📝 About This Recipe
Transport your senses to the shores of the Aegean with Htipiti, a vibrant Greek spread that perfectly balances the sweetness of charred peppers with the salty tang of sheep's milk feta. This traditional 'meze' is prized for its complex texture—silky yet slightly chunky—and a subtle heat that lingers beautifully on the palate. Whether served as a centerpiece for a grazing board or a bold accompaniment to grilled meats, it captures the rustic elegance of Mediterranean cuisine in every bite.
🥗 Ingredients
The Roasted Base
- 3 large Red Bell Peppers (firm and shiny)
- 1 piece Fresno Chili or Red Jalapeño (seeded for mild heat, or with seeds for more kick)
- 1 tablespoon Extra Virgin Olive Oil (for coating the peppers)
The Cheese Blend
- 8 ounces Greek Feta Cheese (high-quality block in brine, crumbled)
- 1/4 cup Greek Yogurt (full-fat, strained)
- 1 clove Garlic (finely minced or grated)
Aromatics & Seasoning
- 3 tablespoons Extra Virgin Olive Oil (premium quality for finishing)
- 1 tablespoon Red Wine Vinegar (adds essential acidity)
- 1 teaspoon Dried Greek Oregano (crushed between palms to release oils)
- 1/2 teaspoon Smoked Paprika (to enhance the roasted flavor)
- 1/4 teaspoon Kosher Salt (adjust to taste, as feta is already salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 4-5 pieces Kalamata Olives (pitted and halved)
- 1 pinch Red Chili Flakes (optional for extra heat)
👨🍳 Instructions
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1
Preheat your oven's broiler to high and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
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2
Wash and dry the red bell peppers and the chili. Rub them lightly with one tablespoon of olive oil and place them on the prepared baking sheet.
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3
Broil the peppers, turning them with tongs every 5-7 minutes, until the skin is charred and blistered on all sides (about 15-20 minutes total).
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4
Immediately transfer the charred peppers to a glass bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes; this makes the skins slide right off.
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5
Once cool enough to handle, peel away the charred skins and discard. Remove the stems and seeds. Do not rinse the peppers, as you want to retain the smoky juices.
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6
Finely dice the roasted peppers and chili by hand. You want a rustic, textured consistency rather than a smooth purée.
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7
In a medium mixing bowl, combine the crumbled feta cheese and Greek yogurt. Use a sturdy fork or a potato masher to blend them until creamy but still slightly pebbly.
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8
Add the minced garlic, red wine vinegar, 3 tablespoons of olive oil, dried oregano, and smoked paprika to the cheese mixture. Stir well to incorporate.
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9
Fold in the diced roasted peppers and chili. Mix until the spread takes on a beautiful orange-pink hue from the pepper juices.
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10
Taste the Htipiti and season with salt and freshly cracked black pepper. Remember that feta is naturally salty, so add salt sparingly.
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11
For the best flavor development, cover the bowl and refrigerate for at least 30 minutes before serving.
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12
To serve, transfer to a shallow bowl. Create a small well in the center with the back of a spoon, drizzle with a little more olive oil, and garnish with parsley, olives, and a pinch of chili flakes.
💡 Chef's Tips
Always use a block of feta in brine rather than pre-crumbled varieties, which contain anti-caking agents that affect the creamy texture. If you are short on time, you can use high-quality jarred roasted red peppers, but ensure they are thoroughly patted dry before dicing. For a smoother 'whipped' version, you can pulse the cheese and yogurt in a food processor before folding in the hand-chopped peppers. If the dip is too thick after chilling, stir in a teaspoon of water or additional olive oil to loosen it to your desired consistency. Avoid using a food processor for the entire recipe; over-processing the peppers will turn the dip into a thin soup rather than a chunky spread.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread or crispy sea salt crostini for a classic appetizer. Use it as a vibrant topping for grilled lamb chops or souvlaki skewers to cut through the richness of the meat. Pair with a crisp, high-acidity white wine like a Greek Assyrtiko or a dry Rosé. Include it as part of a larger Meze platter with dolmades, hummus, and marinated artichokes. Stuff it into halved mini sweet peppers or hollowed-out cucumbers for a low-carb, elegant party snack.