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	* Exported from MasterCook * It's Greek to Me's Spicy Hot Feta Cheese Spread - Htipiti Recipe By : Minneapolis St.Paul Magazine Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 red and green jalapeno peppers -- (4 to 6) roasted, skin peeled and diced 1 pound Greek feta cheese -- finely crumbled 1/4 pound cream cheese 1/4 cup extra virgin olive oil 1/3 cup fresh lemon juice -- optional 2 garlic cloves -- crushed (2 to 3) To roast the peppers, place them on a baking sheet in an oven set at 500 degrees F. Bake until the peppers are soft enough to peel the skins, about 20 minutes. Blend the feta and cream cheese in a mixer or food processor until smooth. Mix in the roasted peppers, olive oil, and, if using, garlic cloves. Add the lemon juice 1 tablespoon at a time. Taste the mixture and add the lemon juice accordingly to balance the flavor. You might not need all the lemon juice depending on the type of feta used. Refrigerate and use as a spread on bread or pita or a dip for vegetables. Serves 10­12. Source : Minneapolis St.Paul Magazine Formatted by Chupa Babi in MC: 05.17.07 Htipiti is a classic meze (appetizer) in the taverns of Thessalon'ki, Greece. There are many different variations; this recipe is It's Greek to Me's memorable rendition. The peppers add delightful color and flavor to the spread. If you prefer that hot-hot bite, beef up the number of peppers or use habanero chiles. To cool things a bit, substitute a red bell pepper for a few of the jalapenos. Contributed to the FareShare Gazette by Chupa; 21 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 9g Fat (90.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 34mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.

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