Hot Feta Cheese Spread
Posted: Mon Jun 15, 2009 10:18 pm
Hot Feta Cheese Spread
Htipiti is a classic meze (appetizer) in the tavernas of Thessalon'ki, Greece. There are many different variations. The peppers add delightful color and flavor to the spread. If you prefer that hot-hot bite, beef up the number of peppers or use habañero chiles. To cool things a bit, substitute a red bell pepper for a few of the jalapeños.
Ingredients:
4 to 6 red and green jalapeño peppers, roasted, skin peeled, and diced
1 lb. Greek feta cheese, finely crumbled
1/4 lb. cream cheese
1/4 c. extra virgin olive oil
1/3 c. fresh lemon juice optional, 2-3 garlic cloves, crushed
Preparation:
To roast the peppers, place them on a baking sheet in an oven set at 500 degrees F. Bake until the peppers are soft enough to peel the skins, about 20 minutes.
Blend the feta and cream cheese in a mixer or food processor until smooth. Mix in the roasted peppers, olive oil, and, if using, garlic cloves. Add the lemon juice 1 T. at a time. Taste the mixture and add the lemon juice accordingly to balance the flavor. You might not need all the lemon juice depending on the type of feta used. Refrigerate and use as a spread on bread or pita or a dip for vegetables. Serves 10–12.
Htipiti is a classic meze (appetizer) in the tavernas of Thessalon'ki, Greece. There are many different variations. The peppers add delightful color and flavor to the spread. If you prefer that hot-hot bite, beef up the number of peppers or use habañero chiles. To cool things a bit, substitute a red bell pepper for a few of the jalapeños.
Ingredients:
4 to 6 red and green jalapeño peppers, roasted, skin peeled, and diced
1 lb. Greek feta cheese, finely crumbled
1/4 lb. cream cheese
1/4 c. extra virgin olive oil
1/3 c. fresh lemon juice optional, 2-3 garlic cloves, crushed
Preparation:
To roast the peppers, place them on a baking sheet in an oven set at 500 degrees F. Bake until the peppers are soft enough to peel the skins, about 20 minutes.
Blend the feta and cream cheese in a mixer or food processor until smooth. Mix in the roasted peppers, olive oil, and, if using, garlic cloves. Add the lemon juice 1 T. at a time. Taste the mixture and add the lemon juice accordingly to balance the flavor. You might not need all the lemon juice depending on the type of feta used. Refrigerate and use as a spread on bread or pita or a dip for vegetables. Serves 10–12.