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Tirokafteri with feta

1 package of MT VIKOS Feta

1 spicy hot pepper

1 tbsp. red wine vinegar

4 tbsp. extra virgin olive oil

½ teaspoon oregano

Cube Feta and place in a bowl with water for 1 hour, then drain.

Remove seeds from spicy hot pepper and fry or grill until softened.

Place the Feta cubes in mixer with the hot pepper and blend, gradually adding in the vinegar and olive oil.

Once blended, add in the oregano and stir by hand to combine.

Dip stays fresh for 5 days if refrigerated.