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I can’t believe the Super Bowl is on Sunday. It doesn’t even feel like it. We’re already one month done with 2013. Seriously, the older you get, faster time goes. It’s sad but that just gives you all the more reason to live it up, right?!

I must say that I ended the year of being 25 with a bang. I still cannot believe what happened earlier this week (I know, you’re probably thinking, “when is she going to shut up about it?”) and I still cannot believe all that I’ve accomplished in a year. It’s nice to reflect every now and then on your accomplishments. I think you kind of have to otherwise you just get really deflated. You need a mental boost and what better than to take a look back at your accomplishments? We were talking about this at work yesterday and while it doesn’t seem like you do a lot, when you actually write it all down and it’s in front of you, you’re like WOW.

So this is my last Super Bowl dip for the week. I’ll have a huge round-up tomorrow of ALL the dips/apps featured this week, INCLUDING all the other snacks/dips/apps on my blog within that round-up, so stay tuned!

This dip – I can’t ever say the name of it correctly the first time – but nevermind the name, let’s talk about how I’ve never even heard of this dip before until I saw it on Gaby’s blog. It looked and sounded so good. I’m all for anything Greek and with the roasted peppers thrown in – I’m there! It’s basically a whipped feta dip but omgosh, so brilliant.

My tastebuds exploded when I had my first taste. It’s creamy, cheesy, and salty and full of FLAVOR. You guys, you must try this if you’ve never had before. It’s PERFECT with pita chips and your game day buddies will love you for introducing them to a unique dip that they can literally whip up in 3 minutes! The 13-cup KA food processor works MARVELOUSLY to help whip this up for you ;)


This Kopanisti dip is creamy, cheesy, and salty and full of flavor. Serve with pita chips and you're good to go!
4.60 from 5 votes
Prep Time: 3 minutes
Total Time: 3 minutes
Servings: 6
Author: Julie Chiou
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  • 8 ounce (227 g) feta cheese
  • 4 roasted red peppers, I used the jarred ones
  • 3 tablespoon olive oil
  • 2 cloves of garlic
  • ¼ teaspoon crushed red pepper flakes


  • Add all the ingredients into the bowl of a food processor and pulse until desired consistency is achieved.
  • Serve with pita chips or crostini.
  • Store leftovers in an airtight container for up to one week.

Recipe Notes


Serving: 1 serving | Calories: 168 kcal | Carbohydrates: 3 g | Protein: 6 g | Fat: 15 g | Saturated Fat: 7 g | Cholesterol: 34 mg | Sodium: 761 mg | Potassium: 65 mg | Fiber: 1 g | Sugar: 2 g

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The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Recipe Rating


Wednesday 11th of January 2023

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.


Monday 11th of January 2021

I made this dip today and it was amazing! I marinated sliced chicken in a Greek marinade and once it was cooked, I tossed it in the dip and warmed it. I was trying to recreate a dish from our local Greek restaurant and this was very close. I’m going to eat the rest of the dip with veggies and pita. One question, do you think it is possible to marinade chicken in this dip?

Updating to add stars, I didn’t see it before. You can delete my previous comment if possible.

Julie Chiou

Thursday 14th of January 2021

i'm so glad you enjoyed this! i don't think using this as a marinade is a possibility.


Saturday 11th of April 2020

Super yummy! But I feel like it needs more tanginess, so I added lemon juice and extra garlic and red pepper flakes.


Sunday 16th of February 2020

Is this possible without a food processor? At my disposal I have a regular blender (not a fancy Vitamix, we’ll call it an economy blender) and an immersion blender....

Julie Wampler

Monday 24th of February 2020

yes, a regular blender could work!


Friday 20th of December 2019

The only red bell pepper I found were strips in a jar. How many strips would you use for this recipe? Please help! Making it this weekend!

Julie Wampler

Saturday 21st of December 2019

oh geez, i have no idea. i feel strips could vary greatly. im sorry i can't really help..i would probably say maybe 1.5 jars, depending on how large the jar is