Greek Ktipiti (Feta & Red Pepper Dip) Recipe

Ktipiti is a creamy dip from Greece made with feta cheese and fresh red bell peppers. This dip has a Greek yogurt base and is seasoned with a mixture of lemon juice, dill, oregano, and raw garlic. It is a Greek meze, or appetizer, and is often used as a dip for toasted flatbreads such as pita. 

Ktipiti, which means beaten, is traditionally made using a mortar and pestle to grind and combine the ingredients, however many people now use food processors instead. It is also an option to add cayenne pepper to Ktipiti to add a bit of heat to the dip. You can adjust the cayenne pepper to alter your desired spice level. 

A dish of many names, Ktipiti might also be written as htipiti, tirokafteri, or kopanisti. The names vary across regions within Greece as well as being a result of different translations. However, all names refer to the same delectable feta and pepper-based dip. 

Origin & Cultural Significance

Ktipiti belongs to a long tradition of Greek hospitality, encapsulated in the concept of mezedes. In a region of the world known for its ancient traditions and society, there are long-held beliefs that exist in modern Greek culture today. 

It is important to welcome strangers and friends alike into the community and home, and a way that this is often done is through the sharing of food. Mezedes such as Ktipiti are the perfect way to do this, as they are easy to make and share amongst many alongside other mezedes and bread. 

This concept of mezedes is not unique to Greek and Mediterranean thought but is one reflected in many cultures as a way of beginning a meal and offering food to guests. Italian cuisine has the same concept with antipasto, as does Spanish cuisine with tapas. However, the Ktipiti dish remains distinctly Greek, always made with Greek feta and creamy Greek yogurt. 

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