Spicy Feta Dip

Ingredients

• 3 red bell peppers
• 250g feta cheese, crumbled
• 100g Greek yogurt
• 2 cloves garlic, minced
• 1-2 fresh red chillies, deseeded and finely chopped (or 1 tsp red chilli flakes)
• 80ml extra virgin olive oil
• 2 tbsp red wine vinegar
• ½ tsp sweet paprika
• Black pepper to taste
• To serve:
• Extra virgin olive oil for drizzling
• Dried oregano
• Warm pita bread
• Kalamata olives

Method

1. Preheat your oven to 220°C (200°C fan) or preheat your grill to high.

2. Place the whole peppers on a baking tray and roast for 25-30 minutes, turning occasionally, until the skins are blackened and blistered all over. Alternatively, char them directly over a gas flame or under the grill.

3. Place the charred peppers in a bowl and cover tightly with cling film. Let them steam for 10 minutes - this makes the skins easier to peel.

4. Once cool enough to handle, peel off the blackened skins. Remove the stems and seeds. Don't worry if a few charred bits remain - they add flavour.

5. Roughly chop the roasted peppers and place them in a food processor.

6. Add the crumbled feta, Greek yogurt, garlic, chopped chillies (start with less if you're unsure about heat), olive oil, vinegar, paprika, and black pepper.

7. Pulse until you have a chunky, spreadable consistency. Don't over-process, it should have some texture, not be completely smooth.

8. Taste and adjust the seasoning. Add more chilli for extra heat, more vinegar for tang, or more olive oil for creaminess. You shouldn't need salt as feta is quite salty.

9. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavours to develop.

10. Before serving, bring to room temperature and drizzle with extra virgin olive oil. Sprinkle with a pinch of dried oregano. Serve with warm pita bread and olives as part of a mezze spread. Htipiti keeps well in the fridge for up to 5 days. The name means "beaten" in Greek, referring to the traditional method of pounding the ingredients in a mortar.