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.
Ingredients
Makes about 4 cups
4
1
½
1
3
8
4
Preparation
-
Step 1
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.
Step 2
Meanwhile, whisk shallot, garlic, vinegar, a pinch of black pepper, and remaining ¼ cup oil in a small bowl to combine. Season with salt.
Step 3
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.
Step 4
Top htipiti with more thyme and serve with pita chips.
Step 5
Do Ahead: Dip can be made 1 day ahead. Keep chilled.