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
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.
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
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
GREEK FETA DIP
Delicious and light dip with greek feta cheese served with cucumbers and pita chips
Provided by sssotiris
Time 10m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Combine the first five ingredients in the food processor and process until smooth.
- Serve with store-bought pita chips and sliced cucumber garnished with chopped roasted red pepper and Kalamata olives.
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!
Provided by Michelle Ordever
Categories Sauces & Dips
Time 45m
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : Calories 243 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 470 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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 (GREEK FETA DIP)
Categories Condiment/Spread Cheese Vegetable Vegetarian Quick & Easy
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- 1. Mix everything in a food processor. (Add some oil from the sun dried tomatoes if it is too thick.)
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SPICY RED PEPPER & FETA DIP RECIPE (HTIPITI) - COOKIE AND KATE
From cookieandkate.com
4.8/5 (24)Total Time 10 minsCategory DipCalories 190 per serving
- In the bowl of your food processor, combine the feta, bell pepper, olive oil, lemon juice, cayenne pepper, and about 10 twists of freshly ground black pepper.
- Process until the mixture is orange, fairly smooth, and you no longer see any big chunks of feta. Don’t overdo it; small bits of feta are good and over-processing this dip will make it gritty. Taste, and add additional cayenne pepper (up to 1/4 teaspoon more) if you want it to be extra spicy. Blend briefly to combine.
- Transfer the mixture to a serving bowl. Smooth the top and create a few swooshes with a spoon. Lightly drizzle some olive oil on top, and sprinkle with red pepper flakes if desired. Serve immediately, or cover and refrigerate for later. This dip will keep well in the refrigerator for 7 to 10 days.
FETA SPREAD HTIPITI RECIPE | MYRECIPES
From myrecipes.com
- Pulse feta cheese, 2 Tbsp. olive oil, lemon juice, pepperoncini salad peppers, garlic, oregano, 1/4 to 1/2 tsp. dried crushed red pepper, and black pepper in a food processor 6 to 8 times or until combined, stopping to scrape down sides. Cover and chill 2 hours before serving. Store in refrigerator up to 3 days. Serve with crostini or pita chips. Garnish with dried crushed red pepper and olive oil, if desired.
- Note: To serve as a sauce, prepare as directed, processing mixture 3 to 4 minutes. Serve immediately.
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