Name: Spicy Roasted Red Pepper & Feta Dip (Htipiti)
Prep time: 10 min
Cook time: 35 min
Ingredients: 2 large red peppers (cut in half and seeded); 8 oz. block Feta cheese (room temperature and chopped); ¼ t. crushed red pepper flakes; ¼ c. extra virgin olive oil; Sea salt and black pepper (to taste); Chopped red pepper and crushed red pepper flakes (for garnish); Vegetable crudités; Pita and/or crackers (optional)

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If you’ve ever been to a Greek restaurant and found yourself scraping the last bits of a smoky, creamy red pepper dip off the plate with whatever you could find — pita, a fork, your finger — you’ve had htipiti.

Htipiti (pronounced tee-PEE-tee) is a traditional Greek meze dip made from whipped feta cheese and roasted red peppers. The name literally means “beaten” in Greek, referring to the way the feta gets whipped into a creamy, spreadable consistency. It’s bold, tangy, a little spicy, and completely addictive.

This version keeps it simple and true to the original. Roasted red peppers, block feta, olive oil, and crushed red pepper flakes. You can roast your own peppers for maximum smokiness or use jarred roasted red peppers for a weeknight shortcut. Either way, this htipiti comes together in about 10 minutes once the peppers are ready.

Serve it as a dip, spread it on sandwiches, dollop it over roasted potatoes or grilled chicken, or make it the centerpiece of a mezze board. However you use it, htipiti has a way of becoming the thing people ask about at every party. Oh, and did I mention its keto friendly and low carb, too?

Why You’ll Love This Spicy Roasted Red Pepper and Feta Dip

Bold flavor with minimal effort
Perfect for parties, snacking, or Mediterranean boards
Naturally gluten-free and low carb
Doubles as a dip and a spread
Make-ahead friendly for entertaining

Bowl of spicy feta dip with roasted red peppers and red pepper flakes

Greta Brinkley

Spicy Roasted Red Pepper & Feta Dip (Htipiti)

This bold and creamy Greek-inspired dip blends roasted red peppers and tangy feta for a spicy, savory spread you’ll want to use on everything.

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Prep Time 10

Cook Time 35

Servings: 4

Course: Appetizer

Cuisine: Fusion, Mediterranean

Ingredients Equipment Method

Ingredients

2 large red peppers cut in half and seeded
8 oz. block Feta cheese room temperature and chopped
¼ t. crushed red pepper flakes
¼ c. extra virgin olive oil
Sea salt and black pepper to taste

To serve:

Chopped red pepper and crushed red pepper flakes for garnish
Vegetable crudités
Pita and/or crackers optional

Equipment

Food Processor

Method

Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Roast red pepper halves cut-side down for 30–35 minutes, until skins blister and blacken.
Transfer hot peppers to a heat-safe bowl and cover to steam for 10–15 minutes.
Peel off the blackened skins under cool running water.
Add peeled peppers, feta, red pepper flakes, and olive oil to a food processor. Pulse until mostly smooth.
Taste and season with salt and pepper. Pulse briefly to combine.
Transfer to a serving bowl, garnish, and serve immediately with dippers of choice.

Tips for Best Results

Let the feta come to room temperature so it blends more easily.
Use block feta in brine for the creamiest texture and strongest flavor. Crumbles tend to be drier and, well, crumblier.
Adjust the spice level by using more or less crushed red pepper flakes. Don’t like spice? Omit them completely.
For a different flavor, try adding a pinch of smoked paprika.

Make This Spicy Feta and Red Pepper Dip Your Own

Swap the red peppers for roasted tomatoes or jarred piquillo peppers.
Add a clove of garlic for extra bite and depth of flavor. Use roasted garlic for something really special.
Stir in a little Greek yogurt or cream cheese for a creamier consistency.

Shop This Recipe

Block Feta in Brine — The non-negotiable ingredient. Block feta packed in brine is creamier and more flavorful than pre-crumbled. Let it come to room temperature before blending for the smoothest result.
Jarred Roasted Red Peppers — The weeknight shortcut. Pat them dry before blending and you’ve got htipiti in under 10 minutes. Keep a jar in the pantry at all times.
Good Olive Oil — Drizzled over the finished dip, olive oil is both garnish and ingredient here. Use something you’d be happy eating straight — it shows.
Food Processor — The right tool for htipiti. A food processor gives you that perfectly smooth, whipped texture that a blender can’t quite replicate. If you make dips and sauces regularly, a good food processor is worth every penny.
Mezze Serving Board — Htipiti is the anchor of any great mezze spread. A dedicated board with small bowls built in makes the whole thing look effortless and intentional.
Flaky Sea Salt — A pinch of flaky salt over the finished dip right before serving is the finishing touch that makes everything taste more intentional.
My Greek Table Cookbook — If htipiti has you exploring Greek cuisine, a great Greek cookbook will take you deep into the mezze tradition. Pure cookie grab.

What to Serve with Htipiti

Htipiti is one of those dips that works with almost everything, which makes it dangerous.

For dipping: The classics are warm pita bread and vegetable crudités. Cucumber slices, bell pepper strips, celery, and carrots all work beautifully. Crackers and pita chips are great for a more casual setup.

As a spread: This is where htipiti really earns its place in your regular rotation. Spread it on a sandwich instead of mayo, use it as a base for a veggie wrap, or smear it on a burger bun for a serious upgrade.

As a sauce: Spoon htipiti over Lemony Greek Chicken Skewers for an easy Mediterranean dinner, or serve it alongside Chipotle Lime Shrimp Kabobs for a fusion twist that actually works.

On a mezze board: Htipiti is the anchor dip for any Greek or Mediterranean spread. Pair it with Avocado Deviled Eggs, Chipotle Corn Salsa, Quick Pickled Jalapeños & Red Onions, olives, and a pile of warm pita for a spread that looks like you really tried.

At a party: Htipiti is one of the best make-ahead party dips out there. Make it the day before, cover and refrigerate, and pull it out 30 minutes before guests arrive. It gets better as it sits. Speaking of party food, if you’re building a full entertaining spread, check out our Ultimate Summer Entertaining Menu for 30+ recipes that pair beautifully with this dip.

Frequently Asked Questions

What is htipiti? Htipiti is a traditional Greek dip and spread made from whipped feta cheese and roasted red peppers. It’s a staple of Greek mezze spreads and is known for its creamy texture, smoky flavor, and subtle heat. The name comes from the Greek word for “beaten,” referring to how the feta is whipped until smooth.

How do you pronounce htipiti? Htipiti is pronounced tee-PEE-tee. The “h” is silent. Now you can order it at a Greek restaurant with confidence.

Is htipiti the same as tirokafteri? They’re similar but not identical. Both are spicy Greek feta dips, but tirokafteri is typically made with just feta and hot peppers, while htipiti specifically includes roasted red peppers, which add sweetness and smokiness. The terms are sometimes used interchangeably, but htipiti is the roasted red pepper version.

Can I make htipiti ahead of time? Yes, and honestly, you should. Htipiti gets better as it sits and the flavors meld together. Make it up to 3 days ahead, store covered in the refrigerator, and let it come to room temperature for about 30 minutes before serving. Give it a quick stir and add a drizzle of olive oil before serving.

How long does htipiti last in the refrigerator? Htipiti keeps well in an airtight container in the refrigerator for up to 5 days.

Can I use jarred roasted red peppers instead of roasting my own? Absolutely. Jarred roasted red peppers work great and cut the prep time significantly. Just pat them dry with paper towels before blending to avoid a watery dip. The flavor will be slightly less smoky than freshly roasted peppers, but it’s still delicious.

What kind of feta is best for htipiti? Block feta packed in brine is the way to go. It’s creamier, more flavorful, and blends much more smoothly than pre-crumbled feta, which tends to be drier and chalky. Let it come to room temperature before blending for the best texture.

Is htipiti gluten-free? Yes. This red pepper and feta is naturally gluten-free. Just make sure whatever you’re serving it with (pita, crackers) is also gluten-free if needed.

Is htipiti keto or low carb? Yes. The red pepper and feta dip itself is low carb and keto-friendly. Serve it with vegetable crudités to keep the whole spread low carb.

Can I freeze htipiti? Freezing isn’t recommended. The texture of the feta can become grainy after thawing. Since it keeps for 5 days in the fridge and comes together quickly, it’s best made fresh.

Htipiti (Spicy Roasted Red Pepper Feta Dip)

Why You’ll Love This Spicy Roasted Red Pepper and Feta Dip