If you like red peppers, feta and a hint of chili, there’s no reason why you wouldn’t like 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.
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.
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.
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?
Get Your Inner Greek Going
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Htipiti
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeIngredients
- 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
Instructions
- Blitz red peppers on pulse until you have small bits size of quarter fingernail.
- Crumble the feta in a large bowl.
- Add the peppers, oil, pepper and chili to the feta and stir well. Done!
- Category: Starter
- Method: Blend
- Cuisine: Greek
Nutrition
- Calories: 262
- Sugar: Sugars
- Sodium: 1085 mg
- Fat: 29.1 g
- Carbohydrates: 4.2 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
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Rosa says
Mmmhhh, this dip looks exquisite! What a fabulous combination of ingredients.
Cheers,
Rosa
[email protected] 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!
[email protected] says
Oh wow, you can’t believe how much Feta cheese I eat. Now it will be used for this dip too, love it!
Sarah, Maison Cupcake 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?!
Jan Bennett says
I make this often but have never added red peppers. Lovely photos.
Katie Bryson 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!!!!!
Elizabeth says
Oh my goodness this sounds amazing! I need to try this!
Nazima says
very nice – love the flavours in this dip. Chilli, peppers and feta. Perfect summer fare
Tina says
just made this …and it was absolutely yummy..loved the Htipiti dip…
★★★★★
michelle says
That’s fantastic to hear. Thanks for letting me know, Tina!
★★★★★
Amy Scarbrough says
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 says
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!