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Tyrokafteri (Htipiti) Dip

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Tyrokafteri (Htipiti) Dip

One dip you will always find on a menu at a Greek restaurant is Tyrokafteri aka spicy Feta dip. In Thessaloniki (Greece’s 2nd largest city), they call this dip “htipiti”. This version is how it’s traditionally made. Just four ingredients – Feta, olive oil, red wine vinegar, roasted hot pepper.

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Spicy Greek Feta Dip or Tirokafteri (Τυροκαυτερή). The name alone should have your mouth drooling! Chef Peter Minaki shows you this easy-to-follow recipe that’s so delicious your guests will be asking for seconds – even thirds! Minaki also shows a little tableside finesse while preparing this yummy Greek dish!

Tyrokafteri (Htipiti) DipRecipe by Peter MinakiCourse: Featured
Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Ingredients
  • 1 hot banana pepper

  • 2 slabs of Feta cheese (about 400 gr.)

  • 1/4 red wine vinegar

  • 1/2 cup extra-virgin olive oil

Directions
  • Pre-heat your gas or charcoal grill and place the pepper over medium high heat. Char for about 5 minutes a side or until just blistered. Remove from the heat and place in a bowl/plate and cover with plastic wrap. After five minutes, peel and discard the skin and set aside.
  • Place your Feta in a medium bowl and mash with a fork.
  • Add the vinegar and olive oil and mix until combined.
  • Remove the stem from the pepper and discard. Finely chop the pepper and mix in with your cheese mix.
  • Transfer to a bowl/plate, drizzle with more olive oil and serve with crusty bread or pita wedges.

The post Tyrokafteri (Htipiti) Dip first appeared on Kalofagas.ca.


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