Htipiti (Greek Roasted Red Pepper and Feta Dip) Recipe
Htipiti is a traditional Greek roasted red pepper dip blended with creamy feta cheese, garlic, olive oil, and a hint of chili for subtle heat. This versatile and flavorful spread is perfect as an appetizer or accompaniment to grilled meats, bread, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 1 1/2 cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Scale
Red Peppers
- 2 red bell peppers
Dip Mixture
- 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
- Roast Peppers: Preheat your oven to 400°F (200°C). 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 the skins blister and darken.
- Peel Peppers: Remove the peppers from the oven and cover them with foil or an inverted bowl to steam for 10 minutes. This softens the skins, making them easier to peel off. Optionally, peel the skins off under cold running water for added ease, then pat the peppers dry thoroughly.
- Blend the Dip: In a food processor, combine the peeled roasted peppers, crumbled feta cheese, extra-virgin olive oil, lemon juice, dried chili flakes, garlic clove, salt, and black pepper. Blend until the mixture is smooth and creamy. Taste and adjust seasoning as needed for balance.
Notes
- Use fully ripe red bell peppers for the sweetest flavor.
- Steaming the peppers after roasting is key to easy peeling.
- Add more chili flakes if you prefer a spicier dip.
- Serve chilled or at room temperature with pita bread or fresh vegetables.
- This dip can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Htipiti, Greek dip, roasted red pepper dip, feta cheese dip, Mediterranean appetizer, Greek cuisine
