Red pepper and feta cheese dip recipe

CLICK TO RATE
(6 ratings)

Made from roasted red peppers and feta cheese, this classic Greek htipiti dip is simple to make and bursting with flavour, ideal for a mezze platter.

  • healthy
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories260 Kcal13%
Fat21 g30%
Saturated Fat8.5 g43%

This classic Greek dip called htipiti is simple-to-make and bursting with flavour. the salty cheese and sweet peppers in the recipe make for a real winning combination. It can be made as part of a larger mezze plate- try serving it with hummus, toasted pita breads and olives for a starter that will stretch round lots of people. It is best eaten as soon as possible but will keep in the fridge for a day or 2 if well covered.

Ingredients

  • 3 red peppers, halved and deseeded
  • 4tbps olive oil
  • 200g packet feta cheese, crumbled
  • 1 tbps freshly chopped thyme
  • Pinch chilli flakes
  • Salt and freshly ground black pepper
  • Pinch dried chilli flakes, for garnish 

WEIGHT CONVERTER

grams
to
cups

Method

  1. Set the oven to 200°C/392°F/Gas Mark 6.
  2. Place the peppers, cut side down on a baking tray and drizzle over the 2 tbps olive oil. Roast the peppers for about 30 mins, or until the skins start to char. Remove the peppers from the oven and immediately place them in a freezer bag. Fold bag over to seal in steam and leave the peppers to cool, then it should be easy to peel away the skins.
  3. Roughly chop the pepper flesh and put in a food processor with most of the feta cheese, remaining olive oil, thyme, chilli flakes and seasoning and whiz until smooth. Spoon into serving dish. Scatter reserved feta and a few chilli flakes on top.
Top Tip for making Red pepper and feta cheese dip

You could try this recipe with yellow or green pepper too