Classic Htipiti (Greek Roasted Red Pepper and Feta Dip)
Htipiti is a bold, smoky Greek dip made by beating charred red peppers with feta cheese, olive oil, and chili. A Northern Greek classic and a must-have on any meze table.
Ingredients
For the Htipiti
- 4 large red bell peppers about 1 kg / 2.2 lbs
- 200 g Greek feta cheese block in brine, drained
- 3 tablespoons extra-virgin olive oil plus more to finish
- 1/2 teaspoon dried chili flakes
- 1 small clove garlic optional, grated
- 1 tablespoon red wine vinegar
- salt and freshly ground black pepper to taste
To Serve
- warm pita bread or village bread
- extra olive oil for drizzling
- crumbled feta and fresh thyme or oregano
Instructions
- Place whole peppers directly over a gas flame or under a very hot broiler. Turn every 2–3 minutes (gas) or 5 minutes (broiler) until the skin is completely blackened on all sides, 10–20 minutes.
- Transfer charred peppers to a covered bowl or sealed bag. Steam 15–20 minutes. Peel off all blackened skin without rinsing. Remove seeds and core; tear flesh into rough strips. Reserve the juices.
- In a bowl, combine pepper strips and their juices, crumbled feta, olive oil, chili flakes, garlic (if using), and red wine vinegar.
- Use a fork to work the mixture into a rough, textured dip. Do not overwork — some chunks are the point. Taste and adjust seasoning.
- Cover and refrigerate at least 30 minutes.
- Transfer to a serving bowl, drizzle with olive oil, top with crumbled feta and thyme. Serve with warm pita.
Notes
Store covered in the refrigerator for up to 4 days. The flavor deepens overnight. Bring to room temperature before serving.
Nutrition
Calories: 145kcal | Carbohydrates: 7g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Sodium: 380mg | Fiber: 2g