Feta cheese whips up into a smooth, creamy spread when blended with olive oil in the food processor. It’s a Greek thing, and the favourite way to flavour it in Greece is with garlic, mint and capsicums as a piquant dip for pita bread. A common variation on this is to combine it with capsicums, chilli and pistachios.
The beautiful dip and spread can be served in any number of ways. Serve with crudité or toasted baguette, warmed focaccia, toast, or flat bread. Place on a platter with veggie sticks and crackers. Serve it with radishes and cucumber spears for dipping. Lather it on grilled sweet corn and top with fresh herbs and grated Mizithra cheese or grated haloumi. Drizzle dakos or friselle with tomato juice and a good olive oil and top with this dip.
Similar recipes include Mixed Vegetables and Yoghurt with Green Chilli Oil, Olive, Pistachio and Pomegranate Salad, Yoghurt, Feta and Mustard Dip, Orange and Pecan Cream Cheese, and Burnt Spring Onion Dip.
Capsicum, Feta and Pistachio Spread and Dip
90 ml extra virgin olive oil
2 green or orange capsicums, seeds removed and coarsely chopped
2 red and/or green chillies, seeded and chopped
300g Greek Feta
4 Tblspn Greek or Desi yoghurt (thick, unflavoured yoghurt)
zest of half lemon + squeeze lemon juice
120g coarsely ground pistachios
Saute the capsicums and chilli in the oil over a medium heat until softened.
Add the feta, half the yoghurt, and the capsicum-chilli mix with the oil to a food processor and pulse until smooth. Remove to a bowl.
Stir through the pistachios, reserving some to sprinkle on top. Cover and refrigerate for 30 mins.
Serve at room temperature, sprinkled with the reserved pistachios. Add the remaining yoghurt if the spread is too thick.
recipe notes and alternatives
Cream cheese can be used instead of yoghurt. Or a little blue cheese can be added for extra tang.
Add herbs – dill, coriander leaves, chives and/or basil. Dried mint and/or dill can also be used.
Add a clove of garlic.
Red capsicums can be used.
Roast/char the capsicums and chillies before peeling, chopping and adding to the feta.
I like to make this with creamy cows milk feta as a change.
Htipiti is made with just feta, chillies, oil and lemon juice.
Kopanisti Spread is made without the pistachios.