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Kopanisti is a Greek cheese dip that is creamy, cheesy, salty, and exploding with flavor. Everything goes into a food processor and whipped until fluffy and smooth. This dip could not be any easier for whatever occasion you are celebrating! It pairs perfectly with a crudité platter, dip for chips or fries, and so much more!

A Taste of Greece: Kopanisti Dip
I first discovered kopanisti in 2013 and I’m actually surprised it hasn’t taken off more here in the United States. It’s so luxe and flavorful. I love how creamy and smooth it is. The whipped feta cheese along with the roasted bell peppers just give it so much flavor. It’s salty, tangy, cheesy, and literally the perfect dip to serve alongside pita chips, hummus, and more!
The beauty of this recipe is how little effort and time it takes to whip up (literally, haha). Everything goes into a food processor and blend! That’s it!
Recipe Tips
- Do use high quality feta cheese. Since the base is feta cheese, you want to use high quality so it has exceptional flavor.
- If you don’t have a food processor handy, you can also put this into a high speed blender and it will work similarly.
- Serve this dip with roasted potatoes, french fries, polenta fries, crudité platter, or even drizzle it on top of a Mediterranean pasta salad or even an at-home Cava-inspired bowl. Instead of using mayo, you could use this for a sandwich!
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 1 week. Before eating, stir it up a little bit then enjoy!
Kopanisti
Equipment
Ingredients
- 8 ounces (227 g) feta cheese
- 4 roasted red peppers, I used the jarred ones
- 3 tablespoon olive oil
- 2 cloves garlic
- ¼ teaspoon crushed red pepper flakes
Instructions
- Add all the ingredients into the bowl of a food processor and pulse until desired consistency is achieved.
- Serve with pita chips or vegetables.
Nutrition
Photographs by Eat Love Eat
Exquisite. Thank you.
Greetings from Buenos Aires, Argentina.
A local restaurant makes this and it’s amazing so I wanted to try it myself. I’ve made this recipe twice and I found I don’t need to add any olive oil as there’s enough soaked into the peppers from the jar. I used all the peppers in a 500mL jar which was fine, though if you want more roasted red pepper flavour I’d suggest you add 0.5-1 more pepper. I didn’t like the consistency of the crushed red pepper flakes the first time so I used a local hot sauce called candy reaper burn and I like that much better. It’s still more liquidy than the restaurant but flavour is bang on. Definitely better the next day after sitting in the fridge.