Htipiti is a Greek spread that varies from region to region but it is mostly a cheese-based spread. I love making my spread with roasted red peppers as it adds smokiness and transports me right back to the island of Paros with its beautiful beaches and sunny days that last forever. It doubles up as a dip with crudités and delivers on all those summary Mediterranean flavours. A must-have on that al fresco menu!
200g feta cheese
125ml roasted red peppers, roughly chopped
62ml olive oil
15ml lemon juice
2,5ml smoked paprika
Add all the ingredients into the bowl of a food processor and pulse to combine.
Serve as a spread on a meze platter with flatbread, olives, cucumber and tomato or simply as a dip with crudités.
The spread will keep for one week when refrigerated.