This is Greek Whipped Red pepper Feta will be your new best friend once you see how much your guests and family love it. This is my version of the Greek dip, Htipiti. Growing up half Greek, I incorporate these flavors from my childhood in a majority of my cooking. I love this whipped red pepper feta because it is so versatile. It can be used as a dip on it’s own, as a spread in sandwiches or lettuce/lunch meat wraps, or as an accompaniment to just about any meat. Regardless how you choose to use it, a punch of flavor will be added taking your plate to the next level.
What ingredients are in this?
Veggies Red bell pepper, onion, and garlic. If you do not like onion, replace with another red bell pepper.
Feta cheese Not all fetas are the same. Obviously fresh feta would be the best option, but not everyone has access or the time to source it out. If buying from the supermarket, try to use a feta that is packaged in a block and and not pre crumbled as it will turn out very dry.
Liquids Red wine vinegar and extra virgen olive oil. It is always best practice to use high quality vinegar and olive oil when not using it for cooking.
Spices Dried oregano. Once again the higher quality your spices are, the better food will taste.
How to make Whipped Red Pepper Feta?
- Wash and then roughly chop the bell pepper and onion. Sauté until translucent about 10-12 minutes and let cool.
- While the veggies or sautéing; add all the other ingredients (feta, garlic clove, oregano, salt, red wine vinegar, and high quality olive oil) to a blender or food processor. Once the bell pepper and onion have cooled add them as well.
- Blend until completely emulsified and serve immediately.
Optional Toppings
If serving as a dip, top with more feta and red pepper flakes
How to store Whipped Red Pepper Feta?
This stores very well and should be used within 3-4 days. Place the leftover in an airtight container and store in the refrigerator. Quickly stir before serving as separation can occur.
What to serve with Whipped Red Pepper Feta?
This dip can be served by itself with raw veggies (carrots, radishes, celery, cucumber slices), your favorite chip (tortilla chips work great), or toasted gluten free bread pieces.
It can be used as a spread on sandwiches or lettuce and lunch meat wraps.
I often serve this as a salsa to accompaniment to a meat. My favorite way to enjoy this flavorful sauce is with chicken meatballs and a big salad. It would be great with grilled chicken as well.
More La Disco Nap Recipes
Grandma’s Greek Yogurt Tzatziki
Pickled Jalapeno Pico de Gallo Salsa
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
Greek Whipped Red Pepper Feta-Htipiti
Equipment
- 1 hand blender or food processor
- 1 cutting board
- 1 Skillet
Ingredients
- 1 red bell pepper
- 1 onion
- ¼ cup feta cheese
- 1 garlic clove
- 1 Tablespoon red wine vinegar
- 2 Tablepoon olive oil divided
- ½ teaspoon dried oregano
- 1 pinch salt
Instructions
- Wash the red bell pepper, removed the seeds and membrane and remove the peel of the onion. Roughly chop the red bell pepper and onion.
- Add a tablespoon of regular olive oil to a medium high heat skillet. Add the chopped bell pepper and onion and sauté until translucent. About 10-12 minutes. Once finished let cool.
- While the veggies or sautéing; add the feta, garlic clove, oregano, salt, red wine vinegar, and high quality olive oil to the blender or food processor. Once the bell pepper and onion have cooled add them as well.
- Blend until completely emulsified. Serve immediately.
