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Htipiti (Spicy Feta Dip)
Whipped feta with roasted red peppers and Greek yogurt - creamy, tangy, and addictive.
Htipiti, meaning "beaten" or "whipped," is one of Greece's most popular meze dips. Creamy feta is blended with sweet roasted red peppers, olive oil, and sometimes a kick of chili, creating a dip that's simultaneously tangy, sweet, and just a little spicy.
Our htipiti achieves the perfect balance - the sharp, salty feta mellowed by sweet roasted peppers and enriched with good olive oil. We add a touch of Greek yogurt for extra creaminess and a subtle smokiness from the charred pepper skins. The result is incredibly moreish.
Spread it on crusty bread, use it as a dip for vegetables, or serve it alongside grilled meats. Htipiti is versatile and always welcome on the table. We make ours daily, and it often runs out before the evening is over - it's just that good.
Our htipiti achieves the perfect balance - the sharp, salty feta mellowed by sweet roasted peppers and enriched with good olive oil. We add a touch of Greek yogurt for extra creaminess and a subtle smokiness from the charred pepper skins. The result is incredibly moreish.
Spread it on crusty bread, use it as a dip for vegetables, or serve it alongside grilled meats. Htipiti is versatile and always welcome on the table. We make ours daily, and it often runs out before the evening is over - it's just that good.
Prep: 15 mins
Serves: 6–8
Easy
Ingredients
250g feta cheese
2 roasted red peppers (from jar or fresh roasted)
3 tbsp Greek yogurt
1/4 cup extra virgin olive oil
1 clove garlic
1/2 tsp red pepper flakes (optional)
1 tbsp fresh oregano or 1/2 tsp dried
Freshly ground black pepper
Olive oil for drizzling
2 roasted red peppers (from jar or fresh roasted)
3 tbsp Greek yogurt
1/4 cup extra virgin olive oil
1 clove garlic
1/2 tsp red pepper flakes (optional)
1 tbsp fresh oregano or 1/2 tsp dried
Freshly ground black pepper
Olive oil for drizzling
Instructions
1. If using fresh peppers, roast over flame or under broiler until charred. Place in a bowl, cover, and steam 10 minutes. Peel and seed.
2. Crumble feta into a food processor. Add roasted peppers, yogurt, garlic, and pepper flakes if using.
3. Pulse until combined but still slightly chunky - don't overprocess.
4. With processor running, drizzle in olive oil until creamy.
5. Add oregano and black pepper. Pulse briefly to combine.
6. Taste and adjust seasoning - it should be tangy with a hint of sweetness from peppers.
7. Transfer to serving bowl. Drizzle with olive oil and sprinkle with extra oregano. Serve with pita bread.
