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