Roasted Red Pepper Dip or Tamponade (Htipiti)




Htipiti 

(Roasted Red Pepper Dip)




Htipiti
(Roasted Red Pepper Tapenade)

A new version of the roasted red pepper dip made as a tapenade was discovered by Rachel Korkor. No blending required. Rachel found roasted peppers continue to release moisture after chopping and advises leaving the chopped peppers for a while to drain away some of the liquid before mixing with other ingredients.


 

Htipiti (Roasted Red Pepper Dip)

Bake: 60 minutes

Prep: 20 minutes

Serves: 6

 

Blend to desired dip consistency or skip the blending and serve as a tapenade. For convenience, you may buy peppers already roasted in a jar.

3 large red bell peppers

Salt and pepper, to taste

3 tablespoons olive oil, divided

1 cup Greek feta, coarsely crumbled

1 tablespoon lemon juice

1/2 teaspoon dried oregano

1/2 small onion, minced

1/4 teaspoon dried thyme

1 garlic clove, crushed or minced

 

 

Place the bell peppers on a rimmed baking sheet lined with foil or paper. Drizzle with 1 tablespoon olive oil, turning to coat. Bake at 3000F for an hour, turning peppers every 20 minutes until soft and the skin blisters. When cool enough to handle, remove and discard skin, stems and seeds. Chop the peppers.

 

Prepare dressing by mixing remaining 2 tablespoons olive oil, lemon juice, onion, garlic, salt and pepper in a small bowl. Whisk mixture and pour over the peppers, tossing together. Stir in feta, oregano and thyme.

 


 

  
              Block feta is very tasty and 
          doesn't contain powdered cellulose

                                                                                                                  






                                                        Charred roasted peppers
Tip: If you want more char on the skin for a smokier flavor, run the peppers under a hot broiler for a few minutes, keeping a close eye on them. Set them aside to cool parchment paper or on foil. 





When Maria invited me to take part in this cookbook project for her church, I knew I didn’t want to share the kitchen with a 400-degree oven for three hours in the middle of a hot, humid Texas summer. This roasted red pepper dip fit the bill, with just an hour in a not-too-hot oven.

The one thing I wasn’t happy with was the intense - and I mean INTENSE - pepper fumes that filled the house - while roasting. Next time I’ll try roasted red peppers from a jar to see if using fresh is worth the extra time and effort.

May be made one day ahead and kept covered in the fridge.

Penny Round

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