A stone cold classic Greek dip, htipiti will be the talk of your next party. Combining the smoky flavor of roasted red pepper with the salty, crumbly joy of feta cheese, you really can’t go wrong with this super easy dip.
Best of all, it’s entirely tweakable. Keep it simple and easy, with minimal prep time - 10 minutes tops - or really go to town for perfectly smoky peppers and an authentic texture. Either way, this dip will make you think twice about ever eating store-bought dip.
Products you need for this recipe
- Roasting pan – get yourself a good quality non-stick roasting pan to roast your red peppers.
- Food processor – if you want to blitz up ready-made red peppers, a food processor will do the job.
- Hand blender – a great alternative to a food processor, a hand blender makes it quick and easy to blitz your ready-made roast red peppers.
- Basting brush – get a quality basting brush to cover your peppers in a thin layer of oil before you roast them.
- Dip bowls – once you’ve made your red pepper and feta dip, serve it up in these neat little dish bowls.
- Roasted red peppers – if you want to make htipiti in a hurry, these ready roasted red peppers will do the job.
- Feta cheese – get yourself some of the finest Greek feta cheese for an authentic taste.
- Olive oil – a good quality olive oil will add a beautiful flavor as well the perfect texture to your red pepper and feta dip.
- Fresh chili – give your red pepper and feta dip a kick. if you can’t get fresh chili, dried will do. You could even opt for chili powder.
Htipiti recipe
The first ingredient in htipiti is roasted red peppers. Purists will want to stand in front of the gas hob, slowly charring one red pepper at a time over an open flame.
Most of us want an easier life though. You can still make this roasted red pepper feta dip taste great, without all the fuss.
An easier way to cook the fresh red peppers is by placing them whole on an oven tray and roasting them at 200°C / fan 180°C/ 400°F / gas mark 6 for 40 minutes. By this time, they’ll be nice and caramelized and their skin will peel straight off.
An even easier way is to use ready roasted red peppers. All you need to do is drain them and blitz them in a food processor; add bird’s eye chili for extra bite.
Then you’ll mix in the feta cheese for a super easy roasted red pepper dip with feta that takes no time at all.
Different variations of htipiti recipes
This fabulous feta red pepper dip comes in many different varieties. Different regions throughout Greece have their own recipes.
The three main ingredients are the consistent thread that runs through all versions – red pepper, feta cheese and olive oil.
Some regions like to add sun-dried tomato for an extra zing. Others like a kick to their dip, adding lots more chili to the mix. Lemon juice is also very popular.
Lemon juice brings a nice acidity to the dip that cuts through the creaminess. Herbs such as oregano also work very well.
Feel free to experiment and add your own twist to this feta dip recipe. Add more oil for a silkier finish. You can blitz all the ingredients to create a blended pink sauce.
To keep the authenticity of the Greek recipe intact, there should be chunky bits in the dip. So, if you want the proper Greek experience, mix the ingredients in by hand, get traditional Greek feta cheese and pick a Greek pepper.
If you want to crush the peppers and feta, use a mortar and pestle.
Where does htipiti come from?
Htipiti, sometimes called tirokafteri or tyrokafteri or tyrokavteri, is a classic red pepper and feta Greek dip. The Greeks are known for their amazing dips made from local ingredients with simple flavors and htipiti is no exception.
How do you store htipiti?
Unfortunately, this dip is not one you can freeze. It’ll lose its flavor and consistency pretty quickly.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You can keep htipiti in the fridge for up to 4 days. Good luck making it last 4 minutes at your party though. Your guests will be all over it!
How do you pronounce htipiti?
The word htipiti may look as though you’ve just leaned on the keyboard, but it’s not that hard to pronounce.
Htipiti is pronounced hee-tee-pee-tee, which is actually quite fun to say. Especially after a few cocktails.
What other ingredients can you use in htipiti?
As well as roasted red pepper, you can also use green or yellow peppers in htipiti. You won’t get the same depth of flavor or traditional light red coloring, but it’ll still taste delicious.
Another good ingredient to add is sun-dried tomato, which will bring a beautiful tomatoey richness. Feel free to throw in some fresh or dried herbs too, like oregano, thyme or rosemary.
What to serve with htipiti
Check out these great finger food recipes.
- Parmesan crisps – double down with the cheese and pair your htipiti with these amazing parmesan crisps. The fusion of flavor will dance on your tongue.
- Bruschetta with tomato and parma ham – this recipe goes perfectly with htipiti. Tomato, ham and bread, mixed with feta cheese and red pepper makes for a winning combination.
- Chia seed bread – htipiti tastes great with bread and what better way to enjoy it than with a slice of the homemade stuff? If you’ve never made your own bread, start with this great recipe.
- Lentil falafel with lime yogurt – leave out the lamb yoghurt and enjoy these amazing lentil falafels dipped in your heavenly htipiti. A vegetarian delight!
- Aloo ki kachori – a Pakistani favorite, these finger licking flatbreads will taste fantastic when dipped into your htipiti. Simple fusion food at its finest!
- Parmesan parsnips – roast parmesan parsnips taste out this world. Pair them with this roasted red pepper and feta dip and make them taste out of this universe!
- Salt and chili chips – what can go wrong with chips and dip? Salt and chili chips mixed with htipiti is a great chip and dip combination that would wow any dinner party guest.
More delicious dips
Here are some more great dip recipes for you to try.
- Melitzanosalata – another amazing yet simple Greek dip, melitzanosalata makes a delicious side for any kind of meat or fish dish, as well as an amazing dip for crunchy vegetables, bread and any other kind of finger food.
- Tzatziki - another classic Greek recipe comprising yogurt, cucumber and herbs.
- Green pea fava - if you love Greek food and would love to delve even deeper, this is the way to go.
- Taramasalata - no Greek spread is complete without this!
- Cacik - the Turkish version of tzatziki.
- Harissa aioli - best serve with plenty of fresh vegetable crudités.
- Roasted carrot hummus - you'll never want to have traditional hummus again!
- Beetroot dip - this is no ordinary dip. Hailing from the Levantine region, roasted beetroot is blended with pistachios and yogurt.
- Avocado dip – few things beat a nutty, creamy avocado dip for deliciousness and simplicity.
- Guacamole - you can't go wrong with this famous Mexican avocado dip!
- Pico de Gallo - this crunchy tomato dip is another firm Mexican favourite.
- Chilli & lime yoghurt dip – the perfect dip for authentic Indian snacks and sides.
- White bean dip - completely vegan and takes only 10 minutes to prepare.
Other Greek recipes
If you’re hooked on Greek food, here are some more recipes to inspire you.
- Halloumi Wraps With Creamy Carrot Salad – Greek cuisine at its most divine, not to mention its healthiest. Best of all, this recipe is so simple to make!
- Battered Halloumi – if you’re a big fan of the amazing Greek cheese that is halloumi, this fantastic Greek favorite will go down a storm.
- Grilled halloumi - a healthier alternative to the battered version above.
- Greek salad – simple, fresh, healthy and downright delicious, this salad is the essence of what makes Greek cuisine so wonderful. Make it once and this recipe will be on your regular lunch list.
- Gigandes plaki - the Greeks' answer to the Brits' baked beans.
- Moussaka - no Greek feast is complete without this main course.
Gorgeous Greek Cookbooks
- The Complete Book of Greek Cooking
- My Big Fat Greek Cookbook
- The Foods of the Greek Islands
- Ikaria
- The Greek Slow Cooker
What’s your favorite snack to have into this roasted red pepper and feta cheese dip? Let me know in the comments below?
Competition Question: What is your favourite Greek recipe?
Print📖 Recipe
Htipiti
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Htipiti is a perfect dip for summer. This Greek recipe comprises chopped roasted red peppers and feta cheese. Serve with flatbread and vegetable crudités.
Ingredients
- 6 red peppers, washed
- 250g (8oz) feta cheese, crumbled
- 125ml (½ cup) olive oil
- 2.5ml (½ tsp) ground black pepper
- 1 red chilli, finely chopped
Instructions
- Preheat the oven to 200°C / fan 180°C/ 400°F / gas mark 6.
- Place the red peppers in a roast tin and brush lightly with oil.
- Place the tin in the oven and roast for 40 minutes, turning halfway through. If the peppers aren’t tender and wrinkly give them a little more time in the oven until they are.
- Remove the heat and let it cool.
- When the peppers are cool enough to handle, peel and deseed them, then chop them finely.
- Place the peppers, cheese, oil, black pepper and chilli in a large mixing bowl and stir until well combined.
- Serve with flatbread and vegetable crudités. Enjoy!
Notes
- If you can’t be bothered to make the recipe from scratch, you can buy bottled flame roasted peppers.
- Keep in mind that the red peppers and cheese should have a 1:1 ratio. Use as much olive oil as you like to achieve your desired consistency.
- Some cooks prefer to have the ingredients completely blended to a pink sauce. You’re welcome to do so but the authentic Greek way is to leave it a bit chunky.
- Storage: This dip lasts for 4 days in the fridge and is not freezable.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Starter
- Method: Blend
- Cuisine: Greek
Nutrition
- Serving Size: A small side dish plate
- Calories: 262
- Sugar: Sugars
- Sodium: 1085 mg
- Fat: 29.1 g
- Saturated Fat: 9.1 g
- Trans Fat: 0 g
- Carbohydrates: 4.2 g
- Fiber: 2.7 g
- Protein: 11.2 g
- Cholesterol: 22 mg
More Dip Recipes Around The Web
- Authentic Greek Tzatziki
- Lavash Crackers with Baba Ghanoush
- Lime & Coriander Hummus
- Feta, Mint and Pea Dip
save the recipe to your pinterest board
Aileen
Tzatziki
Tammy Neal
Spanakopita
Jennifer Toal
Olives in salad with feta
Lucinda P
I love a Greek salad
JW
Lamb Kleftiko
Keshia Esgate
I love moussaka !
Mandy Betts
Greek salad - with lots of feta!
Tracy Barber
I've got a sweet tooth so it's a close call between galatoboureko and baklava
Pauline Dring
My favourite Greek recipe is the simple Greek Salad
Alison Macdonald
Love pork souvlaki with Greek salad!
Romana Richards
Courgette balls (kolokythokeftedes) I just cannot get enough after eating them on holiday.
sharon martin
Moussaka
Ross Leech
I love Moussaka.
MERYL Thomas
I love stuffed vine leaves
lynn neal
We like Greek Potatoes baked in the oven!
Sandra Fortune
Moussaka but like Greek salad
Ritchie Dee
Skordalia is my favourite
Joanne smith
I will defo try the Gigandes recipe. I also love Soutzoukakia
Cara-Jane Hunter
Moussaka, mmmmmm!
Carolyn E
I love all the casual dips, BBQd fish etc, but all time fave has to be a really good slow cooked kleftiko
cat jamison
this is a comment
Sheri Darby
Moussaka
Fiona jk42
I love most Greek appetisers. Spanakopita is one of my favourites.
Cerys John
Gyros! Yummmmm.
Emma Davison
Salad with feta cheese
A.E. ADKINS
Has to be either beef stifado or lamb kleftiko but also love a good lamb gyros
Carolynn Woodland
Lamb Kleftiko
James Travis
Lamb Kleftiko is mine
Erica Hughes
Moussaka - it's one of my faves
julie Jones
Slow-cooked lamb gyros
Jennifer Rhymer
I bake my own Moussaka, it's lovely x
Mary Baldwin
Dolmades - love the flavours and find it less heavy than moussaka.
Zoey H
Love gyros with a greek salad
Karen R
I'm embarrassed to say that I don't eat enough Greek food to have a favourite, although I love Greek meze xx
Victoria Prince
I think my favourite Greek recipe is probably moussaka
jen jackson
I love mousakka
Laura Pritchard
Lamb kleftiko
Adrian Bold
Barbecued Greek lamb with tzatziki
Christine Caple
Moussaka is my favourite.
Susan Hoggett
I love Gyros with tzatziki
Marie Rungapadiachy
Mousakka is my favourite greek recipe. It is so comforting.
MJ
Moussaka
Ruth Harwood
I do love a well made Moussaka, but this may trump that!!
Jacob Barnard
Moussaka 🙂
moth
Spanakopita
Lynne OConnor
In Greece I'll always g o for souvlaki first but I've never been able to recreate it at home where I stick wth moussaka
Jo m welsh
I love moussaka
Jane Willis
Hard to say what my favourite is but a classic Hummus is hard to beat. Of course if my holiday to Greece this summer hadn't been cancelled, I might have found a new favourite!
Bryan Murphy
Greek Salad
Sandra Jenkinson
Spanakopita
Lucy
Moussaka for me!
Claire Driver
Has to be Moussaka
Janet B
My fave is stifado. Very much a wintery dish so bring on the cooler weather!
Emma Iraci
Spanakopita is my fave!
Helen Markham
Spanakopita
HR
Gigantes plaki
ann goody
I love Moussaka. Thanks for the chance.
Tammy Tudor
Chicken gyros for me!
Sheena Batey
Stifado
pete c
I've tried so few so I am going to have to say Moussaka
Mark R
Moussaka is my Greek favourite.
Hazel Rea
Moussaka I think.
Kim M
Like spanakopita x
Alice Dixon
A classic moussaka
Charlotte isobelle
Mmm a mousakka or homemade gyros yum
Iain maciver
Moussaka is my favourite.
Mel Pennie
Would have to be Moussaka . . . absolutely love it!
Jane
Love making spanakopita
Keith Hunt
Oven-baked potatoes with capers and anchovies with fresh butted cobs
Cydney Webster
Definitely moussaka!
claire woods
I love Moussaka best.
Priscilla Stubbs
Priscilla
Alex McKay
My favourite Greek recipe is mousakka. I love the one in the Greek restaurant near us. I can't cook it!
Peter Watson
Lamb Kleftiko
Michelle Ptak
I really must make this, my family would love it... we love Greek food always takes us back to our travels. Our favourite is Pastitisio which I have made for friends too and passed on the recipe.
Brad Start
Brizola Sto Fourno
Richard Eldred Hawes
I will pick Moussaka, but there are many others I could have chosen
Hester McQueen
Moussaka & souvlaki but a very difficult choice to make
Margaret Gallagher
Love greek dips Tziki is always a winner with any wraps
Michael Fisher
Feta cheese Greek salad
melanie stirling
Moussaka is my favourite.
Sam Macaree
I love Moussaka
Amy Scarbrough
If I cannot find bird's eye chilies then is there an alternative? Jalapeno or chili flakes maybe? I tried this dip at a restaurant near me and LOVED it!!
michelle
Many thanks for your comment, Amy.
Unlike baking, cooking is very forgiving. If you can't get hold of bird's eye chilli, fret not, you can use anything that adds heat to a dish, and tweak according to your preference. Just don't tell a patriotic Greek!
Tina
just made this ...and it was absolutely yummy..loved the Htipiti dip...
michelle
That's fantastic to hear. Thanks for letting me know, Tina!
Nazima
very nice - love the flavours in this dip. Chilli, peppers and feta. Perfect summer fare
Elizabeth
Oh my goodness this sounds amazing! I need to try this!
Katie Bryson
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!!!!!
Jan Bennett
I make this often but have never added red peppers. Lovely photos.
Sarah, Maison Cupcake
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?!
Laura@howtocookgoodfood
Oh wow, you can't believe how much Feta cheese I eat. Now it will be used for this dip too, love it!
Donalyn@TheCreeksideCook
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!
Rosa
Mmmhhh, this dip looks exquisite! What a fabulous combination of ingredients.
Cheers,
Rosa