Red pepper and feta cheese dip recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min

Nutrition per portion

Calories 260 kCal 13%
Fat 21g 30%
  -  Saturates 8.5g 43%
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  • 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.


    • 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 


    • Set the oven to 200°C/392°F/Gas Mark 6.

    • 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.

    • 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

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