Spicy Roasted Red Pepper & Feta Dip (Htipiti)
Htipiti is a Spicy Roasted Red Pepper and Feta Dip from Greece and is so easy to make!
Servings 4 -6
Calories 243kcal
Ingredients
- 2 large red bell peppers cut in half and seeded*
- 8 oz 225g block Feta cheese, room temperature and chopped**
- ¼ tsp crushed red pepper flakes
- ¼ cup extra virgin olive oil
- Sea salt and black pepper to taste
To serve
- Chopped red bell pepper and crushed red pepper flakes for garnish
- Vegetable crudités
- Pita and/or crackers optional
Instructions
- Pre-heat the oven to 230°C/450°F/Gas 8. Line a large, rimmed baking sheet with parchment paper or a nonstick baking sheet.
- Arrange the red pepper halves cut side down on the prepared baking sheet and place in the hot oven. Roast for 30-35 minutes or until the skin starts to turn black and blister. Remove from oven and carefully transfer the hot pepper halves to a heat-safe bowl and cover tightly with foil or a plate.
- Once cool enough to handle, gently remove the blackened skin from the pepper under running water.
- Transfer the roasted red peppers to a food processor and add the chopped Feta cheese, red pepper flakes, and olive oil. Pulse until mostly smooth, with just a few chunks of Feta remaining. Taste and season with salt and black pepper, to taste, and pulse to combine.
- Transfer to a serving bowl and garnish with some chopped red pepper and crushed red pepper flakes, if desired.
- Serve immediately with choice of vegetable crudités and/or pita or crackers. Enjoy!
Notes
*Although it is very easy to roast your own red bell peppers, you can save some time by using the jarred variety instead.
**Feta is easier to process at room temperature, so remove it from the refrigerator when the peppers go into the oven.
Nutrition
Serving: 1 | Calories: 243kcal | Carbohydrates: 15g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 470mg | Fiber: 2g | Sugar: 5g