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–+ servings
Pita triangle lifting roasted red pepper dip out of a white bowl surrounded by cucumber slices and pita triangles.
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Roasted Red Pepper Feta Dip (Htipiti)

This bold and flavorful Greek appetizer is a quick and easy crowd pleaser. 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. 
Prep Time15 minutes
Roasted Red Peppers1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: Greek
Servings: 1.5 cups

Equipment

Ingredients

  • 8 oz feta block, crumbled by hand
  • 1/2 cup roasted red peppers, 1.5 red bell peppers
  • 1/3 cup extra virgin 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
  • 1/4 tsp cayenne pepper optional for added spice

Instructions

FOR THE PEPPERS:

  • Preheat oven to 450 F. Line a large baking sheet with parchment paper to prevent sticking.
  • 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.
  • Carefully remove and discard the stem, ribs, and seeds. Repeat with remaining bell peppers.
  • Transfer the pepper slabs to the prepared baking sheet and place skin side facing up, in a single layer, leaving space in between each.
  • 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.
  • 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.
  • 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.

FOR THE DIP:

  • Add feta, roasted red peppers, olive oil, lemon juice, and freshly ground black pepper to your food processor.
  • 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.
  • Pour the dip into a serving dish and top with red pepper flakes for presentation. Serve with toasted pita triangles, raw vegetables, or olives.

Notes

  • Store dip in an airtight container in the fridge for up to 4 days.
  • Store roasted red peppers in a mason jar in the fridge for up to 7 days.
  • Prepare the dip up to 1 day in advance, remove from fridge when ready to serve.
  • Substitute the feta for a vegan alternative for a fully vegan recipe.
  • This recipe does not freeze well.