Homemade Htipiti

What is Htipiti? It is an outrageously yummy dip made with 4 ingredients...and a processor. If you're like me and enjoy Greek food (evidenced in a previous post) you must try this!

My recipe is inspired from a local restaurant my family frequents called Athens Kouzzina. I am never disappointed by any dish that I have tried there, from traditional salads and gyros, to pastas and seafood. My kids like it because they are allowed to draw on the paper tablecloths.

You will need

• a 12 oz jar of roasted red peppers
• 4 oz feta cheese
• a splash of olive oil
• a pinch of pepper flakes (optional but strongly encouraged for a good KICK)

 

First step, drain the roasted red peppers in a colander and then blot over a couple of paper towels. This keeps the final product from becoming runny. You also want to wipe off as much of charred skin as possible. (Caution: this will turn your fingernails red/orange for a day.)

Then you need to drain the liquid from the feta and slice it up.

Next, dump the peppers and feta into a processor. Toss in a pinch of pepper flakes, as much as you can handle, and about a tablespoon of olive oil. The olive oil is just to keep the mixture moving, not as a substanial element. The traditional method of making this dip calls for a pepperoncini pepper instead of the pepper flakes, so if you have any on hand, try one of those instead.

Pulse the processor until your chunks of are broken down, but you want a textured final product, not a smooth paste.

We are wild about this dip on warm pita trianlges, but today I was bringing the dip to serve at a potluck reception, so to avoid each person at the buffet table having to spread the dip individually, I decided to spread the dip inside of tortillas and cut them into self serve portions.

Slicing tip: Make sure to wipe the blade of your knife after each complete cut. That way you won't be spreading the schmear of the dip onto the top of the next slice. Hope you like it!