Vegan Ktipiti (Red Pepper Dip)

Calling out all red bell pepper lovers! I have a dip that will delight your tastebuds, and I’m not saying this lightly. Imagine dipping a chewy piece of pita into the creamiest and richest red pepper spread. You can taste the smokiness of the bell peppers, a strong garlic flavor, fruity notes of olive oil, and a subtle tanginess. Introducing vegan Ktipiti!

For the little story, I was recently browsing the dip section of our local supermarket when I noticed Ktipiti. It’s a dip that I used to buy regularly prior to being vegan. We would enjoy it as an appetizer with either a slice of bread, tortillas, or chips. The thing is, I completely forgot about it until then!

After testing different ingredients and processes, I finally created a vegan version of one of my favorite dips. Now you may wonder, does it taste like the original? No, it doesn’t taste exactly like the original version since I am not using feta. BUT it’s just as tasty and comes pretty darn close.

This dip is perfect for serving guests, vegans and non-vegans alike, during picnics, BBQ parties, or basically any occasion when you need a dip to impress. I have served this dip to many guests in the last few weeks, and they all loved it!

⭐️ Why You Should Try It

Made for bell pepper lovers.

This dip is a bell pepper’s lover’s dream. As opposed to some recipes, I made sure that this dip actually tasted like red bell peppers. There is nothing more frustrating than having a dip where the main ingredient doesn’t shine.

My vegan Ktipiti is naturally sweet, slightly tangy, garlicky, and loaded with smoky bell peppers! I also elevated the smokiness with a generous pinch of smoked paprika (which is, actually, just smoked and dried bell peppers!).

Buttery, creamy, and rich in flavor.

Traditional Ktipiti has a buttery mouthfeel thanks to the use of both feta and yogurt. My plant-based alternative tastes just as rich without the dairy! I rely on just a few wholesome ingredients to reproduce the flavor and texture of the authentic recipe.

The perfect party appetizer.

This dip is seriously a crowd-pleaser! We make it regularly when we have guests coming over, and it’s always a hit (kids love it too, thanks to its natural sweetness). You can serve it on a platter with thinly sliced raw veggies, crackers, pita, or rustic baguette.

One more thing, it’s also a great savory snack: Transfer it to a small airtight container and pack a few breadsticks to have a delicious and nutritious snack on the go!

📘 What is Ktipiti

Ktipiti is a Greek red bell pepper dip traditionally composed of roasted bell peppers, feta, yogurt, olive oil, and seasonings such as garlic, paprika, and sometimes herbs. It’s often part of Meze, which is a range of small appetizers served together and enjoyed with drinks.

🌶️ Ingredient Notes

Red bell pepper

Have you noticed how the bell peppers in the photo above seem to be evilly laughing? Maybe that’s because they are the star of this recipe!

To make this dip, you will need two large red bell peppers (orange bell peppers work too!). For optimal flavor, pick very fresh peppers. They should be firm and crisp and show no sign of mold or blemishes.

Note: Traditionally, the bell peppers are slowly charred over an open flame, imparting them an even smokier flavor. Instead of using this method, I roast the peppers in the oven—it’s easier and makes cleaning a breeze!

Cashews + yogurt

The traditional recipe of Ktipiti relies on two components to bring richness and tanginess: feta and yogurt. The latter is not complicated to substitute, as vegan yogurt can be found easily in most supermarkets. However, for the feta, that’s another story.

The feta is used to 1) bring richness and tanginess and 2) help thicken the consistency. After first testing with white beans and tofu, I finally settled on raw cashews! Soaked raw cashews, once blended, do an amazing job at bringing the needed richness.

Cashews: Ensure you are using raw cashews. This recipe won’t work with roasted cashews. I recommend letting them soak overnight, but if you are short on time, you can pour boiling water over them and let them soak for 2 hours.

Yogurt: Use unsweetened plain vegan yogurt. I personally like to use soy yogurt but almond yogurt or coconut yogurt will also work.

Vinegar

After I made my 3rd batch of testing, I realized that yogurt didn’t bring enough tanginess to the dip. Hence, I added a teaspoon of white vinegar to give it extra tang. Feel free to use lemon juice if you don’t have white vinegar.

Olive oil

Mediterranean cuisine often relies on olive oil to add flavor and for its huge health benefits. According to a study by the Journal of the American College of Cardiology, a tablespoon of olive oil per day may lower the risk of heart disease.

A generous spoonful (or two!) of extra virgin olive oil adds delicate fruity notes to this dip. If you are oil-free, you can simply omit it, but I have to admit that the flavor won’t be as complex.

Garlic

For sharpness, use one whole clove of fresh garlic. Dried garlic is out of the equation in this recipe!

Smoked paprika

Since I don’t char the red bell peppers over a flame, I like to add smoked paprika to make up for the lack of smokiness.

Substitute: You can replace the smoked paprika with a few drops of liquid smoke.

🥣 How to Make It

1. Roast the peppers

1. Prepare the peppers. Clean the red bell peppers and pat them dry. Slice the peppers in half lengthwise. Cut off the stems and remove the seeds.
2. Roast them. Line a baking sheet with parchment paper and arrange the bell peppers on it, placing them cut side down. Roast the bell peppers for 25-30 minutes in a 425°F (220°C) preheated oven set with the broiler. The bell peppers are done when their skin is almost entirely black.
3. Peel them. Allow the bell peppers to cool for at least 30 minutes before carefully removing and discarding the darkened skin. It’s okay if there are still some black parts. It doesn’t have to be perfect.

2. Blend everything

1. Add all of the ingredients to a blender. Drain the soaked cashews and add them to a high-speed blender. Then, add the roasted red bell peppers, yogurt, olive oil, white vinegar, garlic, smoked paprika, and salt.
2. Blend. Blend on high speed for about 30 seconds or until smooth. Note: You can blend for a shorter or longer time, depending on the texture you prefer. Once the texture is smooth, taste the dip and adjust the saltiness to your liking.
3. Serve. You can serve it right away or let it chill for a few hours in the refrigerator before serving.

🌱 Variations

Make it more herby.

For a fresher and more floral aroma, feel free to include 2-3 leaves of fresh mint or basil when blending all of the ingredients. Alternatively, you can replace the olive oil with a tablespoon of vegan pesto.

Make it spicy.

Give your Ktipiti a kick of heat by adding either half of a teaspoon of chili powder, a teaspoon of sriracha, or a teaspoon of chili oil!

🥯 How to Serve It

There are different ways you can use this Ktipiti:

• As a dip: Serve it with sliced pita bread, toasted baguette, or raw veggies such as cucumber and carrots.
• As a spread: Use Ktipiti as a spread instead of mayo to make wraps, burgers, bagels, or sandwiches.

💬 FAQ

This red bell pepper dip is SO tasty! It’s comforting thanks to its delicate smokiness, buttery, fresh, and so addictive that I’m pretty sure it’s going to disappear in no time!

🥗 More Mediterranean Recipes

Magical Green Falafel

Fresh Couscous Salad

Easy Herb Crackers

Easy Vegan Moussaka

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!