Feta Dip With Chili And Pesto - It's Heavenly! - By One Kitchen
Really delicious feta cheese dip inspirered by the dip called Haydari.
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You will need:
1 lbs of soft feta cheese
7.5 oz of bell pepper pesto (or another kind of pesto)
1 tsp of paprika
1 tsp of sambal oelek
1½ clove of garlic
3 tbsp of oil
Salt and pepper
1 large handful of parsley
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Greek Roasted Red Pepper and Feta Cheese Dip (Htipiti) #shorts
A classic Greek dip recipe made with feta cheese, roasted red peppers, olive oil, garlic, lemon juice and seasonings. Be careful, it is quite addictive.
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Greek Roasted Red Pepper and Feta Cheese Dip (How to Make Htipiti)
Ingredients
8 ounces feta cheese
4 red peppers roasted – I used 2 apple peppers and 2 crimson reds, but any mid-sized to larger peppers will do.
3-4 tablespoons olive oil + more for topping
2 cloves garlic
3 teaspoons lemon juice
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Freshly ground black pepper to taste
Instructions
Add everything to a food processor. Process until smooth.
If desired, you can add in more olive oil to achieve a creamier consistency.
Transfer to a bowl and top with extra olive oil.
Serve with toasted crostinis or crackers.
Get the full recipe at Chili Pepper Madness -
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Ktipiti
This spicy whipped feta, called ktipiti, which means beaten, is versatile and delicious. The recipe makes about two cups. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
½ to 2/3 cup extra virgin Greek olive oil
2 chopped roasted red peppers either freshly roasted or brined Greek Florina peppers, rinsed and drained
1 to 2 fresh chile peppers seeded, to taste
1 pound Greek feta cheese crumbled or broken up
A few drops of hot sauce
1 teaspoon dried Greek oregano
Juice of ½ to 1 lemon to taste
Black pepper to taste
4 to 6 tablespoons extra virgin Greek olive oil
2 – 3 tablespoons Greek yogurt as needed
Pulverize the peppers in the bowl of a food processor.
Add the feta and pulse until it’s a thick cream. Add half the lemon juice, hot sauce to taste, oregano, black pepper and 4 tablespoons of olive oil. Pulse to combine well. The mixture should be creamy. Add remaining olive oil, Greek yogurt and lemon juice as needed to adjust flavor and consistency.
Variations
You can use this as a dip but you can also use it to stuff long green peppers for baking, or even as a topping over broiled fish or chicken. It’s also great in between slices of cooked beets.
To stuff peppers: Add ½ cup plain bread crumbs to the mixture. Remove the crowns from 6 to 8 long green peppers. Carefully remove as much of their seeds as possible without tearing the pepper. A long, dull butter knife does the trick. Using your thumb, press as much of the cheese mixture as possible into each hollowed out pepper, leaving about a half inch from the top free. Place the crown inside each pepper opening, stem side in. Place in an oiled pan, drizzle with olive oil, and bake in a preheated oven at 375F/180C until tender but al dente, and lightly charred. Serve hot.
As a topping for fish such as salmon or sea bass, or for chicken, add 1 egg, ½ cup breadcrumbs, and 2/3 cup chopped fresh herbs such as mint, parsley and fresh oregano to the mixture. Season the fish or chicken with salt and pepper, and brush the fish or chicken with olive oil and a little mustard if desired. Press a few tablespoons of the cheese mixture onto the surface of each fillet and bake. You can broil for a few minutes just before removing from oven to get some color on the cheese crust.