Htipiti – Greek pepper feta dip takes the tongue out

Who could resist delicious pastes and dips that are suitable both for bread and for dipping different vegetables?

Greek htipiti is a traditional dip made from roasted peppers and feta cheese. An easy dip combining Greek flavors on a plate takes your thoughts instantly to the shores of the Mediterranean in the blue-white landscapes of Greece.

Htipiti is the second best known dip in Greece right after the tsatsik. Htipiti, which may also be called tirokafteri, is suitable to be served, for example, between stuffed pita breads and as a vegetable dip.

For htipit, the peppers are roasted in the oven, which takes half an hour, but the rest is quick and easy: just mix the ingredients together in a blender.

Htipiti

3 red peppers

200 g of feta or high quality salad cheese

2 small or 1 large clove of garlic

0.5 dl of olive oil

1 teaspoon oregano

1 teaspoon red wine vinegar

a touch of black pepper

(chili flakes)

1. Cut the peppers in half and remove the stems. Roast the pepper halves in an oven at 225 degrees for about half an hour. The shells of the peppers are partially black. The peppers are supposed to be soft.

2. Peel the roasted peppers. Chop the pepper halves into smaller pieces and put in a blender.

3. Add feta, olive oil, oregano, vinegar and chopped garlic clove to the blender and drive until smooth.

4. Pour the dip into the serving bowl and sprinkle with another drop of olive oil and crush the black pepper on top.

5. Serve with pita bread or dipping vegetables, for example.