Inspired by the flavours of the Mediterranean, this roasted red pepper tirokafteri dip is creamy, slightly spicy, and perfect for sharing. Paired with golden, crispy focaccia croutons, it's ideal for a get-together with friends, a shareable appetizer platter, or a flavour-packed starter.
Prep time: 1 hour (including dough resting time)
Cook time: 22–25 minutes
Total time: About 1 hour 30 minutes
Servings: 4–6
INGREDIENTS
- 2 roasted red peppers or one store-bought jar
- 150 g feta cheese
- 30 mL (2 tbsp) Greek yogurt
- 30 mL (2 tbsp) Maison Orphée Olive Oil
- 10 mL (2 tsp) Maison Orphée Red Wine Vinegar
- 2.5 mL (½ tsp) chili flakes
- 5 mL (1 tsp) dried oregano
- Salt and pepper, to taste
- A few Kalamata olives, chopped, for garnish
- Fresh parsley, chopped, for garnish
- Crumbled feta cheese, for garnish
- 1 Maison Orphée Focaccia Mix
- A drizzle of Maison Orphée Olive Oil, for toasting the focaccia
INSTRUCTIONS
- Prepare the focaccia according to the package directions.
- In the bowl of a food processor, combine the roasted red peppers, feta, Greek yogurt, olive oil, red wine vinegar, chili flakes, and oregano. Season with salt and pepper to taste, then blend until smooth and creamy.
- Once the focaccia is baked and slightly cooled, cut it into thick slices. Toast the slices in a skillet with a light drizzle of olive oil until golden and crispy.
- Transfer the dip to a serving bowl. Garnish with a drizzle of olive oil, the chopped Kalamata olives, parsley, and crumbled feta.
- Serve with the warm focaccia croutons.