Roasted Red Pepper Feta Dip (Htipiti)

This bold and flavorful Roasted Red Pepper Feta Dip (Htipiti) is a quick and easy Greek appetizer that you can whip up in under 15 minutes.

Seriously, the combination of charred roasted peppers, salty feta, and zesty lemon creates a flavor profile that’s truly irresistible.

With only five main ingredients and the ability to prepare it ahead of time, this savory and tangy dip is the perfect game day or party snack. 

I love to serve this dip with Homemade Pita or paired with other Mediterranean dips such as Tzatziki or Tyrosalata.

WHAT IS HTIPITI?

Htipiti pronounced tee-pee-tee is the Greek word for Roasted Red Pepper Feta Dip.

This popular vegetarian dip is served all over Greece as a meze item and can be found on most Taverna menus.

Of course, the recipe varies from restaurant to restaurant and family to family, but the core ingredients of roasted red pepper and feta remain the same throughout.

WHAT INGREDIENTS DO I NEED?

Feta – be sure to buy a block of feta, not pre-crumbled. Sheep’s milk feta is best.

Red Bell Pepper – prepare the homemade roasted red peppers up to 1 week in advance to save time or purchase jarred roasted red peppers.

Extra Virgin Olive Oil – use a Greek high-quality evoo.

Lemon – makes the dip tangy and bright. Many Greeks use red wine vinegar, which you can substitute for lemon if you prefer.

Freshly Ground Black Pepper – I use about 1 tsp total but adjust the amount to your liking.

Cayenne Pepper – this is an optional add-in for spice. If you’re wanting a spicy feta dip, then you’ll want to add ¼ tsp cayenne.

Red Pepper Flakes – optional for presentation. I like to sprinkle the top with red pepper flakes when serving.

HOW TO MAKE ROASTED RED PEPPER FETA DIP

The best way to prepare this recipe is with homemade roasted peppers which require the most time but are so worth it.

Tip: I recommend making them ahead of time, up to 7 days in advance.

With ready-to-go peppers you need less than 15 minutes to whip everything together, making it the perfect last-minute party recipe.

HOW TO MAKE HOMEMADE ROASTED RED PEPPERS

Step 1 – Preheat oven to 450 F. Line a large baking sheet with parchment paper to prevent sticking.

Step 2 – Starting with one bell pepper upside down on a cutting board, slice downward, one side at a time, using the peppers natural creases as a guide for where to slice.

You should end up with 4 slabs.

Step 3 – Carefully remove and discard the stem, ribs, and seeds.

Repeat with remaining bell peppers.

Step 4 – Transfer the pepper slabs to the prepared baking sheet and place skin side facing up, in a single layer, leaving space in between each.

Step 5 – Place the pan in the preheated oven for 30 minutes, rotating the pan in the oven halfway through roasting.

The tops should be dark, blistering, and easily pierced with a fork.

Step 6 – Transfer cooked peppers to a medium sized bowl and immediately place a plate over the top to trap the steam.

Set the bowl aside to cool for 15 minutes.

Step 7 – Once cooled, use your hands to remove the skin from the peppers and discard.

Place peeled peppers in a mason jar and keep in the fridge for up to 7 days.

HOW TO MAKE THE DIP

Step 1 – Add feta, roasted red peppers, olive oil, lemon juice, and freshly ground black pepper to your food processor.

Step 2 – Blend together until desired consistency is reached and mixture is orange in color. Taste and adjust seasonings to your liking.

If you want spice, add the cayenne pepper.

Step 3 – Pour the dip into a serving dish and top with red pepper flakes for presentation.

Serve with toasted pita triangles, raw vegetables, or olives.

Note: you can make this dip as spicy as you’d like – or not at all. To spice it up, add ¼ tsp cayenne pepper or more as needed.

WHAT TO SERVE WITH ROASTED RED PEPPER FETA DIP

Roasted red pepper feta dip is typically served as an appetizer or enjoyed as a snack with various accompaniments.

Here are some of my serving suggestions:

• Raw veggies: cucumber, carrot sticks, celery or other bell peppers.
• Marinated olives or tapenade.
• Baked pita triangles, toasted bread, homemade crostini, or crackers.
• Use it as a sandwich spread on pita bread.
• Served as a trio of dips with Tzatziki and Tyrosalata.

MAKE AHEAD AND STORING INSTRUCTIONS

Make ahead – you can prepare the roasted red peppers up to 1 week in advance which will save a ton of time on the day-of.

You can prepare the entire roasted red pepper feta dip up to 1 day in advance and store in the fridge until you’re ready to serve.

Storing – roasted red pepper feta dip will keep in the fridge for up to 4 days in an airtight container.

RECOMMENDED TOOLS

• Food processor – this is the exact one I use! I’ve had it for years and it works great for so many different recipes.
• Baking sheet
• Mason jar with lid

RECIPE FAQ’S

MORE GREEK RECIPES YOU’LL LOVE

• Greek Cheese Pies
• Greek Baked Feta with Honey
• Greek Chicken Salad

STEP-BY-STEP RECIPE VIDEO

@spoonfulofsi

What I’m making for Super Bowl Sunday😍 Recipe below & on my website. Clickable link is in my profile👩🏻‍🍳 Ingredients 8 oz feta 1/2 cup roasted red peppers (1.5 red bell peppers) 1/3 cup olive oil 1 tbsp lemon juice, 1/2 lemon 1/4 tsp freshly ground black pepper 1/4 tsp red pepper flakes optional for presentation Instructions 1. Preheat oven to 450 F. Line a large baking sheet with parchment paper to prevent sticking. 2. Starting with one bell pepper upside down on a cutting board, slice downward, one side at a time, using the peppers natural creases as a guide for where to slice. You should end up with 4 slabs. 3. Carefully remove and discard the stem, ribs, and seeds. Repeat with remaining bell peppers. 4. Transfer the pepper slabs to the prepared baking sheet and place skin side facing up, in a single layer, leaving space in between each. 5. Place the pan in the preheated oven for 30 minutes, rotating the pan in the oven halfway through roasting. The tops should be dark, blistering, and easily pierced with a fork. 6. Transfer cooked peppers to a medium sized bowl and immediately place a plate over the top to trap the steam. Set the bowl aside to cool for 15 minutes. 7. Once cooled, use your hands to remove the skin from the peppers and discard. Place peeled peppers in a mason jar and keep in the fridge for up to 7 days. 8. Add feta, roasted red peppers, olive oil, lemon juice, and freshly ground black pepper to your food processor. 9. Blend together until desired consistency is reached and mixture is orange in color. Taste and adjust seasonings to your liking. If you want spice, add the cayenne pepper. 10. Pour the dip into a serving dish and top with red pepper flakes for presentation. Serve with toasted pita triangles, raw vegetables, or olives. #roastedredpeppers #roastedredpepperdip #diprecipe #appetizer #superbowlsnacks #superbowlrecipes #greekfood #greekrecipe #appetizeridea #recipetutorial #recipevideo #recipetok #htipiti #fetadip

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