Feta Cheese and Roasted red pepper Dip ( Htipiti)2015-11-08
- Prep Time : 5m
- Cook Time : 30m
- Ready In : 5m
I absolutely adore dips. Not only are they a great way to entertain, but they also help down a lot of vegetables with it without realising.
I had this Greek dip called Htipiti several years ago at a friend’s house and fell in love with the fresh bold flavours of the Feta cheese and lemon mixed with the red peppers.
- Feta cheese, crumbled - 1 cup about 125 gm
- Red peppers, roasted or bottled- 3 large -
- Garlic cloves- 3
- Oregano- 1 tsp
- Olive oil- 2 tbsp
- Lemon juice- 2-3 tbsp
- Chilli flakes- 1/4 tsp
- Salt- to taste
- Pepper- 1/4 tsp
Mince or grate the garlic.
Brush some olive oil on the red peppers and roast them at 180C for 30-35 minutes till the top goes balack and charred. REmove the skin and use for the dip. Alternatively, use half a jar of roasted red peppers.
Add everything to the food processor or blender and pulse till you get a crumbly texture, but all the ingredients have mixed up. YOu can make it really creamy if you like but I like a crumbly texture.
REmove into a bowl. Mix up. Adjust seasonings. Sometimes the red peppers are really sweet. YOu might need to add some more chilli flakes/ pepper or lemon juice as required.
Garnish with anything- oregano, red pepper flakes, bits of roasted red pepper or just some crumbled feta. The white feta does stand out on the lovely red dip.
Serve with carrot or cucumber sticks or tortilla chips.