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Htipiti - Greek Red Pepper and Feta Dip

A creamy and spicy dip made with roasted red peppers and feta cheese. Spread it on everything!
Course Meze
Cuisine Greek
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serves
Calories 272kcal
Author Peter G


  • 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


  • 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.



  1. You can opt to use fresh chillies if you prefer.  The spice level is up to you!


Serving: 1serve | Calories: 272kcal | Carbohydrates: 6g | Protein: 8g | Fat: 24g | Saturated Fat: 9g