Saturday, March 31, 2012
(about 2 1/2 cups)
This zesty Greek cheese dish makes a great party dip. It's very easy to make and wonderful with cut up vegetables, bread, pita or crackers. I love tossing this spicy hot dip with pasta. It's delicious!
Htipiti typically contains olive oil, but I prefer using a small amount of yogurt instead.
2 red bell peppers
2 jalapeno peppers
3-5 cloves garlic, leave the skins on.
1/4 cup Greek style plain yogurt
1/2 lb feta, drained and cut up
1 tbsp freshly squeezed lemon juice
1 tsp sweet paprika
1/4 tsp ground cumin
grated black pepper, to taste
Preheat oven to 450°F.
Wash bell peppers and jalapeno peppers. Cut in half and remove the seeds. Place the peppers skin side up onto a baking sheet lined with parchment paper or aluminum foil. Add the garlic cloves, keeping everything in one layer. Bake in the middle of the oven for about 20-30 minutes or until the tops are blistered. Remove from oven and cool.
Slip the blistered skins off the peppers and place them into the bowl of a food processor. Remove the skins from the garlic cloves and add those as well. Add the yogurt, feta, lemon juice, paprika, cumin and grated pepper. Process until smooth.