Creamy Roasted Red Pepper Feta Dip (Htipiti)
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Discover how to make authentic Greek Htipiti, a creamy roasted red pepper and feta dip that’s perfect for pita, veggies, or as a flavorful spread. This tangy, smoky Mediterranean dip comes together in minutes and is always a crowd-pleaser!
Tested & Approved by FoodieManiac
Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •2 large red bell peppers (about 1 cup roasted and peeled, or 1 cup jarred roasted red peppers, drained)
- •8 oz (225 g) Greek feta cheese, crumbled
- •1/2 cup plain Greek yogurt (full-fat or 2%)
- •2 tablespoons extra virgin olive oil
- •1 small garlic clove, minced
- •2 teaspoons fresh lemon juice
- •1/4 teaspoon crushed red pepper flakes (optional, adjust to taste)
- •1/4 teaspoon freshly ground black pepper
- •1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- 1
Preheat your oven broiler or grill. Place whole red bell peppers on a baking sheet and broil/grill, turning occasionally, until the skins are charred and blistered (about 10-12 minutes). Remove from oven, place in a bowl, and cover with plastic wrap for 10 minutes to steam.
- 2
Once cool, peel off the skins and remove seeds and stems. Roughly chop the peppers.
- 3
Add roasted red peppers (or drained jarred peppers), crumbled feta, Greek yogurt, olive oil, minced garlic, lemon juice, crushed red pepper flakes (if using), and black pepper to a food processor or high-powered blender.
- 4
Blend until the mixture is creamy and mostly smooth, scraping down the sides as needed. For a chunkier texture, pulse instead of blending fully.
- 5
Taste and adjust seasoning—add more lemon juice, pepper flakes, or black pepper if desired.
- 6
Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and sprinkle with chopped parsley for garnish.
- 7
Serve immediately with pita chips, fresh veggies, or as a spread for sandwiches.
- 8
If making ahead, cover and refrigerate for at least 1 hour to allow flavors to meld (optional, but recommended for best taste).
Tips & Variations
Pro Tips
- • For the creamiest texture, use a block of good-quality Greek feta (not pre-crumbled).
- • If using jarred roasted red peppers, drain them very well to avoid a watery dip.
- • Let the dip chill for at least 1 hour before serving for the best flavor and consistency.
- • Add more yogurt for a thinner, more dippable consistency, or less for a thicker spread.
- • A little lemon zest can brighten the flavor even more—try adding 1/2 teaspoon if desired.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Spicy Htipiti: Add 1 tablespoon chopped pickled hot peppers or a pinch of cayenne for extra heat.
- • Herby Htipiti: Blend in 2 tablespoons fresh dill or mint for a Mediterranean twist.
- • Nutty Htipiti: Add 1-2 tablespoons toasted walnuts or almonds to the food processor for a richer, earthier flavor.
Frequently Asked Questions
Can I use jarred roasted red peppers instead of fresh?
Absolutely! Just be sure to drain them very well before blending to avoid a watery dip.
How long does Htipiti last in the fridge?
Stored in an airtight container, it will stay fresh for up to 4-5 days.
Is this dip gluten-free?
Yes, the dip itself is gluten-free. Just serve with gluten-free dippers if needed.
Can I freeze this dip?
Freezing is not recommended as the texture can become grainy when thawed. For more details, read our guide: <a href="/articles/how-to-freeze-sauces-for-maximum-freshness">How to Freeze Sauces for Maximum Freshness</a>.
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