Htipiti Whipped Feta and Red Pepper Dip
Written By: Dairy West, Revised by To Taste
Recipe Category: Lunch, Speed Scratch
Cooking Process: #1 No Cook
Total Time: 40 minutes
Meal Pattern Contribution: 2 oz eq WGR grain, 2 oz eq m/ma, 1/2 cup vegetable
Ingredients
A Mediterranean-inspired no-cook lunch built around htipiti – a tangy Greek dip of feta and cottage cheese whipped with roasted red pepper. Pair the dip with hummus, fresh school-choice veggies and quartered whole-wheat pita bread. This speed scratch lunch option delivers 2 oz eq whole grain, 2 oz eq m/ma, ½ cup vegetable and over 15 grams of protein.
Directions
- Using a food processor, or electric mixer and large bowl, combine the feta and cottage cheese. Process until well combined, stopping to scrape down the sides as necessary.
CCP: No bare hand contact with ready to eat food. - Continue to process, approximately 30 seconds more, until the mixture is whipped and slightly larger in volume.
- Add the red pepper, oil, honey, lemon juice, and black pepper to the cheese mixture and process again until combined.
- Build a bento box with a #24 disher of Htipiti, 2 oz hummus, 1/2 cup veggies, and 1 whole pita bread (cut into fourths).
CCP: Hold and serve at 41° F or below.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
Optionally, garnish Htipiti with sliced chives or green onion tops.
ALLERGENS: Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 426
Total Fat: 18 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Sodium: 848 mg
Total Carbohydrates: 54 g
Dietary Fiber: 10 g
Total Sugars: 9 g
Added Sugars: 1 g
Protein: 15 g
