Whipped Feta Dip with Roasted Red Peppers (Htipiti Recipe)

Looking for a seriously quick and easy party dip? You just found it. We’re all about big, bold flavors here in the Madness household, and this one absolutely delivers. It’s called htipiti, a Greek-style whipped feta dip made with roasted red peppers, olive oil, garlic, and a few vibrant seasonings.

We first had a version of this in Plaka (Athens) years ago on a Mediterranean trip, served with warm bread and plenty of olive oil, and it’s been on our “make it again” list ever since.

You might’ve also seen a very similar dip called tirokafteri. Depending on the recipe (and who’s doing the naming), the two can overlap a lot, especially online. For this post, think of htipiti as the roasted red pepper + feta version - creamy, tangy, lightly spicy, and incredibly scoopable. (I’ll be sharing a separate tirokafteri post later that leans harder into the “spicy feta dip” side.)

And yes, I know this sounds like I’m overselling it, but I’m not. I did a test run for Patty and me a couple days before one of our neighborhood gatherings. We each took a bite, paused, stared at each other, and said - at the exact same time - “Um... this is dinner.” I know, right? Dip for dinner? Absolutely.

Ingredients in Spicy Feta Dip (Htipiti)

All of these natural ingredients like garlic and lemon juice are blended to perfection with feta cheese and simple seasonings. It's a budget-friendly recipe you'll want to enjoy over and over again!

• Feta Cheese. Sheep’s milk feta is ideal, but any feta works. I strongly recommend buying a block and crumbling it yourself - pre-crumbled feta tends to be drier and less flavorful.
• Roasted Red Peppers. I often use jarred roasted red peppers for convenience (they’re great here), but it's amazing when you roast your own. If you do, be sure to peel, drain, and pat them dry so the dip stays thick and creamy. See my Roasted Red Peppers Recipe for extra tips.
• Extra-Virgin Olive Oil. Use a good one. You’ll taste it.
• Garlic. Fresh garlic gives the best punch. I personally love it with a lot of garlic.
• Lemon Juice (or Red Wine Vinegar). Either works for a bright acidic pop.
• Dried Oregano. Total Greek-herb vibe. Go easy, as you can always sprinkle more on top at the end.
• Crushed Red Pepper Flakes. For a touch of heat. Use less for mild, more if you want it to kick. It's optional really. Most recipes add them, but it is not required and delicious without them.
• Black Pepper. Freshly ground is best.
• Optional Upgrades (highly recommended)
• Smoked Paprika. I like the extra smoky flavor, which highlights the flavor of the roasted red peppers.
• Greek Yogurt. Makes it extra creamy and slightly lighter.

How to Make Htipiti (Roasted Red Pepper-Feta Cheese Dip) - The Recipe Method

Roast a couple of large red peppers (if needed). Bell peppers perfect for this, though any will work. I recently made this with apple peppers and crimson reds that we grew in our garden, so we got a little extra heat. For more info, check out - How to Roast Chili Peppers!

Or, make it easy and use your favorite jarred roasted red peppers.

Blend it all together. Toss all of your ingredients into a food processor or blender and process until smooth.

Taste and adjust for salt, red pepper flakes, vinegar/lemon juice, olive oil for more fluffy/creamy texture.

Serving Ideas

Let it sit at room temperature 10-15 minutes before serving so it softens and tastes its best. Here are some great ways to serve up this amazing dip.

• Warm pita or pita chips: My go-to. Warm the pita, slice, and let everyone dig in.
• Crostini or toasted baguette: Crispy bread + creamy dip is great for parties - always a hit.
• Veggie dippers: Cucumber rounds, carrot sticks, celery, sweet peppers, or cherry tomatoes for a lighter snack board.
• Greek mezze platter: Pair it with olives, roasted red pepper hummus, tzatziki, dolmas, sliced cucumbers, and a little feta/olive oil drizzle.
• Spread it on sandwiches/wraps: Use it like a bold “feta mayo” on chicken pitas, turkey wraps, or my easy chicken shawarma recipe.
• Top grilled meats: Add a spoonful over grilled chicken, lamb chops, pork tenderloin, or grilled kofta kebabs for a tangy flavor boost.

Storage

Store leftover htipiti in an airtight container in the refrigerator for up to 5-7 days. The olive oil may separate a bit as it sits. Just give it a quick stir.

Make Ahead. This is great for prepping early. You can make this dip 1-2 days ahead. The flavors actually meld and get better as it rests. Just wait to drizzle the top with olive oil and other garnish until right before serving.

Can you freeze it? I don’t recommend it. Feta and oil-based dips can separate and turn grainy after thawing.

Try Some of My Other Popular Recipes

• Fiery Buffalo-Blue Cheese Hummus
• Muhammara: Roasted Red Pepper-Walnut Dip
• Ajvar (Roasted Red Pepper and Eggplant Spread)
• Peri Peri Sauce
• Sambal Oelek
• Zacusca: Romanian Roasted Eggplant & Red Pepper Sauce