Htipiti - Greek feta and roasted red pepper delight: 28 Days of Super Bowl Recipes
Recipe type: dip
Prep time: 
Total time: 
Serves: 8-12
Creamy feta and zesty peppers make a light tasting dip that always works as a spread for wraps.
  • 1 pound block of feta, drained
  • 1 12-16 ounce jar of roasted red peppers, drained and patted dry
  • 2-3 scallions
  • 2 garlic cloves
  • 1-2 teaspoons red chili flakes
  • 1 teaspoon smoked paprika, divided
  • 1-2 tablespoons good quality olive oil
  • 1-3 tablespoons lemon juice
  1. Using either a food processor, traditional blender or stick blender, combine the feta, peppers, half the paprika, scallions and garlic.
  2. Slowly add 1-2 tablespoons of olive oil.
  3. Add a tablespoon at a time of lemon juice to get the right amount of zest you prefer. Sometimes I make this with just 1 tablespoon of lemon juice, sometimes I use up to three tablespoons. Depends on how the peppers are working the cheese that day.
  4. Top with the remaining paprika and serve with pita chips, crackers or vegetables.
While not mandatory, I do recommend using Rick's Picks Pepi Pep Peps when making this dip for hint of ginger they use in their peppers. The little extra zing helps cut through the feta. Also, I'm a huge fan of Whole Foods block feta. It's got the creamy texture missing from many mass-produced feta cheeses with the right balance of salt.
Recipe by sarah sprague at