Bursting with zingy feta and roasted red pepper, this Htipiti dip will be a hit at your next party.
Feta cheese is good for so many things. You can brighten a dull salad with it, toss it in your gyro pita, or add a bit to your avocado toast. It’s so versatile, which is why I always have a brick of it in the fridge. If you’re a cheese enthusiast like me and always have some feta waiting in the fridge for a ripe culinary opportunity, I’ve got an amazing recipe to share with you.
Htipiti – pronounced “tee-pee-tee” – is a dip made with roasted red peppers and feta cheese, and is a perfect zingy addition to any party appetizer spread. This delicious dip hails from Greece and brings the classic Greek flavor combination of olive oil, feta, garlic, and lemon. Add the smoky-sweet flavor of roasted red bell peppers to that, and you’ve got yourself a winner.
One of the best parts about this htipiti recipe is that you can dip pretty much anything in it for a tasty appetizer. Cucumbers, baby carrots, warm pita bread…even those crackers that have been sitting in your pantry for three months will taste good with a dollop of this dip.
Is Htipiti Healthy?
Htipiti has a decent amount of protein for a dip, though I wouldn’t call it a high-protein food. It is high in calories and fat, though, so you’ll want to enjoy this dip in moderation with your favorite fresh vegetables. That said, it’s vegetarian-friendly and gluten-free, and it’s full of calcium, vitamin A, and vitamin C.
What Kind Of Feta Should I Use?
Not all feta cheese is created equal. Grocery stores often give at least a handful of different feta options: you can buy it crumbled or as a block, seasoned with herbs or unseasoned, and dry-packed or packed in brine. I’m a big fan of block feta cheese, un-crumbled and unseasoned. To me, block feta tastes fresher – and I don’t ever regret splurging on Dodoni feta in brine. It’s made with the traditional mixture of sheep and goat milk, while many feta cheese brands sold in the United States are made with cow’s milk. It’s also worth noting that pre-crumbled feta cheese sometimes contains anti-caking additives. So, it might be worth it to consider crumbling your own feta.
INGREDIENTS
- 2 red bell peppers
- 8 ounces feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried chili flakes
- Salt, to taste
- Black pepper, to taste
- 1 clove garlic
INSTRUCTIONS
Roast
Roast and peel red peppers.
Blend
Combine ingredients in food processor; blend until smooth.
Devour!
FAQs & Tips
You can store htipiti in an airtight container in the fridge for 5 to 7 days. Give it a stir and let it come to room temperature before serving. I wouldn’t recommend freezing this dip, as it may change the texture.
Using store-bought roasted red peppers from a jar will save you the trouble of roasting peppers yourself. But using jarred peppers might change the flavor of this dip, especially if the peppers are marinated in any type of spices or flavored oil. As long as you’re okay with the flavor of the jarred peppers, go for it, but make sure to dry off your peppers a bit before you add them to the food processor. I prefer freshly-roasted peppers without added flavoring, personally.
The possibilities are endless! You can garnish your dip with toasted pine nuts or sun-dried tomatoes; or fresh herbs, such as parsley, dill, and chives. Experiment with toppings ’til your heart’s content.
Serving Suggestions
Htipiti is meant to be an appetizer dip, so serve it with an assortment of fresh “dippable” vegetables, such as cucumber sticks, baby carrots, grape tomatoes, and strips of bell pepper. It’s also incredible with fresh, warm pita bread, but you can also serve it with any crackers or pretzels you’re fond of.
To make a Mediterranean feast, this dip can be the appetizer for a main course of Kofta Kebab, with a Mediterranean Orzo Salad and Greek Fries on the side. If you’re curious about other Mediterranean-inspired dips, check out these other FFF recipes: Whipped Feta Dip, Greek Fava, and Melitzanosalata (Greek Eggplant Dip).
Htipiti Recipe
Ingredients
- 2 red bell peppers
- 8 ounces feta cheese crumbled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried chili flakes
- Salt to taste
- Black pepper to taste
- 1 clove garlic
Instructions
-
Preheat oven to 400°F. Halve the red peppers, remove seeds, and place cut-side down on a baking sheet. Roast for 20 to 30 minutes until the skins blister and darken.
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Remove the peppers from the oven, cover with foil or a bowl, and steam for 10 minutes, then peel off the skins.
-
In a food processor, combine roasted peppers, feta cheese, olive oil, lemon juice, chili flakes, garlic, salt, and pepper. Blend until smooth. Adjust seasonings as needed.
Nutrition
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