To make Htipiti you need feta cheese, roasted red pepper, extra virgin olive oil, fresh lemon juice, and chili peppers. Plus a food processor to mix it all up.
In my version of Htipiti, I use half feta cheese and half Anthotyro cheese. Anthotyro cheese is a Greek version of Ricotta. In fact, they’re almost identical. So if you can’t find Anthotyro use Ricotta instead. The reason I do this is that it takes down the strong saltiness of the feta cheese and makes the dip more creamy and less grainy.
See my other recipes using Anthotyro cheese:
As for the roasted red peppers, you can buy some like these. Or take a large red pepper and roast it yourself. There are a few ways to roast a pepper. For one, if you own a gas stove put the pepper directly on the fire and char it, until it turns black all around. Then with a pair of kitchen tweezers transfer the pepper to a bowl with very cold water. Remove the skin, stem, and seeds, and there, you have your roasted red pepper ready to use in the dip.
If you do not own a gas stove, then you can char the pepper in your oven. By placing it on a sheet of parchment paper inside a baking pan. Just make sure your oven is turned to a very high temperature. This method though is more worth it if you are planning to roast more than one pepper.
How To Make Greek Htipiti Dip
To make Htipiti I prefer to blend the two types of cheese separately from the peppers. And then mix together with a spoon inside a bowl. This way, the red peppers give a nice grainy texture to the dip.
So to make Htipiti, firstly mix together using a food processor, the Feta and Anthotyro cheese, along with some olive oil and fresh lemon juice. Blend for a few minutes until it becomes completely smooth.
Then transfer this mixture to a mixing bowl. Secondly, mix the roasted red pepper together with the chili peppers and olive oil. Blend until almost smooth. Transfer to the bowl with the cheese and mix everything to combine using a spoon.
What To Serve With Htipiti
Htipiti goes amazing with all grilled meat. Serve it with some Grilled Chicken Souvlaki (skewers) and enjoy one of the tastiest meals ever! Or serve as a starter dip along with some pita bread (see my healthier Homemade Pita Bread With Greek Yogurt).
And don’t forget the olives on top! Greeks always add olives on their dips, well traditionally just one olive right in the center, but don’t ask me why. I really don’t know the answer to this 😀 For this dip, I went all the way and added some green olives stuffed with red peppers. Because there isn’t a more suitable dish for them to be on, right? You have to taste and tell 😉
Htipiti Red Pepper Feta Dip
Htipiti is a spicy, roasted red pepper and whipped feta cheese dip. Sooo delicious and easy to make!
Servings: 1 bowl
- 325 grams feta cheese
- 230 grams Greek Anthotyro or Ricotta cheese
- 1 test lemon juice fresh
- 4 s tablespoon extra virgin olive oil
- 1 large roasted red pepper
- 1 test chopped chili peppers
Cut the feta cheese into small cubes and add to a food processor together with the Anthotyro cheese (or Ricotta), 2 tablespoons of olive oil, and fresh lemon juice. Blend well for at least 5 minutes until completely smooth and creamy.
Transfer to a large bowl.
Now add to the food processor (no need to wash it) the roasted red pepper, chili peppers, and the 2 remaining points of olive oil. Blend until almost smooth.
Transfer this mixture to the bowl with the cheese. With a spoon, stir well to combine. You can serve it right away along with some bread or pita bread. Or store in the fridge covered for up to a week and serve any time along with your favorite grilled meat!
Serving: 1large bowl | Calories: 1777kcal | Carbohydrates: 26g | Protein: 73g | Fat: 155g | Saturated Fat: 75g | Polyunsaturated Fat: 9g | Monnounsaturated Fat: 64g | Cholesterol: 407mg | Sodium: 4332mg | Potassium: 595mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3893IU | Vitamin C: 21mg | Calcium: 2097mg | Iron: 4mg
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