Ktipiti Recipe (Red Bell Peppers and Feta Dip)

 

Apéritif dînatoire is the term used in France for an snack dinner or to refer to a cocktail dinner. It is widely used. I had never heard that expression until the first time I was invited to have dinner this way. It’s called language immersion, and you learn a new language fast, they say. It was also at this dinner I discovered the ktipiti. There he was, in my first apéritif dînatoire, next to a big bowl of chips, some peanuts, olives, chicken wings, salmon, crab sticks, tapenade, and other cold things to snack on them. I ate a lot of it, spread on some blinis. So, as I loved it so much, I asked for its name and wrote it down to look what it is and how it is done afterwards. Since then, I have served lots of ktipiti when I have organized an apéritif dînatoire.

How to make ktipiti

The apéritif dînatoire is a recipe from Greece, as one can imagine by its name. Except for the pepper, that you have to roast firts, it’s nothing complicated, just mix, let it set and it’s ready to serve. It is really very easy to suit the taste for those that will eat it playing with the amounts of cream cheese and feta. When I prepare it for me, I use a little more cream cheese than feta, so the taste is soft, yet pronounced by both cheeses, which I really love mixed with the roasted pepper and the garlic pinch. Yes, you have to be very careful with the garlic, if you put more than you should, even a little, I find it screews the recipe quickly. It’s better off to put just a little.

Here’s the recipe:

Ktipiti Recipe (Red Bell Peppers and Feta Dip)

Average Rating: (1 votes, average: 5.00 out of 5)
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Serves: 4 Time: 1 h Difficulty: Easy

Ingredients

• 1 red bell pepper, washed
• 100 g feta cheese, cut into cubes
• 125 g of cream cheese
• 2 or 3 tablespoons Greek yogurt
• 1/2 clove garlic, peeled and without the seed
• Dill, finely chopped, to taste
• Parsley, finely chopped, to taste
• Chives, finely chopped, to taste
• A pinch of paprika
• Olive oil
• Vinegar
• Salt, to taste
• To serve with: toasted bread, blinis, vegetable sticks (carrots, peppers, cucumber, …) or endives

Directions

1. Preheat oven to 175 ° C
2. Grease the pepper with olive oil.
3. Bake the pepper for 45 minutes, turning over half an hour.
4. Put the pepper in a pot and cover tightly. Let it insode, covered, for about 10 minutes. That makes the skin of the pepper to separate and to be easier to peel.
5. Peel the peppers, remove de seeds, cut into strips and then into small squares.
6. Crush the garlic in a mortar with a little of salt until it forms a paste.
7. In a bowl, smash and beat well the feta cheese until creamy.
8. Add cream cheese, yogurt, garlic, herbs, paprika and mix well.
9. Saison with a few drops of vinegar and a pinch of salt to taste.
10. Let sit covered in the fridge a few hours.
11. Done. Serve with some toasted bread, blinis, vegetable sticks (carrots, peppers, cucumber, …) or endive.

Hints, Tips, and Tricks

• You can make a very soft version substituting some feta by cream cheese. Or stronger, replacing some cream cheese by som emore feta.
• Beware of garlic! With very little it can take much of garlic flavor.
• You should also try: Tzatziki

 

Categories: recipe

Tags: aperitivos

Now you know hoe to make ktipiti

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