Feta And Red Pepper Dip (Greek Htipiti)

Feta and red pepper dip in a green plate with a wooden spoon.

5 from 2 votes

Feta And Red Pepper Dip (Greek Htipiti)

This summer, make Feta and Red Pepper Dip with a hint of mint: a modern take on Greek Htipiti. The mint isn’t traditional, but it transforms the dip, adding freshness and complexity. Roasting your own peppers makes all the difference (no vinegary shortcuts). Ready in 30 minutes, devoured in less.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Dip, Snack

Cuisine: Greek

Diet: Vegetarian

Servings:

Calories: 190kcal

Author: Ninon Michels

Equipment

Food Processor

Ingredients

2 pounds red bell peppers
3 tablespoons extra-virgin olive oil
7 ounces good quality feta cheese made from sheep's milk (roughly crumbled)
1 tablespoon lemon juice
¼ heaping cup fresh mint (chopped) + more to serve
¼ teaspoon pepper (I used green peppercorn - or regular black pepper)

US Customary - Metric

Instructions

Preheat and prep the peppers – Preheat the oven to 400°F (200°C). Lightly peel the peppers with a vegetable peeler (a little skin left is fine). Stand each pepper upright, make vertical cuts to separate the sections, then discard the core and seeds. Trim away the white membrane to avoid bitterness.
Slice and roast – Cut the pepper sections into ½-inch (1.5 cm) strips. Toss them with 2 tablespoons olive oil on a parchment-lined baking sheet. Roast for about 25 minutes, until tender and slightly charred.
Blend and refrigerate – In a food processor, combine the roasted peppers, feta, 1 tablespoon olive oil, lemon juice, mint, and freshly ground pepper. Pulse until combined but still slightly textured, about 30 seconds. Refrigerate for at least 1 hour to help it firm up and develop flavor.
Serve and garnish – Transfer to a shallow bowl, create swirls with the back of a spoon, and garnish with extra chopped mint and a drizzle of extra-virgin olive oil. Enjoy!

Notes

Choose ripe bell peppers – Ripe peppers bring the sweetest, deepest flavor to your dip, making all the difference in taste.
Pre-chop the mint – Chopping the mint before adding it helps maintain a nice texture. Whole leaves take longer to blend and can make the dip too smooth.
Let the dip chill – Depending on the size and ripeness of your peppers, the dip might look a bit runny right after processing. As it cools in the fridge, the fats firm up, giving the dip a perfect, creamy texture. For best results, let it chill for at least an hour before serving.

Nutrition