Best Htipiti Spread Recipes

Greek Feta Cheese Spread (Htipiti) image

Provided by Steve P.

Categories Spreads

Time 20m

Yield 10 serving(s)

Number Of Ingredients 7

4 ounces feta cheese, crumbled
1 tablespoon olive oil
1 teaspoon lemon juice
1 clove garlic
1/4 cup green onion, chopped
3 ounces sun-dried tomatoes packed in oil, drained
1/4 cup bottled roasted red pepper

Steps:

In food processor, combine cheese, oil, lemon juice, garlic, green onions, tomatoes and red peppers.
Blend well to form a nice smooth paste.
If too thick, thin with a little more oil.
Serve with pita bread, crackers or crusty bread.

Nutrition Facts : Calories 63.8, Fat 5.1, SaturatedFat 2.1, Cholesterol 10.7, Sodium 205.2, Carbohydrate 2.9, Fiber 0.6, Sugar 0.6, Protein 2.2

FETA SPREAD HTIPITI image

Number Of Ingredients 9

8 ounces crumbled feta cheese
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon finely chopped pepperoncini salad peppers
1 teaspoon minced garlic
1 teaspoon chopped fresh oregano
1/4 to 1/2 tsp. dried crushed red pepper
1/8 teaspoon black pepper
Garnishes: dried crushed red pepper, olive oil

Steps:

Pulse feta cheese, 2 Tbsp. olive oil, lemon juice, pepperoncini salad peppers, garlic, oregano, 1/4 to 1/2 tsp. dried crushed red pepper, and black pepper in a food processor 6 to 8 times or until combined, stopping to scrape down sides. Cover and chill 2 hours before serving. Store in refrigerator up to 3 days. Serve with crostini or pita chips. Garnish with dried crushed red pepper and olive oil, if desired. Note: To serve as a sauce, prepare as directed, processing mixture 3 to 4 minutes. Serve immediately.

Htipiti Spread image

Number Of Ingredients 7

4 Red Bell Peppers
1 plus 1/4 Cup tablespoon Olive Oil - First Cold Press
1 clove Garlic Clove - Finely Chopped
3 tablespoons Red Wine Vinegar
8 ounce Greek Feta - Coarsely Choppd
4 teaspoons Thyme Leaves - Plus More For Serving
1 bag Pita Chips - For Serving

Steps:

Preheat oven to 300 degrees. Place Bell Peppers on rimmed baking sheet and drizzle with 1 TBSP of olive turn to coat. Roast peppers turning over every 15 minutes or so until collapsed and tender about 60 minutes. Let cool.
Meanwhile, whisk shallot, garlic, vinegar, a pinch of black pepper, and remaining olive oil in a small bowl to combine. Season with salt.
Remove, stems, seeds and skins 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 fold in Feta and 4 tsp of Thyme. Cover and chill dip atleast 15 minutes. Taste and season with salt and pepper as needed. Top with more thyme and serve with Pita chips.
Can be made 1 day ahead, keep chiiled.