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Red Pepper & Feta Dip (Htipiti)

A traditional Greek meze dip. Ideal as an appetiser served with warmed pita, olives and a round of drinks.

Serves 4-6 people.

Ingredients

• 250g Red Onion
• 80ml Iliada PDO Kalamata Extra Virgin Olive Oil
• 700g Karyatis Roasted Red Peppers
• 500g Good Greek Feta Cheese – ideally Barrel Aged Feta
• 1 tsp Thyme
• 50ml Odysea Aged Corinthian Vinegar*
• Salt & Freshly Ground Black Pepper to season.

_{* If you do not have this available then substitute with Balsamic Vinegar}

Method

1. Preheat oven to 200°C/ Gas Mark 6
2. Peel onions, chop in half and place on the baking tray. Drizzle with around 20ml of the extra virgin olive oil and roast for approx 45 min, until soft.
3. Finely chop the roasted red peppers, roasted onions and then mix together with the feta cheese. Add the remaining oil, vinegar and thyme.
   
   Take care not to over mix as it will only turn into a paste and this is not the desired consistency, small chunks of feta should still be visible.