A Healthier Version
A fellow food blogger shared this recipe not too long ago and it reminded me of my love for this dip. It had been awhile since I’d made it last I knew I had to get on it!
I’ve been making this dip for years, but from my understanding it is a take on a Greek Dip called Htipiti. I’ve seen many versions of this dip but they almost all include, roasted red peppers, feta, and olive oil.
When I was a teenager, living in Toronto with my parents. They would go to the St.Lawerence market, an open market full of fresh produce, deli, butchers, flowers, and crafts almost every weekend. Some weekends I’d join them, depending on whether or not I could get my somewhat nocturnal teenager body out of bed. My parents would get a lot of our meats, some produce, A LOT of cheese (my family’s love of good cheese runs deep), and we would always get a big container of this dip! And it was almost always devoured within that same day. Eventually we just started making it for ourselves.
Seeing this recipe pop up the other day brought back some fond memories…does food do that for you too?
The ingredients in this dip really aren’t that unhealthy, but there is quite a bit of feta and olive oil. I’ve always preferred to lighten it up and make it a little more ‘healthy’ but subbing out some of the feta for plain greek yogurt. The taste is a tad more mild, but still delicious and the yogurt add a nice creaminess to the dip as well. I also like to add roasted garlic to mine. I usually always have a bulb available to roast for dishes throughout the week but feel free to use store bought or even just minced garlic is great too in a pinch!
I enjoy mine with some crisp corn chips and veggies but it would be great too with some fresh pita or crackers. This dip is the perfect size for snacks through out the week or a small appetizer to share but if your planning on making it for a larger group, I’d definitely recommend doubling the recipe.
Roasted Red Pepper and Feta Dip
A ‘Healthier’ Roasted Red Pepper and Feta Dip.
- 4-5 Medium Roasted Red Peppers (I used jarred)
- 1/2 Cup of Feta Cheese
- 1/2 Cup of Plain Greek Yogurt
- 1/4 Cup of Extra Virgin Olive Oil (Plus 1 Tbsp if you’re roasting your own garlic)
- 3-4 Cloves of Roasted Garlic
- 1/4 Tsp of Red Chilli Flakes
- 1/4 Tsp of Sea Salt
- 1/4 Tsp of Black Pepper
- If you’re roasting your own garlic; preheat oven to 375F and cut off the top of the garlic bulb revealing the cloves. Place the garlic bulb on a small tray or dish and drizzle with olive oil and bake for approx 45 mins – 1 hr or until garlic is brown and golden and very fragrant. Remove and allow to cool before removing cloves *
- Add all other ingredients, adding oil slowly as you blend to achieve a smooth consistency. You don’t want there to be so much oil that it separates.
- Transfer to a bowl and chill or serve immediately with your fav vegetables, corn chips or pita
*Step one is optional – You can save time by buying some already roasted garlic!