Roasted Red Pepper-Feta Cheese Dip (Htipiti)
A classic Greek dip recipe, Htipiti, made with feta cheese, roasted red peppers, olive oil, garlic, lemon juice and seasonings. Be careful, it is quite addictive. Make this for your next party or tailgating session and watch it disappear.
Looking for a new seriously quick and easy party food dip recipe? You just found it. We’re all about big and bold flavors here in the Madness household, and this one certainly fits. It is called “Htipiti”, a Greek dip made primarily with feta cheese and roasted red peppers.
As with any dip of this sort, variations abound across the web and subtle changes in ingredients may result in the branding of a new name, but at its core, it’s a roasted red pepper and feta cheese dip with olive oil and seasonings that will light up your world and make everyone like you at your next bash.
They’ll seek you out asking, “Dude, gimme that recipe.”
It may sound like I am overstating it, but I’m not. I did a test run of this recipe for Patty and me a couple days before one of our neighborhood gatherings. We each took a bite to sample it, stopped breathing for a sec, stared intoeach other’s eyes and said collective, “Um, this is dinner.” I know, right? Dip for dinner? Yes.
You start out with an awesome block of feta cheese. I can get a number of varieties of block feta from our local grocer, but if you’re limited, just use the crumbled kind. It’s all good.
Next, go ahead and roast up a couple of large red peppers. Bell peppers are totally fine for this. I used some apple peppers and crimson reds that we grew in our garden, so we got a little extra heat. LOVE IT! Feel free to experiment with different types of peppers.
I suggest using red peppers that lean toward sweet. You CAN use green peppers, but you won’t get the vibrant color and it probably won’t be as visually enticing.
Toss all of your ingredients into a food processor and process until smooth.
You can serve it up with a chunkier consistency, even swirl in more feta cheese at this point to achieve that result. Or, go ahead and keep processing until it is super smooth and the feta cheese is whipped and fluffy. I like it a bit in the middle.
Spoon it into a serving bowl and garnish with a bit more olive oil, chopped roasted red peppers, crumbled feta cheese, maybe a bit of extra crushed red pepper flakes. Make it pretty! People like that sort of thing. And me, too. Makes me want to grab it and eat it. This particular dip recipe is a lot like hummus, but with feta cheese instead of chick peas.
One thing – don’t forget the lemon juice. You want that acid pop and the flavor is DANG GREAT! Go make this! Serve it up with crackers or crostinis or pita wedges.
Patty’s Perspective: When Mike makes this for parties, I set it right in front of myself and hog it. Sorry. He’s not joking about the dinner thing. SO GOOD. I want dip for dinner.
- 8 ounces feta cheese
- 4 red peppers roasted – I used 2 apple peppers and 2 crimson reds, but any mid-sized to larger peppers will do.
- 3-4 tablespoons olive oil + more for topping
- 2 cloves garlic
- 3 teaspoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- Freshly ground black pepper to taste
Add everything to a food processor. Process until smooth.
If desired, you can add in more olive oil to achieve a creamier consistency.
Transfer to a bowl and top with extra olive oil.
Serve with toasted crostinis or crackers.
Makes about 2 cups.
Heat Factor: Mild.