This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This spicy, tangy, irresistible, creamy Greek Spicy Red Pepper Feta Dip – Htipiti in Greek (pronounced ch-tee-pee-tee) is the perfect appetizer or snack for your next gathering. It is easy and quick to make, and it is excellent with grilled meats and vegetables or served on warm pita bread or a sandwich spread.
Every time I visit Greece, I have this delicious dip as part of our appetizers. Oh, there are so many things I want to taste again when I return to my birthplace…
You may have heard of this dip as Tyrokafteri (pronounced tee-roh-kahf-the-REE) – which translates as “spicy cheese.” However, the Tyrokafteri dip also contains yogurt along with the feta.
You can find Htipiti or Tyrokafteri served at restaurants or homes throughout Greece as a meze (mezze) alongside other small plates. Sometimes it is accompanied by a glass of ouzo, making it a perfect aperitif to whet the appetite for the feast ahead!
Everywhere you try the Htipiti, it tastes a bit different. There are many variations of this famous and easy Greek Feta Dip. Some use sweet red bell peppers, green banana peppers, cayenne pepper, red pepper flakes, or even fresh, spicy red peppers. Sometimes, oregano is also added to this dip.
The Feta Cheese…
Yes, it’s the Feta cheese; it’s all about the Feta cheese… And in the Spicy Red Pepper Feta Dip, the base is the liberal use of feta cheese — after all, it is in the name of the dip!
The imported Greek feta is made with sheep milk or a mix of sheep and goat milk. You can still make the dip with domestic feta, but you will not get this recipe’s rich and creamy texture and flavor. It is better to buy a block of feta cheese than pre-crumbled feta, even better if you find it in a container with brine.
The European Union recognizes imported Greek Feta cheese as a Protected Designation of Origin (PDO) product. This is because the traditional Greek feta cheese is produced according to strict traditional methods unique to Greece, some dating back 3,000 years, since the times of my ancient ancestors. This is what makes it the real deal.
Luckily, nowadays, you can find sheep’s milk feta at your local grocery stores and wholesale clubs before you buy domestically produced brands.
Tips for making the best Spicy Red Pepper Feta Dip – Htipiti
I recommend roasting your own peppers. Making your own will add a bit of smokiness from roasting the peppers, which will bring the Spicy Red Pepper Feta Dip to another level of taste.
It is effortless to make roasted red pepper at home, and the resulting taste of the dip is more satisfying and complex. Just half the pepper, remove the seeds place them on a baking sheet skin-side up. Then, crank up the broiler and blister the peppers. Make sure you do this on a lined baking sheet for effortless cleaning.
You want the skin of the peppers to turn black. Well, it might sound scary, but trust me. Once the pepper skin is blackened, remove them from the oven. Using tongs, place the peppers into a medium-sized bowl and cover it tightly with aluminum foil or a plate. Let them steam for a few minutes and cool down before peeling off the skin seal in the steam. This step makes skin removal much easier and faster and will keep you safe from burning your hands.
Note: Some suggest placing the peppers into a plastic bag to remove the blackened skin from the roasted peppers. However, some plastic bags can melt from the high temperature of the peppers. So, instead, the method described above.
If you are in a time crunch, you can use store-bought roasted red peppers. Remove them from the jar, rinse them, place them on a couple of layers of paper towels and pat them dry. You do not want to add any additional liquid to the dip.
Feta is easier to process at room temperature, so remove it from the refrigerator when the peppers go into the oven or 15-20 minutes before starting the dip.
It is better to serve the Spicy Red Pepper Feta Dip immediately so that you can enjoy the whipped, fluffy texture. When this dip gets refrigerated, its texture thickens.
Make-ahead and storing
You can prepare the Spicy Red Pepper Feta Dip ahead of time and store it in the refrigerator in an airtight container for 3-4 days until you’re ready to serve.
When ready to serve, let it come to room temperature before trying to dip your pita or veggies.
More easy dip recipes:
Roasted Greek Eggplant Dip – Melitzanosalata
Greek Spicy Roasted Red Pepper Feta Dip – Htipiti
Ingredients
For the Spicy Roasted Red Pepper & Feta Dip
- 8 oz Greek Feta cheese at room temperature and chopped
- 2 large red bell peppers cut in half and seeded
- ⅓ clove garlic minced
- ¼ tsp red pepper flakes
- ¼ cup extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
To serve
- Diced red bell pepper optional, for garnish
- Cruditeés
- Warm pita bread wedges
Instructions
- Place the top oven rack in the center position and pre-heat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
- Arrange the red pepper halves on the prepared baking sheet skin side up and place them in the hot oven. Roast for 30-35 minutes or until the skin starts to turn black and blister.
- Remove from the oven and carefully transfer the hot pepper halves to a heat-safe bowl and cover tightly with foil or a plate.
- Once cool enough to handle, gently remove the blackened skin from the pepper under running water.
- Transfer the roasted red peppers to a food processor and add the chopped Feta cheese, garlic, red pepper flakes, and olive oil.
- Pulse until mostly smooth, with just a few chunks of Feta remaining.
- Taste and, if needed, season with salt and black pepper, to taste, and pulse to combine.
- Transfer to a serving bowl and garnish some diced red pepper, if desired.
- Serve immediately with a choice of vegetable crudités and/or warm pita bread wedges.
Notes
Make-ahead and storing
You can prepare the Spicy Red Pepper Feta Dip ahead of time and store it in the refrigerator in an airtight container for 3-4 days until you’re ready to serve. When ready to serve, let it come to room temperature before trying to dip your pita or veggies.Nutrition
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you love this delicious and easy recipe – be sure to rate it and give it a review below! Also, don’t forget to follow Eat Mediterranean Food on Facebook, Instagram, and Pinterest!
Please share this post with family and friends. Your shares are how Eat Mediterranean Food Blog grows, and I am sincerely grateful every time you share something.
This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Food Fixes
Love your recipes Sonia
Thanks, Lea!