FETA CHEESE DIP (TIROKAFTERI)
Spice things up with this creamy and tangy flavored Greek feta cheese dip (tirokafteri)! Best served with some crusted bread or warm pitas as the ideal dip!
Provided by Eli K. Giannopoulos
Categories Dip
Time 10m
Number Of Ingredients 5
Steps:
- To prepare this amazing feta cheese dip (tyrokafterh), remove the stem and seeds from the pepper, and chop it finely. (If you have some extra time, roast or slightly fry the pepper before chopping)
- Cut the feta cheese into cubes and place in a bowl, add the chopped pepper and begin mixing in a blender or stand mixer (food processor). Gradually add the vinegar and olive oil, whilst mixing at medium speed.
- Pour in the milk until the feta cheese dip has a silky smooth, creamy consistency. Pour in a little at a time and mix until the cheese dip is smooth.
- If you prefer the dip to be a bit more spicy you can add a couple of teaspoons of cayenne pepper to taste. The milk and cheese require quite a lot of chillies to turn spicy as the milk neutralises the spiciness in the chillies so don't be afraid to add more if you want to.
- Alternatively if you prefer your dip to be creamy and mild don't add any chillies. If you want the sauce to be even creamier try adding a few tablespoons of yoghurt. This will make it even smoother than the milk!
- Pour the feta cheese dip (tyrokafteri) in a medium bowl and garnish with some chopped chillies and a couple of olives.
- Store the feta cheese dip covered in the fridge for up to 4-5 days.
ROASTED RED PEPPER AND FETA DIP AKA "HTIPITI" (GLUTEN-FREE)
gluten-free, nut-free, egg-free, vegetarian
Time 10m
Yield serves 4-6
Number Of Ingredients 9
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.
FETA AND ROASTED RED PEPPER DIP (HTIPITI)
A creamy feta cheese dip with roasted red peppers!
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Puree everything in a food processor.
Nutrition Facts : Nutrition Facts Calories 99, Fat 7g (Saturated 4g, Trans 0), Cholesterol 27mg, Sodium 269mg, Carbs 3g (Fiber 0.3g, Sugars 2g), Protein 5g Nutrition by
HTIPITI
Htipiti is a perfect dip for summer. This Greek recipe comprises chopped roasted red peppers and feta cheese. Serve with flatbread and vegetable crudités.
Provided by Michelle Minnaar
Categories Starter
Time 40m
Number Of Ingredients 5
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!
Nutrition Facts : ServingSize A small side dish plate, Calories 320 calories, Sugar 7.1 g, Sodium 387.6 mg, Fat 29 g, SaturatedFat 9.1 g, TransFat 0 g, Carbohydrate 9.7 g, Fiber 2.7 g, Protein 7.3 g, Cholesterol 37.1 mg
HTIPITI
"Kopanisti" is the baked "Htipiti" processed with a fork instead of a food processor. - This is the answer I got from my Greek friend, as I was trying to duplicate Htipiti and the recipe I found just didn't taste quite the same. So, try this if you are looking for Authentic Greek Htipiti, instructions came straight from a Greek!
Provided by Supermom49
Categories Spreads
Time 30m
Yield 1 1/2 cups, 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Place feta cheese, garlic, tomatoes on a foil tray (if roasting on grill) or in a ceramic pot or pan if cooking in the oven. Lay pepperocini on top of other ingredients, do not mix yet (pepperocini will be removed after cooking).
- Roast for about 10 minutes over low coals, or about 10 mins in a 350 degree oven. Feta will look "runny" or "watery" when the correct doneness.
- Remove from oven or coals, remove pepperocini. If roasted over coals, place in bowl to mix.
- With a FORK (do not use food processor) mix the rest of the ingredients together, slightly smashing the feta as you go.You may remove some of the tomatoes if desired, depending on taste. You can also choose to chop (very fine) the pepperocini (remove stems and seeds) and add it back to your dip (I do this as I like it spicy!).
- Spread on plate, let cool slightly before serving. Can be garnished with Kalamata olives before serving if desired.
- Serve with Pita Bread, crusty French Bread or also good with bagels!
- Although not ideal, leftovers (if you have any!) can be stored in refrigerator and warmed in microwave slightly before serving.
Nutrition Facts : Calories 199.4, Fat 15.3, SaturatedFat 6.7, Cholesterol 33.8, Sodium 866, Carbohydrate 10.1, Fiber 1.9, Sugar 7.3, Protein 7.5
GREEK FETA CHEESE SPREAD (HTIPITI)
Make and share this Greek Feta Cheese Spread (Htipiti) recipe from Food.com.
Provided by Steve P.
Categories Spreads
Time 20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In food processor, combine cheese, oil, lemon juice, garlic, green onions, tomatoes and red peppers.
- Blend well to form a nice smooth paste.
- If too thick, thin with a little more oil.
- Serve with pita bread, crackers or crusty bread.
Nutrition Facts : Calories 63.8, Fat 5.1, SaturatedFat 2.1, Cholesterol 10.7, Sodium 205.2, Carbohydrate 2.9, Fiber 0.6, Sugar 0.6, Protein 2.2
FETA SPREAD: HTIPITO
Steps:
- In a food processor, mix together the feta, olive oil, chiles, garlic, oregano, and black pepper. Blend on low speed for about 6 minutes or until the feta is whipped. Pour in lemon juice and pulse the mixture until completely combined, about 2 minutes. Pour into a bowl, cover and refrigerate for at least 1 hour or until ready to use. Serve with toasted pita.
HTIPITI RED PEPPER FETA DIP
Htipiti is a spicy, roasted red pepper and whipped feta cheese dip. Sooo delicious and easy to make!
Provided by [email protected]
Categories Appetizer Side Dish
Number Of Ingredients 6
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!
Nutrition Facts : ServingSize 1 large bowl, Calories 1777 kcal, Carbohydrate 26 g, Protein 73 g, Fat 155 g, SaturatedFat 75 g, Cholesterol 407 mg, Sodium 4332 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 73 g
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