Tirokafteri (Spicy Feta Dip)

Ingredients

• 200 g feta cheese (Greek, in brine)
• 100 g cream cheese (full-fat)
• 1 roasted red pepper (large, about 100 g, jarred is fine - drained well)
• 1-2 fresh red chillies (deseeded if mild heat desired)
• 1 garlic clove (small, peeled)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red-wine vinegar
• 1 teaspoon dried Greek oregano
• ½ teaspoon smoked paprika (plus extra for serving)

To serve

• Warm pita bread (cut into wedges)
• 1 tablespoon extra olive oil (for drizzling)
• A pinch of paprika

Method

Stage 1 - Prep

1. If using a jarred roasted red pepper: drain well, pat dry with paper towel.
2. If roasting your own: blister a whole pepper directly over a flame or under a hot grill until charred all over (~10 minutes). Steam in a covered bowl 10 minutes. Peel, deseed, drain.

Stage 2 - Blend

1. In a food processor, combine the feta (broken into chunks), cream cheese, roasted pepper, chillies (1 to start), peeled garlic, olive oil, vinegar, oregano and smoked paprika.
2. Process 30 seconds. Scrape down the sides.
3. Process another 30 seconds until smooth but not totally puréed - a tiny bit of texture is desirable.

Stage 3 - Taste and adjust

1. Taste a spoonful.
2. If you want more heat, add the second chilli; process briefly.
3. If too thick, loosen with another tablespoon of olive oil.
4. If too thin, add another small chunk of feta.

Stage 4 - Rest

1. Scrape into a bowl; cover.
2. Chill 30 minutes (the flavours come together; the dip firms slightly).

Stage 5 - Serve

1. Spoon into a wide shallow bowl.
2. Use the back of a spoon to make decorative swirls on the surface.
3. Drizzle 1 tablespoon olive oil over the top.
4. Dust with paprika.
5. Serve with wedges of warm pita.