A classic Greek dip recipe, Htipiti, is a simple and easy to make spicy roasted red pepper & feta dip. Watch it disappear at any party!
What is Htipiti?
Htipiti a Greek dip traditionally made with feta cheese and roasted red peppers.
Different variations exist – some include lemon, others include sundried tomatoes. It’s easy to tweak to your preferences.
If you are looking for authenticity, make sure you don’t process the dip until it is completely smooth. This dip is best when you are left with some chunks of feta.
Ingredients for the Spicy Feta Dip:
Red peppers – Although it is very easy to roast your own red peppers, you can use already prepared roasted red peppers to cut down on preparation time.
Feta cheese – Sheep’s Milk Feta is the traditional choice, but any Feta will do.
Red pepper flakes – You may also use fresh chili, but dried works very well.
Extra virgin olive oil – Helps bind the ingredients together.
Sea salt and black pepper – Brings all the flavours together.
Looking for more Tasty Appetizer Recipes?
Check out some of my favourite Appetizers:
These Caprese Skewers with a Balsamic Glaze are a classic appetizer recipe. They are a caprese salad on a stick, always a favourite!
This delicious white bean dip is quick and easy to make – and your guests are sure to love the subtle balance of flavours.
Cheese balls are a classic party appetizer and this Jalapeno bacon cheese ball is one of the best. It has the most perfect combination of creamy cheese, spicy jalapenos and salty bacon.
How to make Spicy Roasted Red Pepper & Feta Dip (Htipiti)
Yields: 4-6 Servings | Prep time: 10 mins | Cook time: 30-35 mins
Ingredients:
2 large red peppers, cut in half and seeded
8 oz. block Feta cheese, room temperature and chopped
¼ t. crushed red pepper flakes
¼ c. extra virgin olive oil
Sea salt and black pepper, to taste
To serve:
Chopped red pepper and crushed red pepper flakes, for garnish
Vegetable crudités
Pita and/or crackers
Directions:
- Place the top oven rack in the center position and pre-heat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
- Arrange the red pepper halves on the prepared baking sheet and place in the hot oven. Roast for 30-35 minutes or until the skin starts to turn black and blister. Remove from oven and carefully transfer the hot pepper halves to a heat-safe bowl and cover tightly with foil or a plate.
- Once cool enough to handle, gently remove the blackened skin from the pepper under running water.
- Transfer the roasted red peppers to a food processor and add the chopped Feta cheese, red pepper flakes, and olive oil. Pulse until mostly smooth, with just a few chunks of Feta remaining. Taste and season with salt and black pepper, to taste, and pulse to combine.
- Transfer to a serving bowl and garnish with some chopped red pepper and crushed red pepper flakes, if desired. Serve immediately with choice of vegetable crudités and/or pita or crackers. Enjoy!
Spicy Roasted Red Pepper & Feta Dip (Htipiti)
Ingredients
- 2 large red peppers, cut in half and seeded
- 8 oz. block Feta cheese, room temperature and chopped
- ¼ t. crushed red pepper flakes
- ¼ c. extra virgin olive oil
- Sea salt and black pepper, to taste
To serve:
- Chopped red pepper and crushed red pepper flakes, for garnish
- Vegetable crudités
- Pita and/or crackers
Instructions
1. Place the top oven rack in the center position and pre-heat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
2. Arrange the red pepper halves on the prepared baking sheet and place in the hot oven. Roast for 30-35 minutes or until the skin starts to turn black and blister. Remove from oven and carefully transfer the hot pepper halves to a heat-safe bowl and cover tightly with foil or a plate.
3. Once cool enough to handle, gently remove the blackened skin from the pepper under running water.
4. Transfer the roasted red peppers to a food processor and add the chopped Feta cheese, red pepper flakes, and olive oil. Pulse until mostly smooth, with just a few chunks of Feta remaining. Taste and season with salt and black pepper, to taste, and pulse to combine.
5. Transfer to a serving bowl and garnish with some chopped red pepper and crushed red pepper flakes, if desired. Serve immediately with choice of vegetable crudités and/or gluten-free pita or crackers. Enjoy!
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Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
