Feta And Roast Pepper Dip With Chillies Htipiti Food

HTIPITI

Steps:

• 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!

ROASTED RED PEPPER DIP (HTIPITI)

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.

ROASTED RED PEPPER AND FETA DIP AKA "HTIPITI" (GLUTEN-FREE)

Steps:

• Add the garlic to the food processor and pulse a few times to chop. Add the roasted red peppers, feta cheese, olive oil, lemon juice, oregano, red pepper flakes and cayenne. Pulse a handful of times to get desired texture or process until smooth and creamy. Whichever you prefer. Give the dip a taste and adjust any seasonings as need. Add salt to taste, if necessary.
• Garnish with red pepper flakes, little strips of roasted red pepper, some crumbled feta and a little olive oil drizzled overtop, if you'd wish.
• Serve with pita chips, crusty bread, lentil chips, celery sticks, celery, endive, radishes or whatever your little heart desires.

ROASTED RED PEPPER WITH FETA DIP

Steps:

• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

FETA AND ROASTED RED PEPPER DIP (HTIPITI)

Steps:

• Puree everything in a food processor.

5 MINUTE GREEK FETA AND RED PEPPER DIP RECIPE

Steps:

• Roughly break up the cheese into chunks and place in the bowl of a food processor or blender.
• Add the roasted red peppers, salt, and red pepper flakes then pulse the processor a few times. While continuing to pulse, drizzle in the olive oil. Depending on the feta used, you may want to add a bit more olive oil until it reaches a spreadable consistency.
• Serve with vegetables and warm pita bread for dipping.

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
• Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

FETA AND ROASTED RED PEPPER DIP

Steps:

• Place the roasted pepper, garlic, feta cheese, yogurt, and cayenne pepper into a blender. Cover, and blend until smooth.

FETA AND ROAST PEPPER DIP WITH CHILLIES (HTIPITI)

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.

HTIPITI RED PEPPER FETA DIP

Steps:

• Cut the feta cheese into small cubes and add to a food processor together with the Anthotyro cheese (or Ricotta), 2 tablespoons of olive oil, and fresh lemon juice. Blend well for at least 5 minutes until completely smooth and creamy.
• Transfer to a large bowl.
• Now add to the food processor (no need to wash it) the roasted red pepper, chili peppers, and the 2 remaining tablespoons of olive oil. Blend until almost smooth.
• Transfer this mixture to the bowl with the cheese. With a spoon, stir well to combine. You can serve it right away along with some bread or pita bread. Or store in the fridge covered for up to a week and serve any time along with your favorite grilled meat!