Feta and Olive Oil Dip

added 02/23/08

This spread, called chtipiti (pronounced shti-pity), is part of the constellation of Greek meze (the equivalent of Spanish tapas). You can spread it on bread and top with roasted red peppers or serve as a dip for raw vegetables.

1/2 lb. roughly crumbled feta
1/4 cup milk
1/4 cup extra-virgin olive oil
1 jalapeño pepper, minced
2-3 Tbs. cream cheese

In a blender or food processor bowl, combine feta and milk. With the blender running, slowly pour in olive oil and blend to a thick glossy cream. Stir in minced fresh jalapeño to taste. Mix in cream cheese.

—Fine Cooking, August/September 2001

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