My Roasted Red Pepper and Feta Dip (often called Htipiti or Tirokafteri) is creamy, tangy and smoky — a perfect addition to any appetizer board. It comes together in under 10 minutes and requires only a few pantry staples. Serve it with pita, crackers or fresh vegetables for a quick mezze-style snack or starter.
Roasted Red Pepper and Feta Dip: Recipe at a Glance
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
Servings
4 people
Calories*
184 kcal
Difficulty
Easy
Main Ingredients
Roasted red peppers, feta cheese, extra virgin olive oil, lemon juice, smoked paprika and garlic.
Technique
Drain the peppers, pulse in a food processor, adjust seasoning and plate.
*Calories are estimated
Table of Contents
- Recipe at a Glance
- Why This Recipe Works
- Ingredients
- How To Make It
- Pairing & Menu Ideas
- Expert Tips
- FAQs
Why This Recipe Works
- Fast and simple. Everything goes into a food processor and blends in minutes.
- Versatile for mezze. Pairs well with pita, flatbread, crackers and raw vegetables — great for appetizer boards, parties and casual snacking.
- Reliable flavors. Roasted pepper sweetness plus creamy feta and a touch of smoked paprika produce balanced, crowd-pleasing results.
Ingredients
This dip uses just a handful of everyday ingredients. Adjust the heat level to suit your taste. You will need:
- Roasted red peppers — jarred or homemade, drained.
- Feta cheese — a block of Greek or Bulgarian feta for creaminess.
- Extra virgin olive oil — adds silkiness and flavor.
- Lemon juice — brightens the dip; add to taste.
- Smoked paprika — reinforces the smoky, charred flavor.
- Garlic — a small clove for aromatic depth.
- Freshly ground black pepper — to taste.
Garnish and to serve: olive oil, chopped parsley, chili flakes (optional), warm pita, crackers and fresh vegetables.
How to Make this Roasted Red Pepper and Feta Cheese Dip
Step 1 — Drain the peppers. Pat roasted red peppers dry with paper towels to remove excess liquid so the dip stays thick and creamy.
Step 2 — Prepare the ingredients. Combine drained peppers, crumbled feta, garlic, olive oil, lemon juice, smoked paprika and black pepper in the bowl of a food processor.
Step 3 — Process. Pulse, then blend until smooth and creamy. Taste and adjust lemon or pepper as needed.
Step 4 — Plate and serve. Spoon into a shallow bowl, create swirls with the back of a spoon, drizzle with olive oil and garnish with parsley and chili flakes. Serve with warm pita, flatbread, crackers and fresh vegetables.
Pairing and Menu Ideas
This dip belongs on a Mediterranean mezze platter. Pair it with other small plates like muhammara (red pepper walnut dip) or mutabal (roasted eggplant dip), marinated chickpeas or simple grilled skewers. For dippers, include warm pita, pita chips, crostini, crackers and an assortment of raw vegetables — cucumber, carrot sticks, cherry tomatoes and radishes all work well.
Expert Tips
- Dry the peppers thoroughly. Excess liquid will thin the dip; always drain and pat dry jarred peppers.
- Roast your own if desired. Char peppers over a flame or under broiler, then peel and remove seeds for a fresher smoky flavor.
- Choose block feta in brine. It’s creamier and produces a smoother dip than pre-crumbled varieties.
- Blend gradually. Pulse first, then process to a creamy texture to avoid overworking the mixture.
- Adjust acidity and heat. A squeeze of lemon balances saltiness; add chili flakes or a fresh chili for heat.
- Serve slightly chilled or at room temperature. Either temperature allows the flavors to develop and the texture to stay creamy.
Roasted Red Pepper and Feta Dip FAQs
Yes. Make the dip up to 2 days ahead and store it in an airtight container in the refrigerator. Stir before serving and add any garnish just before plating.
Keep leftover dip refrigerated in an airtight container for up to 4 days.
Nutrition
Estimated per serving: Calories 184 kcal; Carbohydrates 4 g; Protein 6 g; Fat 16 g (Saturated 7 g). Nutrition values are approximate and intended as a guideline.
If you make this Roasted Red Pepper & Feta Dip (Htipiti / Tirokafteri), please consider rating or leaving a comment where you found the recipe — feedback helps others decide and lets me know how it turned out for you.
Roasted Red Pepper Feta Dip (Htipiti or Tirokafteri)
Servings: 4
Prep Time: 10 mins | Total Time: 10 mins
Ingredients
- 1 cup roasted red peppers, drained (jarred or homemade)
- 6 oz Greek feta cheese, crumbled
- 1 small garlic clove
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice (more or less to taste)
- ½ tsp smoked paprika
- Freshly ground black pepper, to taste
Garnish
- Extra virgin olive oil
- Fresh chopped parsley
- Chili flakes (optional)
To Serve
- Warm pita bread or pita triangles
- Crackers, crostini or baguette slices
- Fresh vegetables (cucumber spears, carrot sticks, radishes)
Instructions
- Drain the peppers. Pat them dry with paper towels to remove moisture.
- Combine. Place peppers, crumbled feta, garlic, olive oil, lemon juice, smoked paprika and black pepper in a food processor.
- Blend. Pulse, then process until smooth and creamy. Taste and adjust lemon or pepper as needed.
- Plate. Spread in a shallow bowl, drizzle with olive oil and garnish with parsley and chili flakes. Serve immediately with pita and veg.
Notes
Refer to the steps and photos above if you want visual guidance. Drying the peppers and using a creamy block feta make the biggest difference to texture and flavor.