Htipiti Spread (Bell Pepper)

By KDHarmon

This Greek feta spread (prounced ch-tee-pee-tee) means "beaten", traditionally with a mortar and pestle. It can be flavored with sweet or hot peppers, or both. This version features finely chopped roasted peppers.

Pepper skins have a crunchy texture that interferes with the softness of the dip. Slowly roast the peppers until they're wrinkled but not yet browned to slip off the peels easily.

Ingredients

• 4 red bell peppers
• 1 Tbl plus 1/4 C olive oil
• 1/2 medium shallot, finely chopped
• 1 garlic clove, finely chopped
• 3 Tbl red wine vinegar
• Freshly ground black pepper Taste and season with more salt and pepper if needed.
• Top dip with more thyme and serve with pita chips.
• Can be made one day ahead. Keep chilled.
• Makes about 4 cups.
• Kosher salt
• 8 oz Feta, coarsely chopped (about 2 cups)
• 4 tsp thyme leaves, plus more for serving
• Pita chips

Preparation

Step 1

Preheat oven to 300 degrees. Place bell peppers on a rimmed baking sheet and drizzle with 1 Tbl oil, turning to coat.

Roast peppers, turning every 15 minutes or so, until collapsed and very tender, about 60-75 minutes. Let cool.

Meanwhile, whisk shallot, garlic, vinegar and a pinch of black pepper and remaining 1/4 cup oil in small bowl to combine. Season with salt.

Remove stems, skins and seeds from peppers, discard. Finely chop flesh and transfer to medium bowl. Whisk dressing to reincorporate and pour over peppers, toss to coat. Gently toss in feta and thyme. Cover and chill dip at least 15 minutes to allow flavors to meld.

Top with more thyme and serve with pita chips. Can be made one day ahead, keep chilled.

Makes about 4 cups.