Greek Dips: Tzatziki and Tyrokafteri Recipes

Greek meals often start with a few dips and bread. These two cover both ends of the scale: cool, garlicky tzatziki and tyrokafteri, a spicy whipped feta with roasted red pepper and chilli. Both take about 15 minutes.

Tzatziki

Serves: 6 as a dip | Prep: 15 min plus 1 hour chilling

Tzatziki ingredients

  • 500 g full-fat Greek yogurt
  • 1 cucumber, coarsely grated
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp fresh dill, chopped
  • Salt

How to make tzatziki

  1. Salt the grated cucumber, leave for 10 minutes, then squeeze it dry in a tea towel.
  2. Mix with the yogurt, garlic, vinegar, dill and half the olive oil and season.
  3. Chill for an hour and serve drizzled with the rest of the oil.

For more detail, see our full tzatziki recipe.

Tyrokafteri

Serves: 6 as a dip | Prep: 10 min plus 1 hour chilling

Tyrokafteri ingredients

  • 200 g feta
  • 1 roasted red pepper from a jar, drained
  • 1 small fresh red chilli, or a pinch of chilli flakes
  • 2 tbsp Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar

How to make tyrokafteri

  1. Blend all the ingredients until smooth, or leave slightly chunky if you prefer.
  2. Taste and adjust the heat with more chilli.
  3. Chill for an hour so the flavours can settle.

Tips

  • Do not add salt to tyrokafteri: the feta is salty enough.
  • Serve both with warm pita, crisp vegetables or Cretan rusks.

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