Wednesdays at the farm are extra busy days. A couple of the guys go to the Amish market to buy new produce for the upcoming week. At Wednesday's end we move the old produce to the "Treasure Corner" (half off the regular prices) to make room for the new produce that comes in that night.
A bunch of red peppers got moved to the Treasure Corner and I couldn't help thinking about what would I do with those. Stuffed peppers? No. Buy a bunch, chop them up and freeze them? No. I had a bunch of veggies in the fridge that needed to be used so why not make a veggie tray and make some kind of a dip. A tangy and spicy dip. Yep!
Come to find out roasted red pepper and feta dip is a Greek dish and its Greek name is Htipiti. I had fun looking at quite a few recipes and taking ingredients from a few of them to create my own. This will be a repeat recipe, especially when the peppers are half off!
4 red peppers, roasted
2 hot banana peppers, roasted
3 cloves of garlic, roasted with olive oil, wrapped in foil, baked at 400 for 20 minutes
1-8 oz. block of feta drizzled with olive oil, sprinkled with 1 t. oregano, baked at 400 for 20 minutes
Juice from 1/4 lemon
Put all these ingredients in a food processor and process until smooth.
The baked feta makes a creamy dip.
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