Htipiti is a perfect dip for summer. This Greek recipe comprises chopped roasted red peppers and feta cheese. Serve with flatbread and vegetable crudités.
- Preheat the oven to 200°C / fan 180°C/ 400°F / gas mark 6.
- Place the red peppers in a roast tin and brush lightly with oil.
- Place the tin in the oven and roast for 40 minutes, turning halfway through. If the peppers aren’t tender and wrinkly give them a little more time in the oven until they are.
- Remove the heat and let it cool.
- When the peppers are cool enough to handle, peel and deseed them, then chop them finely.
- Place the peppers, cheese, oil, black pepper and chilli in a large mixing bowl and stir until well combined.
- Serve with flatbread and vegetable crudités. Enjoy!
- If you can’t be bothered to make the recipe from scratch, you can buy bottled flame roasted peppers.
- Keep in mind that the red peppers and cheese should have a 1:1 ratio. Use as much olive oil as you like to achieve your desired consistency.
- Some cooks prefer to have the ingredients completely blended to a pink sauce. You’re welcome to do so but the authentic Greek way is to leave it a bit chunky.
- Storage: This dip lasts for 4 days in the fridge and is not freezable.
- Category: Starter
- Method: Blend
- Cuisine: Greek
- Calories: 262
- Sugar: Sugars
- Sodium: 1085 mg
- Fat: 29.1 g
- Carbohydrates: 4.2 g
- Protein: 11.2 g
- Cholesterol: 22 mg
Keywords: htipiti, greek dip recipe, red pepper and feta dip, summer dip recipe, greek appetizser recipe