If you like red peppers, feta and a hint of chili, there’s no reason why you wouldn’t like Htipiti.

Traditional Greek Htipiti

Thanks to the runaway popularity of the Tzatziki recipe I published last year, I thought it a good idea to return to The Real Greek where ever so glam Tonia Buxton could show me how to make another Greek favourite. Everyone knows Hummus and Taramasalata by now and they are readily available in supermarkets all across the country.

Tonia Buxton Cooking at The Real Greek in Stratfordchoppedroastedredpepperschilifetacheesecrumblingfeta

The first ingredient is roasted red peppers. How difficult you want to make life for yourself is up to you. If you want to be a purist you can stand in front of the gas hob, slowly blackening one red pepper at a time over an open flame. This is how you’ll get the desirable smoky flavour for the dip. Another easier way to cook the fresh red peppers is placing them whole on an oven tray and roasting them at 90°C/195°F/gas mark ¼ for one hour by which time they would have caramelised and their peels would fall off.

Red Peppers and Feta in a BowlPreparing Htipiti

If you can’t be bothered by faffing about with cooking the peppers, you can simply buy roasted peppers in water or olive oil which are available at big grocery stores. If you were to buy the olive oil kind, remember to use less oil when mixing the ingredients because there is already plenty that the peppers soaked up.

addoliveoilMixing Htipiti

Blitz the drained red peppers with red bird’s eye chili to give it a slight bite. Crumble the feta with a fork and then mix it all together. Make a big batch and keep in the fridge, munching on it throughout the day using crudites and breadsticks. Easy, huh?

Htipiti with Crudites, Flatbread and Beer

Get Your Inner Greek Going

Nutrition Information
  • Serves: 8
  • Serving size: 146.6g
  • Calories: 262
  • Fat: 29.1g
  • Saturated fat: 8.4g
  • Unsaturated fat: 0
  • Trans fat: 0
  • Carbohydrates: 4.2g
  • Sugar: 2.1g
  • Sodium: 1085mg
  • Fiber: 0
  • Protein: 11.2g
  • Cholesterol: 22mg
Recipe type: Starter
Cuisine: Greek
Prep time: 
Total time: 
Expand your dip repertoire with this Greek favourite.
  • 500g (1lb) flame roasted red peppers
  • 500g (1lb) feta cheese
  • 200ml (7fl oz) olive oil
  • 2.5ml (½ tsp) ground black pepper
  • 2 bird’s eye chillis, finely chopped
  1. Blitz red peppers on pulse until you have small bits size of quarter fingernail.
  2. Crumble the feta in a large bowl.
  3. Add the peppers, oil, pepper and chili to the feta and stir well. Done!
Serve with warm flatbreads and vegetable crudités.
You can make the dip as spicy as you like by adding more black pepper and chili. You can omit them all together if you don’t like hot foods.


More Dip Recipes Around The Web

Become A Greedy Gourmet

Join thousands of hungry readers who keep coming back for more. Whether you're a passionate cook or rather prefer to travel and try out restaurants, there is a newsletter for you - just take your pick. Or subscribe to both!

We respect your email privacy

Powered by AWeber Autoresponder


  1. says

    This looks amazing, and I can’t wait to give it a try! We roast red peppers in big batches on the grill, and then freeze or can them – you can get through a lot of them in a hurry this way and have them at the ready for treats like this. Thanks for sharing!

  2. says

    Oh happy memories of that lunch we had there, The Real Greek is our firm favourite at Westfield, on summer nights when they let you sit outside it’s even more lovely.

    I can’t believe I’d never heard of htipiti until I went to The Real Greek. I love how Tonia’s dress matches the ingredients, I wonder if that was on purpose?!

  3. says

    Wo there Michelle… I’ve just fallen in love with that there concoction… what an amazing looking dip and served up with an ice cold Mythos… now you’re talking!!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: