Ktipiti Feta Fire Dip | My Greek Table with Diane Kochilas

Grass-fed takes on a whole other dimension here in Epirus where sheep and goats graze in the lush green mountains. Diane follows feta cheese from its artisanal roots to modern state-of-the-art production and explores a range of other cheeses that are new to most Americans. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu.

My Greek Table is a journey through Greece’s mountains, islands, villages, and cities in search of the country’s most delicious, healthy recipes and raw ingredients. Diane Kochilas, the host of My Greek Table, is a native New Yorker who adopted Greece as her home more than two decades ago. With My Greek Table, Diane will shed light on one of the world’s oldest and healthiest cuisines.

#greekfood #food #foodie #recipes #mediterraneanliving

I’M MAKING ONE OF THE MOST POPULAR AND SPICIEST GREEK MEZE DIPS TODAY. IT’S CALLED “KTIPITI.” THAT MEANS “BEATEN.” YOU’LL SEE WHY. IT’S BASICALLY, GREEK FETA BEATEN WITH A WHOLE BUNCH OF DIFFERENT PEPPERS, AND THAT’S THE FIRST THING I’M GONNA START WITH, ONE HOT CHILI PEPPER. WE WANT TO DESEED OUR PEPPER. NOW, YOU COULD MAKE THIS DIP AS HOT OR AS MILD AS YOU LIKE. I TEND TO HAVE A PRETTY SPICY PALATE, SO I LIKE TO ADD EVEN A LITTLE BIT OF HOT PEPPER SAUCE IN HERE AT THE END. THIS IS GOING RIGHT INTO MY FOOD PROCESSOR HERE. I’M GONNA ALSO CUT A ROASTED RED, WHAT WE CALL IN GREEK “PIPERIA FLORINIS.” AND JUST A ROUGH CHOP, BECAUSE THIS IS ALL GONNA BE PUREED TOGETHER IN THE FOOD PROCESSOR. AND I’M GONNA PUREE THE FETA IN INCREMENTS. I ALWAYS ADD A LITTLE BIT OF EXTRA VIRGIN OLIVE OIL. I ALSO, WILL ADD A LITTLE BIT OF GREEK YOGURT TO THIS, AND THAT JUST MAKES IT A LITTLE BIT SMOOTHER. ♪♪ A LITTLE BIT OF LEMON JUICE. NOW, LEMON JUICE IS GENERALLY SOMETHING YOU WANT TO USE IN A LOT OF DISHES IN THE GREEK KITCHEN BECAUSE IT BALANCES OUT A LOT OF THE FLAVORS AND KIND OF PERKS UP THE DISH. THIS IS ABOUT TWO TABLESPOONS. I ALSO ADD A LITTLE BIT OF HOT SAUCE, A LITTLE BIT OF GREEK OREGANO, AND A LITTLE BIT OF BLACK PEPPER. I’M JUST GONNA WHIP UP THE FINAL BATCH HERE. THIS IS EXACTLY THE TEXTURE WE WANT. IT’S STILL A LITTLE BIT GRAINY FROM THE FETA. YOU WANT THAT. YOU WANT TO FEEL THE FETA. BUT IT’S ALSO, REALLY SMOOTH AND VERY SPREADABLE. SO I’M JUST GONNA SERVE THIS UP, AND I LIKE TO SERVE IT WITH BREADSTICKS OR THESE BEAUTIFUL BREAD RINGS CALLED “KOULOURIA” IN GREEK. I’M JUST GONNA TRY MY KTIPITI. MMM. THAT HAS SOME KICK TO IT. IT’S REALLY GOOD. THE BRININESS FROM THE FETA CHEESE AND THAT BEAUTIFUL SWEETNESS FROM THOSE ROASTED RED FLORINA PEPPERS AND THAT LEMON JUICE PERKS EVERYTHING UP. PERFECT.