Htipiti gets its name from the traditional method of “beating” the cheese with a mortar and pestle. Also known as Kopanisti (pounded) in some parts of Greece, this is a quick and easy dip that combines the sweetness of red peppers and the salty tang of Feta cheese. You can add more heat by increasing the amount of red pepper flakes and you could also add some fresh garlic if you like.
- 2 large red peppers (roasted, peeled, and seeded)
- 1 Anaheim pepper (seeded and chopped, you could substitute with a jalapeno pepper)
- 1 lb. Feta cheese (crumbled)
- 1/2 cup Ricotta (or Cream Cheese)
- 4 tbsp. olive oil
- 3 tbsp. lemon juice
- 1/4 tsp. paprika
- 1 pinch of red pepper (flakes)
- You can roast the red peppers in the oven or on the grill. I prefer to grill them until the skin is blackened and blistered on all sides. I allow them to cool, then peel the skin off and remove the seeds.
- Chop the red peppers into large chunks and set aside. Carefully chop the Anaheim pepper and remove the seeds. Anaheim peppers are considered medium hot peppers - be careful not to touch your eyes with your fingers after handling the pepper or the seeds.
- In the bowl of a food processor, add the feta cheese, the Ricotta (or Cream Cheese) and the chopped peppers. Add the olive oil and lemon juice and process until smooth. Add the paprika and red pepper flakes and mix until light and creamy.
- No food processor? You can use a blender or try the traditional method of beating the ingredients in a bowl or using a mortar and pestle.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||2 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|