Feta Dip

While most people have put away their painted eggs and finished off their remaining chocolate rabbits and jelly beans, we are enthusiastically awaiting our Greek Easter celebration this Sunday. A day steeped in tradition in our family, we are already preparing for the fun feast ahead.

To prepare ourselves for our excessive feta consumption, we whip up a light feta dip for some friends. Htipiti is a spread combining the salty cheese with roasted red peppers and spices, kind of like a Greek Romesco Sauce. We love to serve the orangey red blend as a dip with our absolute favorite chips, Food Should Taste Good Multigrain Tortilla Chips or as a spread atop a lamb burger or flatbread. The blend of Mediterranean flavors in every bite triggers our taste buds for the meal ahead.

Roasted Red Pepper and Feta Dip (Htipiti)
 
8 oz feta cheese, roughly crumbled
1 whole roasted red pepper, roughly chopped
1 t lemon zest
1 T lemon juice
2 T EVOO
1 t cumin
1 t dried oregano
1 t chopped fresh chives
1 clove garlic
1 t cracked black pepper

In a food processor, add all the ingredients and pulse until fully blended and smooth. If the mixture is too thick add more EVOO. Plate and serve with pita chips and/or sliced vegetables, we love Food Should Taste Good Multigrain Tortilla Chips. Serves 6-8.

Looking forward to a weekend of celebrations...