Htipiti

A creamy feta dip enhanced by the smoky flavor of roasted peppers. The texture is rustic and slightly grainy, with a hint of chili that warms the palate.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 317
• Protein: 10 g
• Carbs: 11 g
• Fat: 26 g

Ingredients

• 3 piece Red bell pepper ( whole for roasting )
• 100 g Plain Greek yogurt ( well drained )
• 1 piece Garlic ( very finely minced )
• 3 tbsp Extra virgin olive oil
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Hot chili pepper optional ( deseeded and minced )
• 1 tsp Oregano
• 200 g Feta cheese ( crumbled )

Instructions

1. Roast the peppers

   Place whole peppers under the oven grill. Turn them regularly until the skin is black and blistered on all sides.

2. Peel and deseed

   Place the hot peppers in a covered bowl. After 10 minutes, the skin will peel off easily. Remove seeds and cut the flesh into very small cubes.

3. Prepare the base

   Mash the feta with a fork in a bowl. Stir in the yogurt, olive oil, and lemon juice. The mixture should remain thick and textured.

4. Combine and season

   Add the peppers, finely minced garlic, sliced chili, and oregano. Mix firmly. The dip should be consistent but with visible pieces of pepper.

Chef's tips

• Never use a food processor, or you'll end up with soup. A fork is your best tool.
• Let it rest for 2 hours in the fridge before serving so the pepper aromas infuse the cheese.

Storage

Store for 3 to 4 days in the refrigerator in a tightly sealed jar. Do not freeze.