Htipiti (Greek Roasted Red Pepper and Feta Dip)

Name: Htipiti (Greek Roasted Red Pepper and Feta Dip)
Total time: 15 min
Cuisine: Greek
Ingredients: 200g feta, crumbled; 4 roasted red peppers from a jar, drained and patted dry; 100g Greek yoghurt; 2 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 garlic clove, crushed; 0.5 tsp chilli flakes; 1 tbsp chopped fresh oregano; 1 tbsp chopped fresh parsley

A tangy, lightly spicy Greek dip of salty feta blended with roasted red peppers. Great with warm pitta or raw veg.

Time15 min
LevelEasy
Costabout £0.53 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

202kcal
7.5gcarbs
5.1gof which sugars
14.8gfat
7.7gsaturates
9.8gprotein
2.2gfibre
0.6gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 servings

Ingredients

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200 gfetacrumbled
4roasted red peppers from a jardrained and patted dry
100 gGreek yoghurt
2 tbspextra virgin olive oil
1 tbspred wine vinegar
1garlic clovecrushed
½ tspchilli flakes
1 tbspchopped fresh oregano
1 tbspchopped fresh parsley

Method

1
Put the peppers, feta, yoghurt, oil, vinegar, garlic and chilli flakes in a food processor.
2
Blend for about 30 seconds, scraping down the sides, until mostly smooth with a little texture left.
3
Taste. The feta is salty, so you may only need black pepper. Add more vinegar if you want it sharper.
4
Spoon into a bowl, swirl the top with the back of a spoon and sprinkle with the herbs.
5
Leave for 20 minutes before serving so the flavours settle. It keeps in the fridge for 3 days.
20 min
6
Serve with warm pitta, crisp raw veg or cucumber sticks.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.