Spicy Red Pepper & Feta Dip (Htipiti)

4.8 from 25 reviews

This bold and spicy roasted red pepper and feta dip is inspired by a traditional Greek recipe (htipiti). It’s so easy to make and guaranteed to be a hit! Recipe yields 1 1/2 cups and is easily doubled.

spicy red pepper feta dip recipe



  1. In the bowl of your food processor, combine the feta, bell pepper, olive oil, lemon juice, cayenne pepper, and about 10 twists of freshly ground black pepper.
  2. Process until the mixture is orange, fairly smooth, and you no longer see any big chunks of feta. Don’t overdo it; small bits of feta are good and over-processing this dip will make it gritty. Taste, and add additional cayenne pepper (up to 1/4 teaspoon more) if you want it to be extra spicy. Blend briefly to combine.
  3. Transfer the mixture to a serving bowl. Smooth the top and create a few swooshes with a spoon. Lightly drizzle some olive oil on top, and sprinkle with red pepper flakes if desired. Serve immediately, or cover and refrigerate for later. This dip will keep well in the refrigerator for 7 to 10 days.


Recipe adapted from The Complete Mediterranean Cookbook by America’s Test Kitchen.

Serving suggestions: I love this dip with slices of crisp raw vegetables (cucumber, carrot, celery or even bell pepper). It’s also great with olives and toasted pita wedges or crusty bread.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.