Greek Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Htipiti (Whipped Feta and Roasted Red Pepper Dip)
A creamy, spicy dip of whipped feta cheese and sweet roasted red peppers, brightened with lemon and olive oil.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Pat the roasted red peppers dry with paper towels to remove excess moisture.
- 2
In a food processor, combine feta, roasted red peppers, olive oil, garlic, lemon juice, and red pepper flakes.
- 3
Blend until smooth and creamy, scraping down the sides as needed.
- 4
Taste and adjust with more lemon juice, red pepper flakes, or black pepper as desired.
- 5
Transfer to a serving bowl, drizzle with extra olive oil, and chill for at least 20 minutes before serving.
- 6
Serve with warm pita triangles or fresh vegetables.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
78/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving235
Calories
11 g
Protein
12 g
Carbs
18 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Htipiti, literally the beaten one, comes from Greek Macedonia and Thessaly, where feta-based spreads spiked with chile are common mezze; it's closely related to Balkan ajvar-style pepper spreads but built around feta instead of eggplant.
Listahan note
This version blends the feta smooth with roasted peppers rather than folding it in chunky, giving a spreadable dip rather than a coarse salad-style spread.
Technique cues
- Patting the roasted peppers dry before blending keeps their moisture from thinning the dip into something closer to a sauce than a spread.
- Feta's saltiness varies quite a bit by brand and brine, so it's worth tasting the mixture before adding any extra salt.
- Chilling the blended dip for at least 20 minutes lets the olive oil re-set slightly and the flavors meld, which is what separates a good htipiti from a merely blended one.
Kitchen flow
- Parallel prep
- Pat the peppers dry and crumble the feta while the food processor bowl is still empty, so everything goes in together in one go.
- Make-ahead
- Htipiti actually improves after a day in the fridge as the flavors meld, making it a genuinely good make-ahead mezze.
- Leftover move
- Stir in a small drizzle of fresh olive oil before serving leftovers, the dip firms up considerably once chilled.
- Cleanup rhythm
- Rinse the food processor bowl right after blending, dried feta residue is much harder to scrub off the blade assembly later.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
feta cheese
the dip's body
Purpose: feta's tang and salt are what carry the whole dip, its brininess is the flavor most people associate with the dish
Handling: crumble it before blending so the food processor doesn't have to work as hard to break it down
Adaptation: a milder sheep's or goat's milk feta softens the tang; avoid pre-shredded feta, which is often coated in anti-caking starch that affects texture
roasted red peppers
sweetness and color
Purpose: their natural sweetness balances feta's saltiness and gives the dip its signature orange-red hue
Handling: drain and pat them very dry with paper towels first, excess liquid waters down the finished texture
Adaptation: home-roasted peppers work if you have time to char and peel them yourself, and taste noticeably sweeter than most jarred versions
olive oil
smoothing agent
Purpose: it's what turns crumbled feta and peppers into something creamy enough to spread rather than just a chunky puree
Handling: add gradually while blending so you can stop once the texture is right
Adaptation: a neutral oil works but loses the peppery, fruity backnote that a good olive oil adds
garlic
sharp accent
Purpose: a single clove adds enough bite to keep the dip from tasting flat or purely sweet-salty
Handling: mince it very fine, or the raw garlic can dominate a bite unevenly
Adaptation: roasted garlic mellows the flavor considerably if raw garlic feels too aggressive
red pepper flakes
heat
Purpose: a small amount of heat plays off the sweetness of the roasted peppers and keeps the dip from tasting one-note
Handling: start with less than called for and blend, then taste and add more since heat intensifies as the dip sits
Adaptation: a pinch of smoked paprika swaps in for color and warmth without capsaicin heat for spice-sensitive eaters
Technique notes
- Blend in short pulses rather than one long run, over-blending can make feta turn gummy instead of staying creamy.
- Scrape down the sides of the processor bowl at least once, feta tends to cling to the walls rather than fall back into the blades.
- Taste before adding salt, feta brands range from mild to very salty and the peppers add a bit of their own brine too.
Ingredient swaps
- Lower-sodium direction
- Rinse the feta briefly under cold water before crumbling to wash off surface brine, then season to taste at the end.
- Dairy-free direction
- A firm dairy-free feta alternative can substitute, though the tang and texture will be noticeably milder.
- Spice-forward direction
- Add a small roasted or fresh Greek hot pepper along with the flakes for a spicier, more rustic version closer to the way it's often made in northern Greece.
Serve alongside
- warm pita triangles
- cucumber and bell pepper sticks
- crusty bread
- olives
- a crisp white wine
- ouzo with water
- sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps refrigerated in an airtight container for up to 5 days.
- Serve cold or let sit at room temperature for 15 minutes before serving rather than heating it.
- Freezing is not recommended, the texture separates once thawed.
Equipment
- food processor
- paper towels
- rubber spatula
- serving bowl
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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