Htipiti (Roasted Red Pepper and Feta Dip)
This tangy and smoky spread, infused with olive oil and a hint of spice, is perfect for pairing with pita, vegetables, or crackers.
Ingredients
For the spread
- 1½ cup crumbled feta cheese
- 1 large roasted red peppers (jarred or homemade), drained
- Extra virgin olive oil plus extra for drizzling
- 1 tsp Red wine vinegar
- 1 Garlic clove minced
- ½ tsp Smoked paprika
- Pinch Red chili flakes (optional, for heat)
- Salt and pepper to taste
For serving
- Warm pita bread sliced
- Fresh vegetable sticks (cucumbers, carrots, green peppers)
- Crackers or bread sticks
Instructions
Roast the red peppers (If not using jarred)
- Preheat your oven’s broiler.
- Place the whole red peppers on a baking sheet and broil, turning occasionally, until the skin is blackened and blistered.
- Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
- Peel off the charred skin and remove the seeds.
Blend the dip
- In a food processor, combine the roasted red peppers, feta cheese, olive oil, red wine vinegar, garlic, smoked paprika, and chili flakes (if using).
- Blend until smooth and creamy.
- Taste and adjust seasoning with salt, pepper, or additional vinegar for tanginess.
Serve
- Transfer the dip to a serving bowl and drizzle with a little olive oil for shine.
- Garnish with a sprinkle of smoked paprika or chili flakes for color.
- Serve with warm pita bread and fresh vegetables for dipping.
Notes
- Authentic Greek feta made from sheep’s milk offers the best flavor and creaminess for this dip.
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