🌶️ Htipiti (Greek Feta and Roasted Pepper Dip)
Htipiti is a Greek meze dip of roasted red peppers blended with feta, garlic, olive oil and a little chili. It is smoky, salty and tangy with a gentle heat, and its texture can be smooth or slightly chunky. It is served cold as part of a meze spread, with grilled meat or vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 red bell peppers
- 200 g feta
- 1 garlic clove
- 1 small red chili or ½ tsp chili flakes
- 2 tbsp olive oil
- 1 tsp vinegar
- Pinch of dried oregano
Method
- Roast the peppers under a hot grill or over a flame until blackened, then cover for 10 minutes.
- Peel, deseed and roughly chop the peppers.
- Crumble the feta and blend or mash it with the peppers, garlic, chili, olive oil and vinegar.
- Leave a little texture, taste and adjust the chili; sprinkle with oregano.
- Chill for 30 minutes and serve with vegetables or grilled meat.
How to make it lighter
- Use more roasted pepper and less feta for a lighter dip with the same colour.
- Cut the olive oil to 1 tbsp; 1 tbsp oil ≈ 120 kcal.
- Scoop it with cucumber, carrot or pepper sticks to keep a meze portion light.
History
Htipiti is especially associated with northern Greece, notably Thessaloniki, where it is a common meze in ouzeries and tavernas. The name is usually linked to a Greek word for 'beaten', referring to how the feta is mashed.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →