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Bowl of red greek cold dip, Htipiti


  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian


Htipiti is a perfect dip for summer. This Greek recipe comprises chopped roasted red peppers and feta cheese. Serve with flatbread and vegetable crudités.


  • 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


  1. Preheat the oven to 200°C / fan 180°C/ 400°F / gas mark 6.
  2. Place the red peppers in a roast tin and brush lightly with oil.
  3. 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.
  4. Remove the heat and let it cool.
  5. When the peppers are cool enough to handle, peel and deseed them, then chop them finely.
  6. Place the peppers, cheese, oil, black pepper and chilli in a large mixing bowl and stir until well combined.
  7. Serve with flatbread and vegetable crudités. Enjoy!


  • 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.
  • Category: Starter
  • Method: Blend
  • Cuisine: Greek


  • Calories: 262
  • Sugar: Sugars
  • Sodium: 1085 mg
  • Fat: 29.1 g
  • Carbohydrates: 4.2 g
  • Protein: 11.2 g
  • Cholesterol: 22 mg

Keywords: htipiti, greek dip recipe, red pepper and feta dip, summer dip recipe, greek appetizser recipe