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This classic Greek dip called htipiti is simple-to-make and bursting with flavour. the salty cheese and sweet peppers in the recipe make for a real winning combination. It can be made as part of a larger mezze plate- try serving it with hummus, toasted pita breads and olives for a starter that will stretch round lots of people. It is best eaten as soon as possible but will keep in the fridge for a day or 2 if well covered.
- 3 red peppers, halved and deseeded
- 4tbps olive oil
- 200g packet feta cheese, crumbled
- 1 tbps freshly chopped thyme
- Pinch chilli flakes
- Salt and freshly ground black pepper
- Pinch dried chilli flakes, for garnish
- Set the oven to 200°C/392°F/Gas Mark 6.
- Place the peppers, cut side down on a baking tray and drizzle over the 2 tbps olive oil. Roast the peppers for about 30 mins, or until the skins start to char. Remove the peppers from the oven and immediately place them in a freezer bag. Fold bag over to seal in steam and leave the peppers to cool, then it should be easy to peel away the skins.
- Roughly chop the pepper flesh and put in a food processor with most of the feta cheese, remaining olive oil, thyme, chilli flakes and seasoning and whiz until smooth. Spoon into serving dish. Scatter reserved feta and a few chilli flakes on top.
Top Tip for making Red pepper and feta cheese dip
You could try this recipe with yellow or green pepper too