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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 minutes
Cook Time 35 minutes
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.