ktipiti - roasted red pepper & feta dipktipiti - roasted red pepper & feta dipktipiti - roasted red pepper & feta dipktipiti - roasted red pepper & feta dipktipiti - roasted red pepper & feta dipktipiti - roasted red pepper & feta dipktipiti - roasted red pepper & feta dip

Like eating a "ray of warm SUNSHINE", whipped up with the damp earthy cool of a mountainside village and its pastures grazed by sheep. KTIPITI means ‘whipped’ or ‘beaten’ in greek . . . 

It’s a summer dip (or spread) with only 2 basic ingredients, roasted red peppers and feta cheese (let’s save the yogurt for the tzatziki, ok ?!) and the addition of some spices. I always use oregano, fresh when possible or dried if I let the dip/spread chill in the refrigerator for a while so the dried oregano flavour can blend better with the rest. The paprika is an extra touch, it deepens the colour and if you use some smoked parika too, it will accentuate the summery roasted red pepper taste, especially if you decide to use roasted red peppers in a jar or a can (it’s easier I know). Usually it’s quite spicy but i only use a few drops of Tabasco but feel free to double the amount !

Are you having a nice summer ? Here in Paris, it’s been summer one day, autumn the next, spring winter, etcetera, etcetera. Ooooh well … :)

ktipiti - roasted red pepper & feta dip


1 1/3 cups (325 grams)


  • 200 grams (1 cup) crumbled feta cheese
  • 100 grams (1/2 cup) roasted red peppers (well strained if canned or in a jar)
  • 5 ml (1/2 tsp) white vinegar or lemon juice
  • 15-30 ml (1-2 tbsp) olive oil
  • 1 gram (1/2 tbsp) oregano
  • 1 gram (1/2 tsp) sweet paprika
  • optional : 1 gram (1/2 tsp) smoked paprika
  • 5-6 drops (1/8 tsp) tabasco or hot sauce
  • salt & pepper (to your taste)


  • if you are roasting your own red peppers, use approximately 3-4 fresh peppers, brush with 1 tbsp of olive oil and broil at 230°C on the middle rack of your oven for 20-25 minutes, turning them every 5 minutes until the skin is blackened and blistered on all sides, then remove from oven, cover the still-hot peppers with an inverted glass bowl to create vapour as they cool, afyter 30 minutes, peel off the blackened skin and remove seeds, strain a little if still too juicy.
  • if using store-bought roasted red peppers in a can or in a jar, then drain, strain and press very well until you have ½ cup or 100 grams

note : to roast your own peppers, you’ll need approximately 250-300 grams fresh red bell peppers; for 300 grams of store-bought roasted red peppers (in a jar or a can), the initial weight of a 300 jar will equal to 200 grams when simply drained and when pressed and strained will equal to 100 grams or ½ cup …

  • in a food-processor, combine the roasted red pepper with the vinegar or lemon juice  and 1 tbsp olive oil and all the spices and blend until smooth, then add the crumbled feta cheese and blend again until smooth, taste and add salt and/or pepper to your taste
  • chill and serve …