Feta and Roast Pepper Dip with Chillies


Preparation info

  • Serves


    • Difficulty


Appears in

The Complete Guide to Traditional Jewish Cooking

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This meze, unknown in the rest of Greece, is from the beautiful city of Thessalonika, whose cuisine is greatly influenced by its Jewish heritage. If you stop for an ouzo in the area called Lathathika, which used to be part of the old market, you will inevitably be served a small plate of htipiti, as this dip is known.


  • 1 yellow or green long or bell pepper
  • 1 fresh green chilli
  • 200 g/7 oz feta cheese, cubed
  • 2 cloves garlic, chopped
  • 60 ml/4 tbsp extra virgin olive oil
  • juice of 1 lemon
  • 45–60 ml/3–4 tbsp yogurt
  • ground black pepper
  • a little finely chopped fresh flat leaf parsley, to garnish
  • slices of toast, to serve


    1. Scorch the pepper and chillies by threading them on to metal skewers and turning them under the grill (broiler), until charred all over. Set aside until cool enough to handle.

    2. When the pepper and chillies are cool enough to handle, peel off as much of their skins as possible. Slit them and discard the seeds and stem.

    3. Slice and crumble the feta cheese into small pieces.

    4. Put the pepper and chilli flesh into a food processor. Add the other ingredients except the parsley and blend, adding a little more yogurt if the consistency becomes too stiff. Spread on slices of toast, sprinkle a hint of parsley on top and serve immediately.