This spicy dip made of roasted red peppers, feta cheese, and zingy lemon juice is great on everything—carrots, cucumbers, chips, and even sandwiches!
Feta cheese is good for so many things. You can brighten a dull salad with it, toss it in your gyro pita, or add a bit to your avocado toast. It’s so versatile, which is why I always have a brick of it in the fridge. If you’re a cheese enthusiast like me and always have some feta waiting in the fridge for a ripe culinary opportunity, I’ve got an amazing recipe to share with you.
Htipiti—pronounced “tee-pee-tee”—is a dip made with roasted red peppers and feta cheese and a perfect zingy addition to any party appetizer spread. This delicious dip hails from Greece and leans hard on the classic Greek flavor combination of olive oil, feta, garlic, and lemon. Add the smoky-sweet flavor of roasted red bell peppers to that, and you’ve got yourself a winner.
One of the best parts about this htipiti recipe is that you can dip pretty much anything in it for a tasty appetizer. Cucumbers, baby carrots, warm pita bread… even those crackers that have been sitting in your pantry for three months will taste good with a dollop of this dip. Make a double batch if you plan on bringing htipiti to a party, because you’ll absolutely want more when you get home!
Is This Htipiti Recipe Healthy?
This dip is somewhat healthy in certain respects. Htipiti has a decent amount of protein for a dip, and it’s full of calcium from the feta, vitamins A and C from the red peppers. It’s definitely not a low-calorie dip, however, so you’ll want to enjoy it in moderation with your favorite fresh vegetables to add some fiber.
Overall, this recipe is vegetarian-friendly and gluten-free. It’s also relatively low in carbs, so it could fit into a keto diet in moderation.
Not All Feta Is Created Equal
When it comes to feta cheese, it’s important to understand the variations in quality, flavor, and ingredients. Grocery stores often give at least a handful of different feta options: you can buy it crumbled or as a block, seasoned with herbs or unseasoned, and dry-packed or packed in brine. I’m a big fan of block feta cheese, uncrumbled and unseasoned. To me, block feta tastes fresher—and I don’t ever regret splurging on “Dodoni” feta in brine. It’s made with the traditional mixture of sheep and goat milk, while many feta cheese brands sold in the United States are made with cow’s milk. It’s also worth noting that pre-crumbled feta cheese sometimes contains anti-caking additives. So if you’ve only ever bought pre-crumbled feta, it might be worth it to consider crumbling your own.
How Do I Store Leftovers?
You can store htipiti in an airtight container in the fridge for up to 4 days. Give it a stir and let it come to room temperature before serving. I wouldn’t recommend freezing this dip, as it may change the texture.
Serving Suggestions
Htipiti is meant to be an appetizer dip, so serve it with an assortment of fresh “dippable” vegetables, such as cucumber sticks, baby carrots, and grape tomatoes. It’s also incredible with fresh, warm pita bread, but you can also serve it with any crackers or pretzels you’re fond of.
To make a Mediterranean feast, this dip can be the appetizer for a main course of Kofta Kebab, with a Mediterranean Orzo Salad and Greek Fries on the side. If you’re curious about other Mediterranean-inspired dips, check out these other FFF recipes: Whipped Feta Dip, Greek Fava, and Melitzanosalata (Greek Eggplant Dip).
Ingredients
- 2 red bell peppers
- 8 ounces feta cheese crumbled
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried chili flakes
- 1 clove garlic
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F. Halve the red peppers, remove seeds, and place cut-side down on a baking sheet. Roast for 20 to 30 minutes until the skins blister and darken.
- Remove the peppers from the oven, cover with foil or a bowl, and steam for 10 minutes. Then peel off the skins. It may help to peel the skins off under cold running water. If you do so, be sure to pat the peppers dry afterwards.
- In a food processor, combine roasted peppers, feta cheese, olive oil, lemon juice, chili flakes, garlic, salt, and pepper. Blend until smooth. Adjust seasonings as needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment