Name: Htipiti: Roasted Red Pepper and Feta Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 red bell peppers; 8 ounces feta cheese, crumbled; 3 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon dried chili flakes; 1 clove garlic; Salt, to taste; Black pepper, to taste

Jump to Recipe

Introduction

Htipiti is a vibrant Greek dip featuring roasted red peppers and creamy feta cheese, perfect for spreading on bread or serving with fresh vegetables. This flavorful and slightly spicy dip is easy to make and brings a bright, Mediterranean touch to any appetizer spread.

A close-up of a gray bowl filled with thick, textured orange-red dip with small visible bits, surrounded by many light tan, flower-shaped crackers with a slightly rough surface and a small hole in the center. A woman's hand with light pink nail polish is dipping one cracker into the dip, lifting it slightly with dip clinging to the cracker's surface. The bowl sits on a dark base, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 red bell peppers
8 ounces feta cheese, crumbled

3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice

1 teaspoon dried chili flakes
1 clove garlic

Salt, to taste
Black pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F. Halve the red bell peppers and remove the seeds. Place them cut-side down on a baking sheet and roast for 20 to 30 minutes until their skins blister and darken.

Step 2: Remove the peppers from the oven and cover them with foil or a bowl to steam for 10 minutes. This softens the skins for easier peeling.
Step 3: Peel off the skins of the peppers. If needed, run them under cold water to help remove the skins, then pat dry thoroughly.
Step 4: In a food processor, combine the roasted peppers, crumbled feta, olive oil, lemon juice, chili flakes, garlic, salt, and black pepper. Blend until smooth and creamy.

Step 5: Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.

Tips & Variations

For a smokier flavor, consider charring the peppers over an open flame before roasting.
If you like a milder dip, reduce or omit the chili flakes.

Serve with warm pita bread, crackers, or fresh vegetable sticks for easy snacking.

Storage

Store htipiti in an airtight container in the refrigerator for up to 4 days. Before serving again, bring to room temperature and stir well. You can also drizzle a little olive oil on top to keep it fresh.

How to Serve

The image shows a dark slate serving plate filled with light golden brown flower-shaped crackers, each with a small hole in the center, arranged closely together on the left side of the plate. On the right side of the plate, a small white bowl with a speckled texture holds a thick orange dip with a slightly chunky texture and visible small bits, swirled smoothly on top. Below the plate, a beige napkin with thick blue stripes is gently folded, lying on a white marbled surface. In the lower right corner of the image, a small round white bowl holds a reddish sauce topped with red pepper flakes and seeds. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted red peppers can be a convenient substitute. Just drain them well before blending to avoid excess liquid.

Is htipiti served warm or cold?

Htipiti is traditionally served at room temperature or chilled, allowing the flavors to meld beautifully. You can gently warm it if desired, but it’s best enjoyed cool.