Gluten-Free Htipiti

Roasted red peppers and crumbled feta pulse together with olive oil, garlic and parsley in this Greek htipiti dip. Serve it chilled or warmed in the oven, with corn tortilla chips, crackers labeled gluten-free or fresh vegetables for scooping.

Prep: 15 min Cook: 25 min Total: 40 min Serves: 8

At a glance: This easy party and appetizers recipe yields 8 servings in about 40 minutes (15 min prep, 25 min cook). It uses 8 ingredients — including roasted red peppers, feta cheese, olive oil — and walks through 5 steps. Updated October 25, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Htipiti: When preparing this party and appetizers recipe, to maintain a gluten-free environment, always ensure that all ingredients, especially those that are processed or packaged, are gluten-free. Be mindful of shared utensils and preparation surfaces that may have come into contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Htipiti: This recipe is naturally gluten-free, relying on ingredients like roasted red peppers and feta cheese, and is served with corn tortilla chips or gluten-free crackers. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for roasted red peppers, drained and roughly chopped, corn tortilla chips or GF crackers for serving. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups roasted red peppers, drained and roughly chopped Shop
1 cup feta cheese, crumbled
2 tbsp olive oil
1 tbsp fresh parsley, finely chopped
1 clove garlic, minced
0.5 tsp salt
0.25 tsp black pepper
1 bag corn tortilla chips or GF crackers for serving Shop

Instructions

1 Preheat your oven to 375°F (190°C) if you prefer a warm dip, or prepare your serving platter for a chilled version. Ensure your baking dish or serving platter is ready.
2 In a food processor, combine the drained and chopped roasted red peppers, crumbled feta cheese, olive oil, minced garlic, salt, and black pepper. Pulse the mixture until it forms a coarse paste, about 15-20 pulses.
3 Add the finely chopped fresh parsley to the food processor and pulse a few more times to incorporate it evenly. Taste the Htipiti and adjust the salt and pepper as needed to achieve your desired flavor profile.
4 If serving warm, transfer the Htipiti to a small oven-safe dish and bake for about 20-25 minutes, or until it's heated through and slightly bubbly around the edges. If serving chilled, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5 Serve the Htipiti immediately with a side of crispy corn tortilla chips, gluten-free crackers, or an assortment of fresh, crisp vegetables for dipping. Garnish with a drizzle of olive oil and a sprinkle of extra parsley if desired.

Nutrition (per serving)

222

Calories

Protein

14g

Carbs

10g

Fat

Fiber

274mg

Sodium

Tips & Notes

Pat the roasted red peppers dry before blending so the dip isn't watery.
Pulse rather than puree. Htipiti is traditionally a little chunky.
Blend in a pinch of red pepper flakes with the roasted red peppers for the classic gentle heat.

Common questions

What cross-contamination risk is specific to Gluten-Free Htipiti?

Check roasted red peppers, drained and roughly chopped, feta cheese, crumbled, olive oil before they go into Gluten-Free Htipiti. To maintain a gluten-free environment, always ensure that all ingredients, especially those that are processed or packaged, are gluten-free. Be mindful of shared utensils and preparation surfaces that may have come into contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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