New recipes

Roasted Pepper & Feta Spread

Roasted Pepper & Feta Spread

Roasted Red Pepper & Feta Spread

This traditional spread resembles a Greek romesco. I like to use it anywhere you would use an aioli.


  • 1/2 Spanish onion, thickly sliced
  • Extra-virgin olive oil, for brushing
  • Kosher salt and black pepper, to taste
  • 1 Cup crumbled feta cheese
  • 2 roasted red peppers, cut into strips
  • 2 pepperoncini, sliced
  • 1/2 Teaspoon dry Greek oregano
  • 2 pinches ground coriander
  • 2 pinches ground cumin
  • 4 sprigs parsley
  • 4 sprigs dill
  • 1 Tablespoon sliced chives
  • 1/4 Teaspoon grated lemon zest


Calories Per Serving260

Folate equivalent (total)49µg12%

Riboflavin (B2)0.7mg39.6%

You guys, this red pepper feta dip is one of my new obsessions. I even added the leftover dip to pasta to infuse it with creamy, roasted red pepper, jalapeno, garlic, cilantro deliciousness because I just couldn’t get enough. Basically, this dip makes everything better.

I made this velvety Whipped Roasted Red Pepper Dip last Friday, and it being the 4th of July weekend, Patrick surprised me by coming home early to find me sitting crossed legged on our rug, just having finished taking pictures, stuffing my face with broccoli…

…and cucumbers all blanketed in the creamylicious dip. He proceeded to join me as we ate and ate and ate. And when a husband likes a dip with vegetables — you know it’s a winner.

How to Make Htipiti (Roasted Red Pepper-Feta Cheese Dip) &ndash The Recipe Method

You start out with an awesome block of feta cheese. I can get a number of varieties of block feta from our local grocer, but if you&rsquore limited, just use the crumbled kind. It&rsquos all good.

Next, go ahead and roast up a couple of large red peppers. Bell peppers are totally fine for this. I used some apple peppers and crimson reds that we grew in our garden, so we got a little extra heat. LOVE IT! Feel free to experiment with different types of peppers.

I suggest using red peppers that lean toward sweet. You CAN use green peppers, but you won&rsquot get the vibrant color and it probably won&rsquot be as visually enticing.

Toss all of your ingredients into a food processor and process until smooth.

You can serve it up with a chunkier consistency, even swirl in more feta cheese at this point to achieve that result. Or, go ahead and keep processing until it is super smooth and the feta cheese is whipped and fluffy. I like it a bit in the middle.

Spoon it into a serving bowl and garnish with a bit more olive oil, chopped roasted red peppers, crumbled feta cheese, maybe a bit of extra crushed red pepper flakes. Make it pretty! People like that sort of thing. And me, too. Makes me want to grab it and eat it.

This particular dip recipe is a lot like hummus, but with feta cheese instead of chick peas.

One thing &ndash don&rsquot forget the lemon juice. You want that acid pop and the flavor is DANG GREAT! Go make this! Serve it up with crackers or crostinis or pita wedges.


Step 1

Preheat oven to 300°. Place bell peppers on a rimmed baking sheet and drizzle with 1 Tbsp. oil turn to coat. Roast peppers, turning every 15 minutes or so, until collapsed and very tender, 60–75 minutes. Let cool.

Step 2

Meanwhile, whisk shallot, garlic, vinegar, a pinch of black pepper, and remaining ¼ cup oil in a small bowl to combine. Season with salt.

Step 3

Remove stems, skins, and seeds from bell peppers discard. Finely chop flesh and transfer to a medium bowl. Whisk dressing to reincorporate and pour over peppers toss to coat. Gently toss in feta and 4 tsp. thyme. Cover and chill dip at least 15 minutes to allow flavors to meld. Taste and season with more salt and pepper if needed.

Step 4

Top htipiti with more thyme and serve with pita chips.

Step 5

Do Ahead: Dip can be made 1 day ahead. Keep chilled.

How would you rate Greek Feta Spread with Roasted Peppers (Htipiti)?

SO delicious and easy, even with my substitutions. Didn't have red wine vinegar so did 2 Tb rice vinegar and 1 Tb balsamic. Also subbed parsley for thyme since that's what I had on hand. Will make again!

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Feta Cheese Dip Ingredients:

Fair warning, this cheese dip is rich. A generous portion of feta is where we begin, but the amounts of the remaining ingredients are totally up to you. If you would like a smokier, sweeter dip, feel free to add in more roasted red peppers. If you would like a spicier dip, keep adding in the crushed red pepper flakes. If you would like a more herb-y dip, feel free to also add in some oregano (or sprinkle it on top). It’s all up to you.

  • Feta Cheese: The star of the show. Sheep’s milk feta cheese is traditional in Greece, but whatever feta you can find will do, either in a block or crumbled.
  • Roasted Red Peppers: Either homemade or (I recommend) store-bought in a jar
  • Olive Oil and Red Wine Vinegar: Both traditionally used in this dip.
  • Garlic: Just one clove of raw garlic.
  • Crushed Red Pepper Flakes: The traditional Greek dip is sometimes made with fresh spicy peppers, sometimes dried. But for the recipe below, I went with a simple pinch of crushed red pepper flakes. Feel free to add more or less to taste.

Fire-Roasted Red Pepper Dip with Feta

Step 1: Char the peppers on all sides. You can do this “caveman” style (laying them directly on the burning embers of a charcoal grill), by direct grilling on a gas grill, or even by charring them on your stovetop burners. The idea is to blacken the skins on all sides (this will take about 3 minutes per side). The charring imparts an incredible smoke flavor. Transfer the peppers to a plate to cool, then scrape off the burnt skin with a paring. (Don’t worry about removing every last bit&mdasha few pieces of black help add color and flavor.) Cut the peppers into 1-inch pieces, discarding the core and seeds.

Step 2: Place the peppers, chickpeas, feta, and garlic in a food processor and puree to a smooth paste. With the processor running add the olive oil, lemon juice, hot pepper flakes, and salt and pepper to taste: the mixture should be assertively seasoned. Transfer the dip to a shallow bowl and serve with grilled or fresh pita bread for dipping.

This Roasted Red Pepper Feta Dip is a delicious and light spread for fresh vegetables, crackers, or pita! It’s packed with flavor, combining big bold flavors such as salty feta cheese, roasted red peppers, garlic, and lemon. It’s just 6 ingredients, and takes no time to prepare! The perfect appetizer or snack recipe! When you dip, I dip, we dip!

Hands in the air for the dip lovers out there….

That’s what I’m talking about!

Scoopable, spreadable, spoonable….dips are by far one of my favorite party snacks. I mean really, answer this for me: who has EVER said, “Wow, dip? I hate dip.”

Um. I can answer that for you. No one. Like, ever.

Served with fresh veggies, crackers, pita bread, baguette, and any other edible means to get said dip in to your mouth, dip is fun, simple, and always a crowd pleaser. This Roasted Red Pepper Feta Dip is DAH – LISH – US, you guys!

Creamy and dreamy, this dip checks off all my requirements of an app:

Clocking in at just 6 simple ingredients, this spread couldn’t be any easier to make. Add ’em all to the food processor and whirrrrrr away…

Try out this drop dead gorgeous recipe and let me know what you think! If I were a betting gal…I would say this may just become your go-to summer snack.

Creamy Roasted Red Pepper and Feta Dip

Creamy Roasted Red Pepper and Feta Dip is super easy to make and really delicious. The three simple ingredients come together in no time for a great versatile dip or spread.

It&rsquos time for another Freaky Friday with a super easy and delicious recipe for Creamy Roasted Red Pepper and Feta Dip from &ldquoWho Needs a Cape?&rdquo. In case you haven&rsquot seen me post about Freaky Friday before, Michaela at An Affair from the Heart came up with the idea for this old-fashioned blog hop.

In a nutshell Freaky Friday is &hellip I&rsquove made and shared a recipe from Who Needs A Cape? and they&rsquove made a recipe from someone (a secret that I don&rsquot know who it is yet), and she&rsquos made a recipe from someone, and if you clicked through all the way around all the bloggers involved, you&rsquod get back to my blog. Thus, a blog hop! So, if you would be so kind as to hop around and take a look at everyone participating, I promise it&rsquoll be fun, and you&rsquoll get lots of new delicious recipe ideas! Scroll down to see all the awesome recipes!

Who Needs A Cape?

They are two moms who create delicious and easy recipes. I&rsquove known Lori at Who Needs a Cape for a long time via Facebook. And, I&rsquove recently gotten to know Heather as well. Both ladies are super sweet and they crack me up.

I think they describe their blog best, &ldquoWho Needs A Cape? primarily shares simple, easy to prepare recipes that our families have enjoyed. Additionally, we throw in the occasional cocktail or two and a dessert from time to time. Nothing complicated, we don&rsquot have time for that.&rdquo

I had a really hard time deciding which recipe to share with you today. I mean, they have some awesome ones like Chuy&rsquos Creamy Jalapeno Dip Recipe and Raspberry-Lime Buttermilk Breakfast Cake, and they have a whole series of Freezer Meals. Hop over and take a look at their delicious and easy dishes.

Creamy Roasted Red Pepper and Feta Dip

I finally decided on the Creamy Roasted Red Pepper and Feta Dip partially based on how easy it was to make, and because it sounded really delicious. In addition, I love dips! One of my mottoes around here is, &ldquothat which does not get eaten, becomes a dip&rdquo. Pretty much any leftover veggie can become a dip. Any sauce is a great dip as well. So, any dip is a friend of mine!

After I made this (and ate a bit myself), I took it to a friend&rsquos house for a small dinner get-together. It was a huge hit! Everyone loved it! And, I&rsquove actually made this twice now it&rsquos so easy & delicious!

Like they say on their blog, &ldquothis spread is incredibly versatile, you can use it on baguettes, pita chips, flat bread pizza, even pasta, the list could go on & on. And the amazing part is you can whip this up in no time flat and BAM! It&rsquos done!&rdquo

I think this dip is so amazing &ndash full of flavor and really impressive, but super easy to make. Shhh, don&rsquot tell anyone how easy it is all they&rsquoll know is how delicious it is!

You could make this into a smooth dip by pulsing longer in the food processor. I like it left a little bit chunky. Your choice!

Kopanisti Dip Recipe (Roasted Red Pepper Feta Dip)

It’s a fun word to say for a flavorable dip. What? have you never had Kopanisti before? Oh, if you haven’t you are definitely missing out!

There is a Greek restaurant in town, Opa, that has “Gyro Day” every Monday. This means that on Mondays, you can get any gyro of your choice along with fresh cut fries for $5.95. It was when Andy and I were had their Chicken Kopanisti that we were introduced to this delicious cheese dip.

The two main ingredients in kopanisti are roasted red peppers and feta cheese. The peppers and cheese are blended together with a few other ingredients to make a beautiful, red cheese dip. Isn’t it gorgeous?

I absolutely LOVE the flavor of these gyros so I searched the internet for a recipe for kopanisti. After finding a few recipes, it was time for doing some kitchen science to create my own. After a few attempts I came up with what I think is a delicious version….and it’s absolutely beautiful. I love it with blue corn chips.

Now, when I put together a recipe, I like to use amounts that utilize standard amounts so that I don’t have excess ingredients lying around. This is especially true for things with a limited shelf life like cheese. So, my kopanisti recipe is based on the typical 6 oz tub of feta cheese available at your local grocery store.

Roasted Red Pepper and Feta Dip

Preheat oven to 425°F. Line a baking sheet with foil. Cut sweet peppers in half. Remove and discard stems, seeds, and membranes. Place pepper halves, cut sides down, on the prepared baking sheet. Arrange onion wedges and garlic on the baking sheet with pepper halves. Brush vegetables and garlic with some of the olive oil.

Roast 30 to 35 minutes or until pepper skins are blistered and onion and garlic are tender. Wrap vegetables in the foil. Let stand 15 minutes. Peel and discard skins from peppers.

Place peppers and onions in a food processor or blender. Squeeze garlic from peels into blender. Add the remaining olive oil and the next five ingredients (through crushed red pepper). Cover and pulse until nearly smooth, scraping sides occasionally.

Transfer dip to a serving bowl. If desired, top with additional oregano. Serve dip with pita chips or vegetables.

If you like, substitute 1 cup purchased roasted red sweet peppers, drained, for the 2 fresh sweet peppers. Roast onions and garlic as directed.