell pepper
- 1 Red chilli
- 1 tsp Garlic paste
- 1 tsp Salt
- 2 tbsp Olive oil extra virgin
- Chilli flakes to serve
- Salt and pepper to season
Instructions
- Heat the oven to 200 C
- Cut the peppers in half lengthways. You can keep the seeds and stalks still attached they will be easy to remove once roasted.
- Place the peppers face down into a baking tray with the chilli and cover with the olive oil. Season with salt and pepper and rub the oil into both sides.
- Roast the peppers and chilli in the oven for 30 mins turning over after 15 minutes to ensure an even bake on each side. Remove and let them fully cool. Be sure not to discard the excess olive oil.
- Once the peppers have cooled break 3/4 of the feta up and place in the food processor.
- Remove the seeds and stalks from the peppers and add them to the food processor along with the feta.
- Add the garlic, salt and the remaining olive oil and process until smooth. Add extra olive oil if needed for consistency.
- Pour the dip into a bowl and crumble the remaining feta on top and chilli flakes.
- Serve up with some fresh flatbreads, crackers or whatever you fancy!
Notes
If you liked this recipe why not check out some of my other recipes for dips
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