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This Greek feta spread (pronounced ch-tee-pee-tee) means “beaten,” traditionally with a mortar and pestle. It can be flavored with sweet or hot peppers, or both. This recipe features finely chopped roasted peppers. This recipe was reader-requested from Zaytinya, in Washington, DC.
- 1 tablespoon plus ¼ cup olive oil
- ½ medium shallot, finely chopped
- 1 garlic clove, finely chopped
- 3 tablespoons red wine vinegar
- Freshly ground black pepper
- 8 ounces Greek feta, coarsely chopped (about 2 cups)
- 4 teaspoons thyme leaves, plus more for serving
Preheat oven to 300°. Place bell peppers on a rimmed baking sheet and drizzle with 1 Tbsp. oil; turn to coat. Roast peppers, turning every 15 minutes or so, until collapsed and very tender, 60–75 minutes. Let cool.
Meanwhile, whisk shallot, garlic, vinegar, a pinch of black pepper, and remaining ¼ cup oil in a small bowl to combine. Season with salt.
Remove stems, skins, and seeds from bell peppers; discard. Finely chop flesh and transfer to a medium bowl. Whisk dressing to reincorporate and pour over peppers; toss to coat. Gently toss in feta and 4 tsp. thyme. Cover and chill dip at least 15 minutes to allow flavors to meld. Taste and season with more salt and pepper if needed.
Top htipiti with more thyme and serve with pita chips.
Do Ahead: Dip can be made 1 day ahead. Keep chilled.