Editor’s Note: This post comes to us from Sara B., our self-designated Worst Chef in The Kitchen. As you’ll figure out when you read on, she’s the opposite of the worst! She first won me over by having a whole Pinterest board dedicated to one of my favorite things. Then she dared to bring this dip into work. Hi, New BFF. I love you.
Keep this dip on file for when you have parties again, but in the meantime, whip up a batch for a random Tuesday night. Who’s to say we can’t have dinners that are just dips and crudités just because holiday parties are so 2019? I like leftovers on my turkey sandwiches or as a dip for roasted potatoes.
Thanks to growing up with a registered dietitian as a mom, I was knowledgeable about food groups long before my peers. But food groups have taken on a new meaning to me: I have my own food groups.
If you know me at all, one of my food groups is cheese. I get at least one serving a day, but the most glorious days are when I get to squeeze in multiple kinds of cheese. Feta, brie, parmesan… my mouth is watering. But I have another favorite food group: dips.
Confession: I have a whole Pinterest board dedicated to dips. Yes, I am 100% a dip nerd. Whenever I go to a potluck (ah, the pre-COVID days), I inevitably bring a dip. Even if you aren’t as dip-obsessed as I am, who doesn’t love a good dip?
About a month into my time at TRGL, I told the crew about my dip board. While everyone thought I was a little weird (which, to be fair, is true), Brooke took a true interest in my dip board, so much so that she found it online.
If I didn’t already love my job, June 16, 2020 cemented it. It was a Tuesday, so we were cooking like the champs we are. What I didn’t think anyone knew was that it was also my birthday. Around noon, I hear Brooke say “should we get this party started?”. I had no idea what she was talking about, so I kept on working. Then they said SURPRISE! Not only did they throw me a surprise party, it was ALL DIPS. From a fresh herb white bean dip to a queso with fresh baked pretzels to creamsicle dip… it was heaven. I had found my people.
So, great story, but the recipe is the most fun. Here’s a dip I love: htipiti from Closet Cooking. I have no idea how to pronounce it, but it is a roasted red pepper and feta dip. You can absolutely buy roasted red peppers, but they are easy enough to make and the jarred ones are really expensive! Plus you need to roast the jalapeno, so might as well do it in one fell swoop. You can eat this with anything, but I love a good pita chip with this dip. The beautiful thing about this dip as the recipe makes a fair amount, but it freezes well.
Htipiti (Greek Red Pepper and Feta Dip)
- 4 oz feta
- 4 roasted red peppers
- 1 roasted jalapeno
- 4 sun-dried tomatoes NOT packed in oil
- 1 tsp minced garlic
- 2 tsp lemon juice
- 1/4 tsp ground chipotle
- Mix everything in a food processor to bring it to the desired consistency that you desire. Taste for salt and smokiness. Add more salt or chipotle as desired.
- Serve with pita chips, cut veggies, or use to spread on sandwiches. Will keep in the fridge for up to a week.