Htipiti, pronounced h-tee-pee-TEE and translated as “that which is beaten,” is a classic Greek dip or spread. The Greeks are known for their amazing dips made from local ingredients with simple flavors, and htipiti is no exception.
Htipiti comes in many different varieties with different regions throughout Greece having their own recipes. It can also be called Kopanisti or Tirokafteri, depending on the ingredients. However, there are three main ingredients that are consistent through all versions: red pepper, feta and olive oil.
Many recipes call for whipping the dip until it is smooth and creamy, but to keep the authenticity of the Greek recipe intact, there should be a rustic texture with chunky bits in the dip. To achieve the proper Greek experience, mix the ingredients in by hand or with a mortar and pestle instead of a food processor.
Htipiti is a simple, easy and entirely tweakable recipe that has minimal prep time. As well as roasted red pepper, you can use green or yellow peppers in htipiti. You won’t get the same depth of flavor or traditional light red coloring, but it will still taste delicious. Many variations also include peperoncini, banana peppers, red cherry peppers or other hot peppers, sun dried tomatoes, green onions, kalamata olives or even yogurt. Fresh or dried herbs such as oregano, thyme or rosemary also work well. Unfortunately, this dip is not one that can freeze, it will lose its flavor and consistency pretty quickly.
Htipiti is served all over Greece as a meze. Htipiti can be served as a starter dip with Greek yogurt bread or even with grilled meat or chicken skewers. Along with a selection of other small bites and a glass of ouzo, it stimulates the appetite for the feast ahead.
No matter what it’s called or how it’s served, the delicious flavor combo—smoky roasted peppers paired with tangy, salty feta cheese with a hint of spicy heat—stays the same.