The roasted pepper and feta dip is a Greek-origin roasted pepper cream. Its name is Ktipiti and it is great to serve as an appetizer on crostini or to dress pasta. During the summer season, it can be used to make pasta salad. Like the Greek dip with feta and yogurt or the spicy pepper sauce, this roasted pepper and feta cream is easy and quick to make. The base is made with roasted peppers, and you can choose whether to roast the peppers in an air fryer or in the microwave, feta, garlic, basil, and olives. Then, just blend everything and you’ll have a roasted pepper and feta dip that will captivate you from the first bite.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Greek
- Seasonality: Summer, Fall
- Energy 187.45 (Kcal)
- Carbohydrates 5.47 (g) of which sugars 3.69 (g)
- Proteins 5.26 (g)
- Fat 16.35 (g) of which saturated 5.37 (g)of which unsaturated 1.75 (g)
- Fibers 1.93 (g)
- Sodium 366.59 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make roasted pepper and feta cream
- 2 peppers (roasted)
- 4.23 oz feta
- 1 clove garlic
- 1 bunch basil
- 6 Greek black olives
- 1 tsp Tabasco
- 1 pinch smoked paprika
- 2 tbsps extra virgin olive oil
What you need
- 1 Immersion Blender
- 1 Mixing Bowl
Procedure
After roasting the peppers, let them rest in a bag until they are at room temperature. Then, peel them and remove the stem, seeds, and filaments. Place the pepper strips in the blender jar and add the garlic, basil, pitted olives, Tabasco, paprika, and oil. Give it a rough blend and then add the feta cut into large cubes. Blend again until you get a creamy consistency.
Pour the roasted pepper and feta dip into the mixing bowl and garnish as desired with basil leaves.
Extra tips for roasted pepper and feta dip
The roasted pepper dip keeps well for 2-3 days in the refrigerator, in a glass jar.
Roasted pepper dip without feta
Instead of feta, you can use fresh robiola or goat’s tomino.
Roasted pepper pesto with cooked garlic
Wrap a head of garlic with aluminum foil and cook it along with the peppers, making sure to cut the top. Use a small part of cooked garlic to flavor your roasted pepper dip. It will be more digestible.
