An amateur chef Ktipiti Recipe (Red Bell Peppers and Feta Dip)

Ktipiti Recipe (Red Bell Peppers and Feta Dip)

Autor: Damián Serrano
Personas: 4 Tiempo: 1 h Dificultad: Fácil

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

Preheat oven to 175 ° C
Grease the pepper with olive oil.
Bake the pepper for 45 minutes, turning over half an hour.
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.
Peel the peppers, remove de seeds, cut into strips and then into small squares.
Crush the garlic in a mortar with a little of salt until it forms a paste.
In a bowl, smash and beat well the feta cheese until creamy.
Add cream cheese, yogurt, garlic, herbs, paprika and mix well.
Saison with a few drops of vinegar and a pinch of salt to taste.
Let sit covered in the fridge a few hours.
Done. Serve with some toasted bread, blinis, vegetable sticks (carrots, peppers, cucumber, …) or endive.

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 ^[1]