Htipiti (roasted red pepper and feta dip)

Name: Htipiti (roasted red pepper and feta dip)
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Ingredients: 360 g red bell pepper, 3 Florina or red bell peppers, left whole; 200 g feta, drained and crumbled; 45 ml olive oil; 10 ml wine vinegar; 1 clove garlic, crushed; 2 g red chilli flakes; 0.5 g dried oregano; 0.5 g black pepper, freshly ground

Vegetarian

Χτυπητή · chtypití

Sweet flame-roasted red peppers mashed into crumbled feta with olive oil, a splash of red wine vinegar, garlic, oregano and a pinch of chilli. A rosy, salty-sweet meze spread from northern Greece.

Htipiti (roasted red pepper and feta dip) is a Greek dip from Greece, ready in about 50 minutes and made with red bell pepper and feta. It serves 6 and is rated easy to cook.

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Prep: 15 min
Cook: 15 min
Rest: 20 min
Total: 50 min
Serves: 6
Level: Easy
Calories: 167

Ingredients

6 meze servings (about 80 g)

360 g Red bell pepper (opens in a new tab), 3 Florina or red bell peppers, left wholeSwap: Roasted red peppers (jarred) (About 250 g jarred Florina peppers, drained and patted dry.)
200 g Feta (opens in a new tab), drained and crumbledContains milk
45 ml Olive oil (opens in a new tab)Extra virgin.
10 ml Wine vinegar (opens in a new tab)Red wine vinegar.
1 clove (4 g) Garlic (opens in a new tab), crushed
2 g Red chilli flakes (opens in a new tab)More if you like it hot.
0.5 g Dried oregano (opens in a new tab)Dried Greek rigani, crumbled.
0.5 g Black pepper (opens in a new tab), freshly ground

Equipment

Method

1
Step 1
Char the peppers (opens in a new tab) over a gas flame, on a barbecue or under a very hot grill, turning with tongs (opens in a new tab), until blackened all over and collapsing: 12–15 minutes. Put them in a bowl, cover with a plate and leave 10 minutes to steam.
- 15 min
- high heat
- Grill / barbecue (opens in a new tab)
- Tongs (opens in a new tab)
- Mixing bowl (opens in a new tab)
Food safety: Charring over a gas flame spits hot juice; use long tongs, keep a window open and never leave the flame unattended.
How it looks · Photo: Malte Luk on Pexels
2
Step 2
Peel the peppers (opens in a new tab), discard the stems and seeds and pat dry. Chop the flesh finely with a knife.
3
Step 3
In a bowl, mash the crumbled feta (opens in a new tab) with the olive oil (opens in a new tab) and vinegar using a fork until it is a rough, creamy paste. Beat in the peppers, garlic (opens in a new tab), chilli flakes (opens in a new tab), oregano (opens in a new tab) and black pepper (opens in a new tab) until the dip is pink-orange and spreadable but still has small pieces of pepper and cheese. For a smoother version, pulse 3–4 times with a stick blender.
- 4 min
- Mixing bowl (opens in a new tab)
How it looks · Photo: Mateusz Feliksik on Pexels
4
Step 4
Taste; feta (opens in a new tab) is salty, so you rarely need salt. Chill for 20 minutes to firm slightly, then serve drizzled with a little more oil.
- 1 min

About this dish

Origin: Macedonia (northern Greece), Greece · Commonly attributedAssociated with Thessaloniki and the sweet Florina peppers of western Macedonia; the name means 'beaten'. Usage overlaps with tirokafteri, and some regions call any whipped feta dip htipiti.More food from Greece
Dish: Lunch · Dinner · Snack · Dips & spreads · Appetizers & starters
Cooking method: Grilled, No-cook
Taste: salty, sweet, smoky, creamy
Diet: Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients · Keto-style · Low-carb
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Mediterranean-style · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for: Make-ahead
Cook more with: Red bell pepper · Feta · Wine vinegar · Garlic · Red chilli flakes · Dried oregano
Techniques: Grilling · Charcoal grilling

Allergens

Contains: Milkfrom feta
May contain: Sulphitesfrom wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

167 kcal per serving

Estimated

1 serving ≈ 82 g · recipe makes 6

Where the energy comes from

Protein 13%
Carbohydrate 13%
Fat 75%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	167 kcal	205 kcal
Protein	5.4 g	6.6 g
Carbohydrate	5.4 g	6.7 g
Net carbohydrate	4 g	4.9 g
Sugars	2.6 g	3.1 g
Added sugars	0 g	0 g
Fibre	1.4 g	1.7 g
Fat	14.2 g	17.4 g
Saturated fat	5.4 g	6.6 g
Trans fat	—	—
Cholesterol	30 mg	36 mg
Sodium	383 mg	468 mg
Salt equivalent	1 g	1.2 g

Vitamins & minerals per serving

Potassium: 160 mg
Calcium: 172 mg
Iron: 0.6 mg
Magnesium: 15 mg
Vitamin A (RAE): 143 µg
Vitamin C: 77 mg
Vitamin D: 0.1 µg
Vitamin B12: 0.6 µg
Folate (DFE): 39 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Barrel-aged sheep's milk feta gives the creamiest, tangiest result.
Florina peppers are sweeter and thinner-skinned than bell peppers; if you use bell peppers, add a pinch of sugar only if the dip tastes flat.

Common mistakes

Puréeing it fully smooth; htipiti is meant to be rustic.
Adding salt before tasting; feta brines vary a lot.

Serve with

On a meze table with pita, olives and grilled bread.
With souvlaki, keftedes or grilled pork chops.

Food safety

Keep chilled and do not leave yoghurt- or cheese-based dips out of the fridge for more than 2 hours (1 hour in hot weather).
Charring over a gas flame spits hot juice; use long tongs, keep a window open and never leave the flame unattended.

Storage

Refrigerate in a covered container for up to 4 days.

Variations

Tirokafteri: The hotter cousin made with hot peppers rather than sweet ones; see the separate tirokafteri recipe.
With yoghurt: Some cooks fold in 2–3 tbsp Greek yoghurt for a lighter, milder dip.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 2 Nov 2026 · Updated 8 Nov 2026

Goes with

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Red bell pepper, 3 Florina or red bell peppers, left whole360 g
Feta, drained and crumbled200 g

Used in steps 1, 2, 3

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

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