It’s football season, and I’m here for it. I suggest, I’m here for the celebration treats. Somebody please welcome me to your watch celebration and I’ll bring this spicy red pepper and feta dip. I do not care who’s playing.
I found this strong and spicy, velvety and appetizing dip in Greece last fall. It was brand-new to me at the time, although it’s been around for a very long time.
I bought this dip (htipiti in Greek) whenever I discovered it on a menu, which was frequently. It differed from dining establishment to dining establishment, however it was constantly alluring.
This Greek dip is velvety, peppery and appetizing like Southern pimento cheese. Make this dip as spicy as you ‘d like– or not. It’s strong and vibrant even without the cayenne pepper.
This dip is prepared in under 10 minutes, so it’s the ideal last-minute celebration dish. Whip it up when you have a minute, and it’ll keep well in the fridge up until you’re prepared to serve.
You’ll simply require a couple of basic components and fundamental devices. Ready?
What You’ll Require to Make Spicy Red Pepper & Feta Dip
- Feta cheese: Generally sheep’s milk feta, however any feta will do. Make certain to purchase a block of it instead of pre-crumbled feta. The pre-crumbled choices are more pricey and do not taste as excellent.
- Roasted red peppers: I utilized jarred peppers for ease. I suggest Divina or Whole Foods 365 brand name. Here’s how to roast peppers if you want to roast your own.
- Extra-virgin olive oil: My go-to olive oils are Trader Joe’s Kalamata range or California Olive Cattle Ranch Everyday.
- Fresh lemon juice: From about half of a lemon.
- Cayenne pepper and newly ground black pepper: The cayenne pepper makes this dip spicy. If you’re delicate to spice, omit it. If you desire additional spicy dip, merely include more, to taste.
You’ll most likely desire a food mill for making this dip (here’s mine/that’s an affiliate link). I question you’ll have the ability to get adequate traction in a mixer, however you might provide it a shot.
According to Bon Appétit, “htipiti” equates to “beaten,” typically with a mortar and pestle. If you wish to be conventional, you might make this dip in a big mortar and pestle.
Another choice: I wager you might make this dip by hand. Carefully slice the feta and pepper, and blend together all of the components in a big bowl up until mixed and broken down.
This dip goes fantastic with any of the following:
- Crisp raw veggies: cucumber, carrot, celery and even bell pepper
- Marinated olives or tapenade
- Toasted pita wedges, crusty bread or homemade crostini, or crackers
- It would likewise be fantastic as a sandwich spread on pita with falafel, romaine, tomato and cucumber or comparable crisp veggies
Wanting to make a complete celebration spread? Serve this dip with any of the above, plus:
- Fresh salad: Greek Salad, Panzanella, Fattoush or Tabbouleh
- More dips or sauces: Hummus, Tzatziki, Baba Ganoush or Tahini Sauce
- Crispy Baked Falafel
- Grilled veggies and rice
Please let me understand how your dip ends up in the remarks! I enjoy speaking with you.
Spicy Red Pepper & Feta Dip (Htipiti)
- Preparation Time: 10 minutes
- Overall Time: 10 minutes
- Yield: 1 1/2 cups 1 x
- Classification: Dip
- Approach: Food mill
- Food: Greek
This strong and hot roasted red pepper and feta dip is motivated by a standard Greek dish (htipiti). It’s so simple to make and ensured to be a hit! Dish yields 1 1/2 cups and is quickly doubled.
- One 8– ounce block of feta cheese, patted dry and cut into 1 ″ portions or big crumbles (about 1 2/3 cups)
- 1/2 cup roasted red peppers, patted dry and approximately sliced ( 1 to 1 1/2 peppers)
- 1/4 cup extra-virgin olive oil, plus extra for garnish
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper (leave out if conscious spice)
- Newly ground black pepper, to taste
- Squashed red pepper flakes, for garnishing (optional)
- In the bowl of your food mill, integrate the feta, bell pepper, olive oil, lemon juice, cayenne pepper, and about 10 twists of newly ground black pepper.
- Process up until the mix is orange, relatively smooth, and you no longer see any huge portions of feta. Do not exaggerate it; smidgens of feta are excellent and over-processing this dip will make it gritty. Taste, and include extra cayenne pepper (approximately 1/4 teaspoon more) if you desire it to be additional spicy. Mix briefly to integrate.
- Transfer the mix to a serving bowl. Smooth the leading and produce a couple of swooshes with a spoon. Gently sprinkle some olive oil on top, and spray with red pepper flakes if wanted. Serve right away, or cover and cool for later on. This dip will keep well in the fridge for 7 to 10 days.
Dish adjusted from The Total Mediterranean Cookbook by America’s Test Kitchen area.
Serving recommendations: I enjoy this dip with pieces of crisp raw veggies (cucumber, carrot, celery and even bell pepper). It’s likewise fantastic with olives and toasted pita wedges or crusty bread.
▸ Nutrition Info
The details revealed is a quote supplied by an online nutrition calculator. It needs to not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.
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