It's Greek to Me's Spicy Hot Feta Cheese Spread - Htipiti

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It's Greek to Me's Spicy Hot Feta Cheese Spread - Htipiti

4 to 6 red and green jalapeño peppers, roasted, skin peeled, and diced

1 lb. Greek feta cheese, finely crumbled

1/4 lb. cream cheese

1/4 c. extra virgin olive oil

1/3 c. fresh lemon juice optional, 2-3 garlic cloves, crushed

 

 

 

 

 

To roast the peppers, place them on a baking sheet in an oven set at

500 degrees F. Bake until the peppers are soft enough to peel the

skins, about 20 minutes. Blend the feta and cream cheese in a mixer or

food processor until smooth. Mix in the roasted peppers, olive oil,

and, if using, garlic cloves. Add the lemon juice 1 T. at a time.

Taste the mixture and add the lemon juice accordingly to balance the

flavor. You might not need all the lemon juice depending on the type

of feta used. Refrigerate and use as a spread on bread or pita or a

dip for vegetables.

 

Serves 10–12.

 

Source: Minneapolis St.Paul Magazine

Formatted by Chupa Babi in MC: 05.17.07

 

Htipiti is a classic meze (appetizer) in the tavernas of Thessalon'ki,

Greece. There are many different variations; this recipe is It's Greek

to Me's memorable rendition. The peppers add delightful color and

flavor to the spread. If you prefer that hot-hot bite, beef up the

number of peppers or use habañero chiles. To cool things a bit,

substitute a red bell pepper for a few of the jalapeños.

 

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