Roasted Red Pepper Feta Dip (Htipiti or Tirokafteri)

Bowl of red pepper feta dip (also known as Tirokafteri or Htipiti) on a plate garnished with parsley and served with bread, vegetables and olives.

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Roasted Red Pepper Feta Dip (Htipiti or Tirokafteri)

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!

Prep Time10

Total Time10

Course: Appetizer, Side Dish, Snack

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $10

Ingredients

For the Dip

1 cup Roasted red peppers (drained) - Jarred or homemade
6 oz Greek feta cheese
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

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

Refer to the post above if you need step-by-step recipe photos.

Key Ingredient 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).

Tips for Success:

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.

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.

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