Htipiti with Tirokafteri and Kopanisti to the right and above.
I LOVE roasted red peppers so when I first came across a recipe for Htipiti I was very excited for yet another use for these bold and sweet peppers! I was also very confused by the name, so I did a little research.
Correctly spelled as χτυπητή in Greek you can often find it written as ktipiti, htipiti or even ctipiti in English. And although there are other very common renditions of Greek feta cheese dip, those recipes named as above almost always include the roasted red pepper.
Like I said before, I LOVE roasted red peppers, and I love to used them in hummus, as the base for chowder with clams and crab, in roasted red pepper vinaigrette, and of-course in my favorite hot sauce, harissa, but the saltiness of the feta, the sweet of the roasted peppers, and heat from the crushed peppers really make this dip really stand out!
Htipiti – Feta and Roasted Red Pepper Cheese Dip
By: semiserious chefs
Serves: 6-8
Ingredients:
- 6 oz feta cheese
- 2 T olive oil
- 1 red pepper; roasted and skinned
- 2 small garlic clove*
- 1 1/2 T minced shallot
- 1 T red wine vinegar
- 1 1/2 t dried oregano
- 1/4 to 1/2 t crushed red pepper
Directions:
- Halve the red bell pepper and roast under the broiler until the skin just begins to blacken. Remove and rinse under cold water. Peal off skins.
- Add the pealed roasted red pepper, garlic, shallot, crushed red pepper, oil, and vinegar to a blender or food processor and puree.
- Add this mix along with the feta and oregano to a bowl and, using a spoon or pestle, mash until smooth.
- Serve as a dip or spread for sliced vegetables or pita bread.
*Note: Fresh garlic intensifies as it rests. If you are planning to let this sit in the fridge overnight before you serve it might be worth halving the amount of garlic.
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