Whipped Feta dip. Photo by Douglas Fletcher.
Whipped Feta Spread with Roasted Red Peppers and Scallions
The spicy Greek Feta dip, htipiti, usually comes with the ingredients already mixed together, but this “deconstructed” version, originally served at Apiri Greek Eatery in Heraklion, Crete, is just as delicious. Serve with crusty bread or pita, cucumber spears, and kalamata olives.
Ingredients
- 16 oz Greek Feta room temperature
- 1 small clove garlic thinly sliced
- 1.5 to 2 tbsp extra virgin olive oil plus more for drizzling
- ½ red bell pepper roasted, peeled, and stem and seeds removed
- 2 scallions thinly sliced
- 2-3 pickled peperoncini sliced into rings
- Ground medium-hot red pepper, such as Maraş to taste
Instructions
- Add Feta, garlic, and olive oil to a food processor and blend until smooth, adding more oil as needed. If the mixture is too stiff, add 1–2 tablespoons of Feta brine along with the oil until creamy. Spread whipped Feta on a plate with a spatula.
- Dice the red bell pepper. Scatter over the whipped Feta. Top with scallions, peperoncini, and crushed red pepper. Drizzle with extra virgin olive oil.
Janet Fletcher
James Beard Award–winning journalist Janet Fletcher is the author of Cheese & Wine, Cheese & Beer, The Cheese Course, and Planet Cheese, a weekly blog devoted to everything cheese. Visit janetfletcher.com to sign up for Planet Cheese and view Janet’s current schedule of cheese appreciation classes around California's Bay Area.
