Ktipiti

Ktipiti (Greek Spicy Feta and Roasted Pepper Dip)

A classic Greek meze of feta beaten with roasted red pepper, olive oil, garlic and chilli until creamy and spreadable. Serve with warm pita or crusty bread alongside olives and other small plates.

Prep

15 min

Cook

10 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) feta cheese, Greek sheep's milk feta preferred, drained
• •1 whole large red bell pepper, or 150 g jarred roasted red peppers, drained
• •60 ml (¼ cup) extra virgin olive oil, plus more to finish
• •1 clove garlic, small, peeled
• •1 tsp red wine vinegar
• •chilli flakes, ½, or sweet paprika for less heat
• •1 tbsp Greek yogurt, optional, for a softer texture

Steps

1. 1 If using a fresh red pepper: place whole under a hot broiler or over a gas flame, turning, until the skin is blackened and blistered all over, about 8–10 minutes. Transfer to a bowl, cover tightly, and let steam 10 minutes. Peel off the skin, remove seeds and stem, and pat dry.
2. 2 Crumble the feta into a food processor. Add the roasted pepper, garlic, red wine vinegar, chilli flakes and yogurt (if using).
3. 3 Blitz until combined, then with the motor running drizzle in the olive oil slowly. Process 1–2 minutes, scraping down the sides once, until the mixture is smooth and spreadable but still holds a little texture.
4. 4 Taste and adjust: add a pinch more chilli for heat, a few drops of vinegar for brightness, or a splash more olive oil if too thick. Do not add salt - feta is already salty.
5. 5 Transfer to a serving bowl, drizzle with a little extra olive oil, scatter with a pinch of chilli flakes, and serve at room temperature with pita or crusty bread.
6. 6 Ktipiti keeps refrigerated in a covered container for up to 3 days; drizzle with olive oil to refresh. Bring back to room temperature before serving.