Name: Greek Feta Cheese Dip - Htipiti
Prep time: 5 min
Total time: 15 min
Cuisine: Greek
Ingredients: 200g feta cheese; 250g tub of ricotta cheese - you won't need the whole tub; 1 x red chilli pepper - medium heat; olive oil

Greek Feta Cheese Dip - Htipiti

Spicy Greek Cheese Dip

A delicious feta dip or spread that you can make less or more spicy as you wish. Spread it on everything!

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If you've ever been to Greece, chances are you'll have seen this on pretty much every Greek menu. A word of warning, it's highly addictive!

Different variations of htipiti

You can add red bell peppers, other hot peppers, sun-dried tomatoes, spring onions (green onions), alamata olives or use Greek yoghurt instead of ricotta.

You can also add fresh or dried herbs, such as oregano or thyme.

What you'll need to make feta dip

feta cheese

ricotta cheese

red chilli - If you really must, you can leave it out if you don't like spice

extra virgin olive oil

Why you will love it

This feta dip is silly easy to make - it's actually fail-proof.

There are no exact measurements of ingredients, since it all depends on how hot your peppers are and how salty your feta is.

It's a crowd-pleasing party appetiser and can be served with an assortment of hand-held dipping utensils

You can make it ahead, giving you one less dish to prepare the day of your party.

How to make it

First, you need to chargrill a chilli pepper is roasted then the skin and seeds are removed and the pepper is finely chopped and added to the cheese mixture.

Pierce your pepper once (we don't want it exploding) 😄 and then coat in a tiny bit of oil.

If you are doing this indoors, it's easy if you have a gas hob.

Lightly coat the chilli in a little oil, then insert a metal skewer into the pepper and hold it directly over the gas flame.

Once done, wrap it in cling film or place it in a plastic bag and leave for 10 minutes.

You'll find the skin is easy to remove. Either use your fingers or use a sharp knife to remove the skin.

If you don't have a gas hob, you can roast your chilli in the oven

Rub the chilli with a little oil and pierce it once with a sharp knife.

Put the chilli onto a baking sheet in a preheated oven at 220°C/430°F for about, I dunno, 10-15 minutes - just keep an eye on it.

Removing the skin from a chargrilled chilli pepper.

Then, cut it open and remove the seeds.

Chargrilled pepper, removing seeds with a knife.

Put not-quite-equal amounts of feta and ricotta you want the full 200g of feta into a bowl along with enough ricotta to make a thickish dip once it's mashed together with a fork.

Once you have the desired consistency, add the chilli to suit your taste - remember you can always add more, but you can't take it away. 😉

Add a little olive oil and mix again.

Some people like a more whipped cheese dip, personally I prefer a more rustic dip!

If you want it smoother, you can always use a food processor on pulse setting until you're happy.

Mixing feta cheese with ricotta and chilli pepper.

Once you're happy with the consistency and taste, serve right away or cover and put it in the fridge and serve later.

What to serve with htipiti

Grilled meat

Grilled chicken souvlaki (skewers)

Pitta bread

Raw vegetables such as carrots, cucumber sticks (seeds removed) and sliced bell peppers for dipping

Other Greek recipes you might like

Greek salad

Greek pastitisio

Vegetarian moussaka

Traditional moussaka

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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Yield: N/A

Author: Jan Bennett