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Roasted Red Pepper Dip


Here’s another Greek word that will have you tongue-tied…say Htipiti. It’s pronounced “Huh’Tee-Pee-Tee” (say it quickly) and in Greece it’s also known as Tirokafteri or Kopanisti.

Whichever way you call it, some hot peppers are used in this spicy dip.

I like heat but I don’t want my head blown off. I want the heat to heighten the flavour of my food – not take it over. This dip has a “middle of the road” heat and I’m sure your guests will mop it all up with pita breads.

In the dip I’ve used roasted red peppers (yum world) and in Greece they are called Piperies Florinis or Florina peppers.

It’s also Greek lore that they are called Pipieres Florinis as the locals eat more peppers than Greeks of other regions and they do enjoy their heat. My parents are from Florina and now I know why I eat so many peppers!

For this recipe I used a medium-hot red pepper but you might not find this pepper year’round so I’m substituting the heat with a Jalapeno…roast it too! Herbs are absent in this dip but the roasted peppers are what makes this dip “special”.

Roasted Red Pepper Dip

1 slab of feta, crumbled
1 clove of garlic
1 green onion, chopped
4 oil-packed sun-dried tomatoes, rinsed
2 large roasted red pepper, peeled & de-seeded
1 roasted jalapeno pepper, de-seeded & chopped
extra-virgin olive oil

  1. In food processor, combine cheese, oil, garlic, green onions, tomatoes and red peppers.
  2. Blend well to form a nice smooth paste.
  3. Slowly add olive oil, bit by bit. If it;s too thick, add some more
  4. Serve with pita bread, crackers or crusty bread.
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13 Responses

  1. This looks great! It has so many of my favorite flavours. Feta, sun dried tomato, roasted red peppers,… I imagine this would go well as a spread in a sandwich . I will have to make this.

  2. Kevin, I’m pleasantly surprised by the flavour of this dip…you will too. The traditional version is now officially out the door!

  3. I love red peppers! I use the pimientos (canned/jarred/bottled) from Spain – unfortunately/fortunately I have to go to Spain or Andorra to get them, but they would work perfectly here. With the feta…yum, is right!

  4. This looks, so soo good. I am totally bookmakring it. Do you always roast teh peppers yourself or will the jarred ones do? I sometimes find they have a rather vinegary flavour.

  5. Katerina, I’m scooping up the last bit right now! I prefer the roasted peppers on the BBQ and I agree the jarred ones are vinegary.

    In the fall, I roast about 2 bushels of red peppers and freeze them for the winter. Wanna know how?

  6. Peter, this dip sounds soooooo good! I’ll have to pick up some peppers at the market this weekend! I think I’ll try using an Italian peperoncino instead of the jalapeno. Mmmmm!

  7. Hey Peter, I just wanted to let you know I tried a version of this – but it was inspired by your post! I roasted red peppers, then I mixed it in the food processor with pine nuts, feta and goat cheese, sherry vinegar and olive oil. I served it for the adults at a kids B-day party we catered. It was a hit! Thanks so much!

  8. Jenn, that’s the best complement & thank you! I must insist you try it next time with some sun-dried tomato, it adds that “something”.

    I know this dip is gonna be a hit when I’m in Greece.

  9. hiya.

    thanks for the recipe. i’m a novice cook who loves making small dishes and this is now a favorite of mine.

    delicious.

    thanks again.

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