📝 About This Recipe
Htipiti is a quintessential Greek meze that perfectly balances the salty tang of sheep's milk feta with the smoky sweetness of fire-roasted peppers. This vibrant, sun-drenched dip offers a sophisticated kick of heat from dried chili flakes and fresh bird's eye chilies, creating a complex flavor profile that is both cooling and spicy. Traditionally whipped until creamy yet slightly textured, it is the ultimate expression of Mediterranean hospitality and a must-have for any appetizer spread.
🥗 Ingredients
The Pepper Base
- 2 large Red Bell Peppers (whole and firm)
- 1-2 pieces Red Bird's Eye Chili (seeded and minced for heat)
- 1 tablespoon Extra Virgin Olive Oil (for coating the peppers)
The Cheese & Aromatics
- 8 ounces Greek Feta Cheese (authentic block in brine, crumbled)
- 1/4 cup Greek Yogurt (full-fat for creaminess)
- 1 clove Garlic (finely grated or pressed)
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Red Wine Vinegar (for essential acidity)
- 1 teaspoon Dried Oregano (preferably wild Greek oregano)
- 1/2 teaspoon Smoked Paprika (for depth)
- 1/2 teaspoon Red Chili Flakes (adjust to your spice preference)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 4-5 pieces Kalamata Olives (pitted and halved)
- 1 teaspoon Extra Virgin Olive Oil (for a final drizzle)
👨🍳 Instructions
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1
Preheat your oven's broiler to high or set a gas burner to medium-high flame. Lightly coat the whole red bell peppers with a tablespoon of olive oil.
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2
Roast the peppers, turning occasionally with tongs, until the skin is charred and blackened on all sides. This should take about 10-15 minutes under a broiler or 8 minutes over a direct flame.
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3
Place the charred peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes; this makes the skins slide off effortlessly.
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4
Once cooled, peel away the blackened skins, remove the stems, and discard the seeds. Do not rinse the peppers under water, as you'll lose the smoky flavor.
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5
Finely dice one of the roasted peppers by hand to provide texture. Place the other roasted pepper into a food processor.
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6
Add the crumbled feta, Greek yogurt, grated garlic, red wine vinegar, smoked paprika, and chili flakes into the food processor with the single pepper.
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7
Pulse the mixture several times until the ingredients are combined but still retain a bit of grainy texture from the feta. Avoid over-processing into a complete purée.
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8
While the processor is running on low, slowly stream in the 1/4 cup of extra virgin olive oil until the dip emulsifies and becomes glossy.
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9
Transfer the mixture to a mixing bowl and fold in the hand-diced roasted pepper and the minced fresh bird's eye chili.
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10
Stir in the dried oregano and taste. Feta is naturally salty, so you likely won't need extra salt, but adjust if necessary.
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11
Cover and refrigerate for at least 30 minutes. This allows the heat from the chilies to meld with the fats in the cheese and oil.
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12
To serve, spread the Htipiti into a shallow bowl, creating a well in the center with the back of a spoon. Drizzle with more olive oil and garnish with parsley and olives.
💡 Chef's Tips
Always use block feta sold in brine; pre-crumbled feta is coated in anti-caking agents that prevent a creamy texture. If you prefer a milder dip, remove the ribs and seeds from the bird's eye chili before mincing. For the best flavor, use a robust, peppery Greek olive oil which complements the saltiness of the feta. If the dip feels too thick after chilling, stir in a teaspoon of warm water or additional olive oil to loosen it up. Leftovers keep beautifully in an airtight container for up to 4 days, though the spice level may intensify over time.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread or crispy sesame breadsticks (koulouri). Pairs excellently with a chilled glass of Assyrtiko wine or a traditional Ouzo on the rocks. Use it as a vibrant spread inside a lamb gyro or a grilled chicken souvlaki wrap. Accompany with crunchy raw vegetables like cucumber spears, radishes, and bell pepper strips for a low-carb snack. Include it as part of a larger meze platter featuring dolmades, tzatziki, and marinated artichokes.