A creamy, tangy Mediterranean dip made with roasted red peppers and crumbled feta cheese, Htipiti is a Greek classic that’s rich in flavor and simple to prepare. Blended with olive oil, herbs, and a touch of yogurt, it’s a crowd-pleasing spread perfect for pairing with warm pita, crackers, or fresh vegetables.

Why You’ll Love This Recipe

Roasted Red Pepper and Feta Dip (Htipiti) is a bold yet balanced dish that combines smoky-sweet peppers with salty, creamy feta. It comes together quickly in a food processor and delivers complex flavor with minimal effort. This dip is perfect for entertaining or as a flavorful addition to everyday meals. Versatile and vibrant, it’s an easy way to elevate your appetizer spread.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup roasted red peppers (jarred or freshly roasted)
1 1/2 cups crumbled feta cheese
2 tbsp Greek yogurt
1 small garlic clove
1 tbsp olive oil, plus more for drizzling
1 tsp red wine vinegar
1/2 tsp dried oregano
Freshly ground black pepper to taste
Optional: a pinch of chili flakes for heat

directions

In a food processor, combine the roasted red peppers, crumbled feta cheese, Greek yogurt, garlic, olive oil, red wine vinegar, and dried oregano.
Pulse until the mixture is creamy but retains a slightly textured consistency.
Adjust the texture if needed by adding a bit more Greek yogurt or olive oil.
Season with freshly ground black pepper and, if using, a pinch of chili flakes for added spice.
Transfer the dip to a serving bowl. Drizzle with a little olive oil and sprinkle with extra oregano or chopped fresh herbs for garnish.
Serve with warm pita, crisp crackers, or fresh-cut vegetables.

Servings and timing

This recipe makes approximately 1 1/2 cups of dip, serving 4–6 as an appetizer.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Variations

Smoky Version: Add a pinch of smoked paprika for deeper flavor.
Lemon Twist: Replace red wine vinegar with lemon juice for a brighter taste.
Chunky Style: Blend less for a more rustic, chunkier dip.
Vegan Option: Use a plant-based feta and non-dairy yogurt alternative.
Nutty Addition: Blend in a tablespoon of walnuts or almonds for richness.

storage/reheating

Store the dip in an airtight container in the refrigerator for up to 4 days.
Reheating is not necessary, as this dip is best served chilled or at room temperature. Stir before serving if any separation occurs.

FAQs

What is Htipiti?

Htipiti is a traditional Greek dip made with feta cheese and roasted red peppers. It’s also known by names like tirokafteri, depending on regional variations.

Can I use jarred red peppers?

Yes, jarred roasted red peppers are convenient and work perfectly. Just be sure to drain them well before use.

Can I make this dip ahead of time?

Absolutely. It can be made up to 2 days in advance and stored in the refrigerator.

Is this dip spicy?

Not inherently, but you can add chili flakes or a bit of hot pepper to introduce heat.

Can I use other types of cheese?

Feta is traditional, but you could experiment with goat cheese or ricotta for a different texture.

What can I serve this dip with?

Serve with pita bread, toasted baguette slices, crackers, or fresh vegetables like cucumber, carrots, or bell peppers.

Is Greek yogurt necessary?

It helps to mellow the flavor and improve texture, but you can omit it or substitute with sour cream if preferred.

Can I freeze this dip?

Freezing is not recommended due to the dairy content, which may separate when thawed.

How long does it last in the fridge?

It keeps well for up to 4 days in an airtight container.

Can I double the recipe?

Yes, simply double all ingredients and blend in batches if necessary.

Conclusion

Roasted Red Pepper and Feta Dip (Htipiti) is a flavorful and versatile Mediterranean appetizer that’s easy to prepare and always a hit. With its creamy texture, tangy notes, and vibrant color, this dip brings a touch of Greek sunshine to any table. Whether part of a mezze platter or served solo with bread and veggies, it’s a recipe that’s as dependable as it is delicious.