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Htipiti - Spicy red pepper and feta dip Recipe

Ingredients for people

  • Red pepper(s) : 6 whole
  • Red chilli(s) : 2 whole
  • Feta : 400 g
  • Olive oil : 100 ml
  • Coarse ground black pepper : 2.5 g
  • 1

    Preheat an oven to 180*

  • 2

    Using a blowtorch, scorch the skins of the red peppers and chilli. Place in the oven and roast until soft, around half an hour for the peppers and 20 min for the chilli.

  • 3

    Remove from the oven, place in a bowl and cover in cling film. This will make it easier to remove the skin.

  • 4

    When cool enough to handle, peel the peppers and chilli and dice/mince quite finely.

  • 5

    In a separate bowl, crumble the feta and mash, using a fork, until it looks like large crumbs.

  • 6

    Stir the chopped peppers and chilli through the cheese then, slowly add the olive oil whilst beating constantly.

  • 7

    Season with pepper and serve as part of a traditional Greek meze.

Chef's tip

«If you don't have the time to scorch and roast the peppers you could used ones from a jar, just make sure that they have been roasted and peeled.»

Roasted, peeled red peppers and chillies blended with feta cheese and olive oil

Rate this recipe :

(4 votes)

  • Preparation  5hrs
  • Cooking time  30mins
  • Rest time  0h

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