Feta and Roasted Red Pepper Dip (Htipiti)
Course
Appetizers
Cuisine
Middle Eastern
,
Vegetarian
Servings
Prep Time
6
people
15
minutes
Passive Time
15
minutes
Servings
Prep Time
6
people
15
minutes
Passive Time
15
minutes
Ingredients
1
jar
roasted red bell peppers
approximately 2 peppers
1/4
cup
olive oil
1/2
medium shallot
finely chopped
1
garlic clove
finely chopped
3
tablespoons
red wine vinegar
Freshly ground black pepper
kosher salt
8
ounces
Greek feta
coarsely chopped (about 2 cups)
4
teaspoons
thyme leaves
plus more for serving
Pita chips or cucumber slices
for serving
Instructions
Whisk shallot, garlic, vinegar, a pinch of black pepper, and ΒΌ 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.
Recipe Notes
Note: Inspired by this
recipe
from Zaytina published in Bon Appetit magazine.Fe