Feta and Roast Pepper Dip with Chillies (Htipiti)

Feta And Roast Pepper Dip With Chillies (htipiti)

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Carolyn Haas


From the Complete Book of Greek Cooking by Cutler & Salaman. This is a popular recipe in the city of Thessalonika. Goes well with Ouzo... Opa!


☆☆☆☆☆ 0 votes

15 Min


  • 1
    yellow or green bell pepper
  • 1-2
    fresh green chillies (jalapeño will do)
  • 7 oz
    feta cheese, cubed
  • 4 Tbsp
    olive oil
  • 1
    lemon - juice of
  • 3-4 Tbsp
  • ·
    ground black pepper
  • ·
    chopped parsley for garnish

How to Make Feta and Roast Pepper Dip with Chillies (Htipiti)


  1. Scorch all peppers/chillies by holding over open flame or under broiler until charred all over. Put in paper bag to sweat, then remove as much skin as possible when cool. Slit, discard seeds and stems.
  2. Put ingredients in food processor and blend well. Add a little more milk if too thick. Season with black pepper and garnish with parsley. Serve with toast, toasted pita bread or crudités.

Printable Recipe Card

About Feta and Roast Pepper Dip with Chillies (Htipiti)

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Greek
Hashtags: #feta #Appy #Dip #meze

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