Feta And Roast Pepper Dip With Chillies Htipiti Recipes
ROASTED RED PEPPER DIP (HTIPITI)
Provided by Food Network
Time 55m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Cook peppers over the flame on the stove, rotating occasionally, until tender, then put in a bowl and cover. Let sit 20 minutes. Peel and chop peppers, then blend in a food processor.
- Crumble the feta into a large bowl. Add the peppers, oil, black pepper and chiles to the feta and mix well.
FETA AND ROAST PEPPER DIP WITH CHILLIES (HTIPITI)
From the Complete Book of Greek Cooking by Cutler & Salaman. This is a popular recipe in the city of Thessalonika. Goes well with Ouzo... Opa!
Provided by Carolyn Haas
Categories Cheese Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. Scorch all peppers/chillies by holding over open flame or under broiler until charred all over. Put in paper bag to sweat, then remove as much skin as possible when cool. Slit, discard seeds and stems.
- 2. Put ingredients in food processor and blend well. Add a little more milk if too thick. Season with black pepper and garnish with parsley. Serve with toast, toasted pita bread or crudités.
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- In the bowl of your food processor, combine the feta, bell pepper, olive oil, lemon juice, cayenne pepper, and about 10 twists of freshly ground black pepper.
- Process until the mixture is orange, fairly smooth, and you no longer see any big chunks of feta. Don’t overdo it; small bits of feta are good and over-processing this dip will make it gritty. Taste, and add additional cayenne pepper (up to 1/4 teaspoon more) if you want it to be extra spicy. Blend briefly to combine.
- Transfer the mixture to a serving bowl. Smooth the top and create a few swooshes with a spoon. Lightly drizzle some olive oil on top, and sprinkle with red pepper flakes if desired. Serve immediately, or cover and refrigerate for later. This dip will keep well in the refrigerator for 7 to 10 days.
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- Preheat your oven to 200 deg C / 180 deg C fan-forced. Clean your peppers and slice them in half. Place on a lined baking tray and roast for 20 minutes until the skin blisters and is dark.
- Place the roasted red peppers in a small bowl and cover with a plate. Make sure the plate provides a seal. We want to sweat the peppers and make it easier to peel the blistered skin.
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