Htipiti is a creamy feta & red pepper dip. It makes a perfect partner for warm pitta bread, fresh crudites or served as part of a Greek mezze platter.
What is Htipiti – Feta & Red Pepper Dip?
Htipiti, a feta cheese and red pepper spread of Greek orgin is known by several different names including Ktipiti, Tirokafteri, or Kopanisti, which is also a cheese.
You can serve this dip on its own alongside some crudites for a qucik and delicious snack. Or you can try using as a sauce for grilled meats. You can also serve it alongside a mezze platter or with your faourite dips when having crisp with friends.
Ingredients for this Red Pepper & Feta Dip
The predominant ingredients are feta and red peppers. However, it’s difficult to determine one true recipe for this creamy dip as variations exist across Greece. Some recipes call for chilli peppers, some for garlic. Some recipes include oregano or chilli flakes. And some include none of these additions.
Feta Cheese – Feta is a greek cheese with a tangy flavour, often described as briny. It’s most commonly made with sheeps milk. For runners, it’s perfect as it contains alot of protein and calcium, helping to keep your muscles and bones strong. It’s also contains less fat compared to other cheeses and therefore contains fewer calories. It’s salt content also helps restore electrolytes after an intense bout of exercise.
Red Peppers – They’re sweetness and flavour intesifies after roasting which means 1 pepper is sufficient for this feta & red pepper dip. Bell peppers, regardless of colour, offer us a rich source of vitamin C. They are low in calories and have a high water content, helping to keep us hydrated.
Roasted Red Peppers
I’ve roasted and peeled fresh red peppers, however you can skip this stage by using store brought roasted red pepper. I prefer roasting peppers at home as the store brought one are often stored in brine, giving them a saltier, more saline like flavour.
Htipiti
Ingredients
- 200 g Feta + Extra to Garnish
- 1 Red Pepper
- 2 Tbsp Olive Oil +1 Tbsp for Cooking
- Juice from ½ Lemon
- 1 Tsp Black Pepper
- ¼ Tsp Cayenne Pepper
- Pinch Oregano To Garnish
Instructions
- Pre heat the oven to 220 degrees C or 440 degrees F or gas mark 8.
- Line a baking tray with parchment paper and drizzle it with ½ of the reserved olive oil.
- Remove the seeds but keep the flesh of the pepper as whole as it can be and lay flat along the parchment paper. Drizzle with the remining ½ of reserved oil.
- Roast the pepper flesh for 10-12 minutes until the skin begins to blister and char. Remove from the oven and allow to cool before peeling the blackened skin. Discard the skin.
- Place all the other ingredients into a blender with the pepper flesh, and blitz until combined.
- Top with extra feta and oregano and serve with pitta or crudites.
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