Spicy Roasted Red Pepper & Feta Dip (Htipiti)

This spicy feta dip, also known as Htipiti, is creamy, tangy, and full of bold Mediterranean flavor.

Roasted red peppers bring sweetness and smokiness, while feta and crushed red pepper flakes add richness and heat. It’s the kind of dip that makes everything better.

Whether you’re serving it as an appetizer, spreading it on a sandwich, or spooning it over roasted potatoes, this keto friendly dip and spread is something that’ll be in heavy rotation. It’s especially good on a veggie sandwich.

You can roast your own peppers or, for a time saving shortcut, use jarred red peppers. Either way, this dip comes together fast and delivers big flavor with just a handful of ingredients.

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

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 minutes mins

Cook Time 35 minutes mins

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

 

1. Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
2. Roast red pepper halves cut-side down for 30–35 minutes, until skins blister and blacken.
3. Transfer hot peppers to a heat-safe bowl and cover to steam for 10–15 minutes.
4. Peel off the blackened skins under cool running water.
5. Add peeled peppers, feta, red pepper flakes, and olive oil to a food processor. Pulse until mostly smooth.
6. Taste and season with salt and pepper. Pulse briefly to combine.
7. 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.