Are you looking for a simple and easy Greek appetizer for your next gathering or celebration? Then make htipiti - the Greek cheese dip or spread made with roast peppers and feta cheese.
And don’t worry too much about the pronunciation! It’s easier to call it whipped feta and red pepper dip.
Table of Contents
🥘 Ingredients
Peppers - the most common peppers used in preparing htipiti are red peppers. Roasting them enhances their flavour.
Feta cheese - this is a must. And make sure it’s the real deal.
Olive oil - helps bind all the ingredients together.
Red wine vinegar - provides the acidity.
Chilli - In preparation of this Greek dip I’ve used dried chilli flakes. You may use fresh chilli, and that works well. Traditionally and depending on the region, htipiti is a spicy dip.
Related: Try my melitzanosalata (Greek eggplant dip)
🔪 Instructions
- Clean your peppers and slice them in half. Place on a lined baking sheet and roast for 20 minutes until the skin blisters and is dark.
- Place the roasted red peppers in a small bowl and cover with a plate. Make sure the plate provides a seal. We want to sweat the peppers and make it easier to peel the blistered skin.
- Remove the plate after ten minutes and clean the peppers by peeling the charred bits.
- Place the roasted red peppers, feta cheese, olive oil, chilli and seasonings in the food processor. Blend until the mixture comes together and forms a paste.
- Serve immediately or refrigerate for a few hours and serve later.
📖 Variations
Htipiti is served all over Greece as a meze. Along with a selection of other small bites and a glass of ouzo, it whets the appetite for the feast ahead!
I also know Htipiti as “tirokafteri” - which translates as “hot cheese”. However, there is often confusion because the latter may also contain yoghurt along with the whipped feta.
Other recipes include using roasted bullhorn/banana peppers, which makes the dip a lot lighter in colour.
As you can see, it can be quite a minefield in preparing this famous Greek dip.
Think of today’s recipe as a template that you can make your own.
Like it spicier? Put in extra chilli.
Hate vinegar? Fine. Substitute lemon juice.
Related: Try my avocado tzatziki - for something different
🥗 Side dishes
If you’re looking for a little inspiration, serve my htipiti recipe alongside my melitzanosalata and avocado tzatziki.
This trio of dips is bound to get the party started!
Or if you feel a little adventurous try my steamed pita bread - it's soft and dreamy and perfect for dipping!
Related: Try my walnut skordalia - a robust dip made with garlic and walnuts
🎥 Video
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📋 Recipe
Htipiti - Greek Red Pepper and Feta Dip
Ingredients
- 2 red peppers, cleaned and sliced in half white membranes removed
- 200 g feta cheese
- ¼ cup olive oil, extra virgin
- 1 tablespoon red wine vinegar
- 1 teaspoon chilli flakes, dried
- 1 pinch salt
- 1 pinch pepper
Instructions
- Preheat your oven to 200 deg C / 180 deg C fan-forced. Clean your peppers and slice them in half. Place on a lined baking tray and roast for 20 minutes until the skin blisters and is dark.
- Place the roasted red peppers in a small bowl and cover with a plate. Make sure the plate provides a seal. We want to sweat the peppers and make it easier to peel the blistered skin.
- Remove the plate after ten minutes and clean the peppers by peeling the charred bits.
- Place the roasted red peppers, feta cheese, olive oil, chilli and seasonings in the food processor. Blend until the mixture comes together and forms a paste.
- Serve immediately or refrigerate for a few hours and serve later.
Notes
- You can opt to use fresh chillies if you prefer. The spice level is up to you!
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
michelle
Going to a gathering on Sunday so will make the red pepper dip. Can't wait to try it!
Dienne Andrea Martens
Followed the recipe for cook time and found the peppers didn't blister. Turned up heat to 300 for additional 10 mins and finally broiled on low for 5 mins to get desired look. Besides that DELICOUS! Recommend highly.