Tirokafteri

Roast the red peppers directly over a gas flame or under a broiler, turning occasionally, until the skins are charred and blistered on all sides. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes before peeling, seeding, and roughly chopping.

Allow the cream cheese to come to room temperature to ensure smooth blending. Crumble the feta cheese into a bowl and let it soften slightly as well.

Place the crumbled feta, softened cream cheese, and half-and-half into a food processor. Pulse several times until the mixture begins to come together into a rough paste.

Add the roasted red peppers, lemon juice, a few dashes of Tabasco sauce, and a pinch of white pepper to the food processor. Process until the mixture is smooth and creamy, scraping down the sides as needed.

With the food processor running, slowly drizzle in the olive oil to emulsify the spread and add a silky richness to the texture. Continue blending until fully incorporated.

Taste the tirokafteri and adjust the seasoning by adding more Tabasco, lemon juice, or white pepper to reach your desired level of heat and tanginess.

Transfer the spread to a serving bowl, drizzle with a generous swirl of olive oil on top, and optionally garnish with a few slices of roasted pepper or a light sprinkle of white pepper. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.