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Feta & Red Pepper Dip with celery and pitta bread

Htipiti

Htipiti, a feta cheese and red pepper spread of Greek orgin is known by several different names including Ktipiti, Tirokafteri, or Kopanisti, which is also a cheese.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12 Portions
Course: Appetizer, Sauces, Side Dish, Snack
Cuisine: greek
Calories: 78
Ingredients Method

Ingredients
  

  • 200 g Feta + Extra to Garnish
  • 1 Red Pepper
  • 2 Tbsp Olive Oil +1 Tbsp for Cooking
  • Juice from ½ Lemon
  • 1 Tsp Black Pepper
  • ¼ Tsp Cayenne Pepper
  • Pinch Oregano To Garnish

Method
 

  1. Pre heat the oven to 220 degrees C or 440 degrees F or gas mark 8.
  2. Line a baking tray with parchment paper and drizzle it with ½ of the reserved olive oil.
  3. Remove the seeds but keep the flesh of the pepper as whole as it can be and lay flat along the parchment paper. Drizzle with the remining ½ of reserved oil.
  4. Roast the pepper flesh for 10-12 minutes until the skin begins to blister and char. Remove from the oven and allow to cool before peeling the blackened skin. Discard the skin.
  5. Place all the other ingredients into a blender with the pepper flesh, and blitz until combined.
  6. Top with extra feta and oregano and serve with pitta or crudites.