Feta and Roasted Red Pepper Dip (Htipiti)
roasted red bell peppers
approximately 2 peppers
red wine vinegar
Freshly ground black pepper
coarsely chopped (about 2 cups)
plus more for serving
Pita chips or cucumber slices
Whisk shallot, garlic, vinegar, a pinch of black pepper, and ¼ cup oil in a small bowl to combine. Season with salt.
Finely chop roasted red peppers 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.
Top dip with more thyme and serve with pita chips or cucumber slices.
Do Ahead: Dip can be made 1 day ahead. Keep chilled.
Note: Inspired by this
from Zaytina published in Bon Appetit magazine.Fe
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