Kazia Jankowski - big world | small kitchen

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Hot Days & Summer Dip

My summer wardrobe comes out in phases. June is the month of capris, when the ankles are begging: Please, please let us see the sunshine. In July, tank tops and shorts make their way to the top of the dresser. With them, the Colorado heat isn’t as stifling and dry. Finally, there’s August, the month where no piece of clothing should touch the body. For August, there are dresses.

In the kitchen, my recipes are paying attention. They know they too are expected to keep up with the weather. In June, when I’m in capris, they can still sneak an oven-baked recipe onto the dinner table. But by the month of tank-tops-and-shorts, stovetop dishes are the only option. And this time of year, when July transitions into August, any cooking that requires heat gets a long, heavy sigh from my un-airconditioned apartment. This time of year, my recipes and wardrobe know, is for feta and red pepper dip—or as the Greek call it, htipiti.

The Greeks have made this recipe for years, whipping their salty feta cheese with spicy red peppers and a spritz of refreshing lemon juice. The spread, at once, cool and spicy is the fiery rebel of the antipasti plate—and traditionally, it’s served with warm slices of pita, in restaurants overlooking the Mediterranean. Or at least that’s what it looks like from the photos. I only discovered htipiti in my stack of international cookbooks.

And while I’ve never experienced htipiti for real, that hasn’t kept the recipe from making its way into my list of regulars. What other recipe can you make in 10 minutes, without turning on a flame, and still get impressively bright Mediterranean flavors? Not to mention flavors that will pair perfectly with meals throughout the week.

On a Sunday in July, I can make this whirled blend of peppery cheese and pop it into the refrigerator. On Monday night, I serve it with a garbanzo bean salad and pan-fried pita for a light dinner. Tuesday night, I can set it out on a plate with crackers and olives—and voila, a salty, sophisticated appetizer. And Wednesday night, when I still have a little of the peppery dip left, I can pack it up and head to my parents’ house. While they grill minty lamb kebobs, I ply them with pita chips and feta and red pepper spread—and summertime feels as fun and easy as it should.

Feta and Red Pepper Dip
Makes about 2 cups
Adapted from Cook’s Illustrated

Pair this spicy whipped dip with warm pita, classic pita chips, or even fresh veggies. It’s an easy, elegant start to your meal.

1 pound feta cheese, rinsed and crumbled (about 4 cups)
1/3 cup olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon cayenne
¼ teaspoon freshly ground black pepper
1 6-ounce jar roasted red peppers, rinsed and patted dry

Blend all ingredients in a food processor until smooth, about 20 seconds. Refrigerate for at least two hours, until firm. Serve with a drizzle of olive oil and a sprinkling of cayenne pepper.

For printable recipe, click here.

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