Tirokafteri — Greek Spicy Roasted Pepper and Feta Dip

Roast the peppers directly over a gas flame or under the broiler on its highest setting, turning them with tongs until charred on all sides. The skins should blacken while the flesh softens; peppers that are charred only on the outside and still firm inside will remain chunky in the dip.

Slip the skins off the steamed peppers with your fingers, then remove the stems and seeds. Do not rinse them; scrape off any remaining black bits with the tip of a knife. Discard the liquid released by the peppers, as it will thin the dip.

Put the feta in a bowl and mash it against the side of the bowl with the back of a fork. Do not use a food processor; it will turn the cheese into a paste, while tirokafteri should have a coarse, uneven texture. Small pieces of cheese should remain visible.

Add the olive oil in a thin stream while mixing with a fork; the dip will turn glossy and come together with each addition. Add the lemon juice and apple cider vinegar at the end—adding the acid earlier can make the cheese clump. Transfer to a bowl, drizzle with a few drops of olive oil, and chill for 30 minutes before serving.