My Roasted Red Pepper and Feta Dip (also known as Htipiti or Tirokafteri) is creamy, tangy, smoky, and the perfect addition to your appetizer board. It comes together in under 10 minutes!
I like to serve it with Homemade Greek Pita triangles and sliced vegetables. Check out some of my other Mediterranean Appetizers and make your own Mezze Board.
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, olive oil, lemon, smoked paprika and garlic.
Technique
Draining jarred peppers, blending and plating a dip.
*Calories are estimated
Table of Contents
- Roasted Red Pepper and Feta Dip: Recipe at a Glance
- Why This Recipe Works
- Ingredients
- How to Make this Roasted Red Pepper and Feta Cheese Dip Recipe
- Pairing and Menu Ideas
- Expert Tips
- Roasted Red Pepper and Feta Dip Recipe FAQs
- Other Mezze and Snack Recipes
- Roasted Red Pepper Feta Dip (Htipiti or Tirokafteri) Recipe
Why This Recipe Works
- It’s incredibly easy to make. Everything goes into the food processor and blends together in just a few minutes.
- Mezze-it up! It pairs perfectly with warm pita, flatbread, crackers, and fresh vegetables, making it ideal for mezze platters or appetizer boards. Works beautifully year-round for snack boards, game day, and last-minute holiday gatherings.
- Tested and works: Groceries can be expensive! All my Appetizer Recipes are tested by me, my team or recipe testers before posting.
Ingredients
This recipe comes together with just a handful of simple ingredients. Customize the heat level to your preference. Here is what you will need:
- Roasted Red Peppers: The base of the dip, adding sweetness and smoky flavor. Jarred or homemade both work well. I personally prefer to use jarred red peppers and always have them on hand in my pantry. I use them in other recipes like my Muhammara (Roasted Red Pepper and Walnut Dip).
- Feta Cheese: Use a nice block of feta for the best flavor and texture. Bulgarian or Greek feta cheese works well. Crumble it yourself before processing the dip. I don’t recommend using pre-cubed feta or a drier type of feta. The creaminess of Greek Feta or Bulgarian Feta is what will make the dip smooth and have a nice mouth feel. Also, try my Feta Yogurt Cucumber Dip, Marinated Feta and Olives and my Whipped Feta with Honey and Pistachios.
- Smoked Paprika: I like to reinforce the smoky flavor of the charred red peppers by also including smoked paprika in the dip. This may not be completely traditional, but it’s one addition that I think levels up the dip, especially if you like that charred smoky flavor profile.
- To Serve: warm pita bread, pita chips, crackers or crostini, baguette slices, olives and fresh vegetables (cucumber spears, carrot sticks, cherry tomatoes, and radishes all work beautifully here).
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Roasted Red Pepper and Feta Cheese Dip Recipe
Step 1. Drain the Peppers. Pat the roasted red peppers dry with a paper towel to remove excess moisture.
Step 2. Prepare the Ingredients. Add the roasted red peppers, feta cheese, fresh garlic, extra virgin olive oil, lemon juice, smoked paprika, and black pepper to the bowl of a food processor.
Step 3. Process. Blend the dip until smooth and creamy. Taste and adjust seasoning with additional lemon juice or black pepper if needed.
Step 4. Plate and Serve. Spread the dip onto a shallow serving bowl or plate, using the back of a spoon to create a few swirls. Drizzle with extra olive oil and garnish with chopped parsley and red pepper flakes. Serve immediately with warm pita bread, flatbread, crackers, sliced vegetables, and radishes.
Pairing and Menu Ideas
This dip fits beautifully into a Mediterranean or mezze-style spread. Serve it along with Muhammara (Red Pepper Walnut Dip), Mutabal (Roasted Eggplant Dip), Caramelized Eggplant Hummus, Blistered Shishito Peppers, Marinated Chickpeas or Greek Meatballs.
In terms of dippers, I like to always include a variety of options: Homemade Greek Pita or Homemade Lebanese Pita work well. You can also serve it with Taboon Flatbread. Don’t forget the fresh veggies. Even tortilla chips would work nicely.
It can also be served as a side with one of my Grilling Recipes or slathered on wraps. Try it with Chicken Souvlaki, Harissa Chicken Skewers, Middle Eastern Beef Shish Kebabs, Beef Kofta, Chicken Kofta, Kabob Koobideh (Persian Beef Kebab), or Joojeh Kabob (Persian Saffron Chicken).
Expert Tips
- Dry the roasted peppers well. Extra moisture can thin the dip, so pat them dry before blending. In my experience, jarred roasted peppers are not stored in good-quality olive oil. So I prefer to drain them and add my own extra virgin olive oil to the dip.
- Roast your own red peppers if you prefer. If you don’t have jarred red peppers, grill your own either on an open burner flame or under your oven broiler for a few minutes. Once the peppers cool, remove and discard the burnt skin and the seeds.
- Use block feta in brine. It’s creamier and more flavorful than pre-crumbled feta, which can sometimes be dry.
- Blend gradually. Start pulsing the dip and then blend until creamy to avoid over-processing.
- Adjust the acidity. A splash of extra lemon juice can brighten the dip if your feta is especially salty.
- Add heat if you like it spicy. Traditional tirokafteri often includes chili peppers or chili flakes. Blend in a small chili or add extra flakes to taste.
- Serve slightly chilled or at room temperature. This helps the flavors shine and keeps the dip creamy.
Roasted Red Pepper and Feta Dip Recipe FAQs
Yes. This dip can be made up to 2 days ahead and stored in the refrigerator in an airtight container. Stir before serving and add the garnish right before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Other Mezze and Snack Recipes
Snacks & Mezze
Snacks & Mezze
Snacks & Mezze
Levantine Recipes
If you make this Roasted Red Pepper & Feta Dip (Greek Htipiti or Tirokafteri) or any other appetizer recipe on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Roasted Red Pepper Feta Dip (Htipiti or Tirokafteri)
Ingredients
For the Dip
- 1 cup Roasted red peppers (drained) – Jarred or homemade
- 6 oz Greek feta cheese
- 1 Small garlic clove
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Lemon juice – More or less to taste
- ½ teaspoon Smoked paprika
- Freshly ground black pepper to taste
Garnish
- Extra virgin olive oil
- Fresh chopped parsley
- Chili flakes
To Serve
- Warm pita bread or pita triangles
- Crackers or crostini
- Fresh vegetables (cucumber spears, carrot slices, radishes)
Instructions
- Drain the Peppers. Pat the roasted red peppers dry with a paper towel to remove excess moisture.
- Prepare the Ingredients. Add the roasted red peppers, feta cheese, fresh garlic, extra virgin olive oil, lemon juice, smoked paprika, and black pepper to the bowl of a food processor.
- Process. Blend the dip until smooth and creamy. Taste and adjust seasoning with additional lemon juice or black pepper if needed.
- Plate and Serve. Spread the dip onto a shallow serving bowl or plate, using the back of a spoon to create a few swirls. Drizzle with extra olive oil and garnish with chopped parsley and red pepper flakes. Serve immediately with warm pita bread, flatbread, crackers, sliced vegetables, and radishes.
Notes
- Roasted Red Peppers: The base of the dip, adding sweetness and smoky flavor. Jarred or homemade both work well. I personally prefer to use jarred red peppers and always have them on hand in my pantry.
- Feta Cheese: Use a nice block of feta for the best flavor and texture. Bulgarian or Greek feta cheese works well. Crumble it yourself before processing the dip. I don’t recommend using pre-cubed feta or a drier type of feta. The creaminess of Greek Feta or Bulgarian Feta is what will make the dip smooth and have a nice mouth feel.
- Smoked Paprika: I like to reinforce the smoky flavor of the charred red peppers by also including smoked paprika in the dip. This may not be completely traditional, but it’s one addition that I think levels up the dip, especially if you like that charred smoky flavor profile.
- To Serve: warm pita bread, pita chips, crackers or crostini, baguette slices, olives and fresh vegetables (cucumber spears, carrot sticks, cherry tomatoes, and radishes all work beautifully here).
- Dry the roasted peppers well. Extra moisture can thin the dip, so pat them dry before blending. In my experience, jarred roasted peppers are not stored in good-quality olive oil. So I prefer to drain them and add my own extra virgin olive oil to the dip.
- Serve slightly chilled or at room temperature. This helps the flavors shine and keeps the dip creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
