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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 ;)

    4.5 from 2 votes


    This Kopanisti dip is creamy, cheesy, and salty and full of flavor. Serve with pita chips and you're good to go for Superbowl Sunday!
    Prep Time: 3 mins
    Total Time: 3 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 1
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 8 oz feta cheese
    • 4 roasted red peppers, I used the jarred ones
    • 3 tbsp olive oil
    • 2 cloves of garlic
    • 1/4 tsp 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.


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    Recipe Rating


  • Regina @ SpecialtyCakeCreations says:

    Ha…I have also never heard of Kopanisti until now. It looks and sounds super yummy thought. Feta+roasted peppers+garlic? What about it could possibly not make your taste buds rejoice.

  • taylor @ taylormade says:

    YES!! I had this dip at a Greek restaurant once and was in LOVE, but could never remember the name of it! This is definitely it… and I will be making it soon! Thanks so much for posting the recipe.

  • Shaina says:

    YUM omg this sounds so good. I ate at this amazing Greek restaurant in Ft. Lauderdale and the feta dip was out of this world. I seriously could have licked the plate clean.. Adding red peppers into the mix would have made it even better. I haveeee to make this!

  • [email protected] Food Ramblings says:

    Yum– can’t wait to try :)

  • Liz @ The Lemon Bowl says:

    This is my favorite kind of food!! I could eat the entire bowl!!!

  • Kathryn says:

    This sounds amazingly delicious & flavourful – can’t wait to try it!

  • I’ve actually tried dips like this and I agree they are to die for good! I can’t wait to try this!

  • Megan says:

    Me, Betsy and Heather were talking about Kopanisti this weekend – okay now I HAVE to make it! And drink wine. Duh. :)

  • carrian says:

    I love all dips, even when I cannot pronounce the name, at all. ;)Hope you’re well.

  • Jackie @ Domestic Fits says:

    It doesn’t even matter that I can’t pronounce it because my mouth will be too full while eating it. I’m kind of a pig when it comes to dips, it’s embarrassing.

  • Lauren @ Climbing Grier Mountain says:

    I am so intrigued! I must action this dip immediately! And cheers to you on a fantastic week! Girl, the sky is the limit for you!

  • Reba- Not So Perfect Life says:

    This looks sooo good! So many choices of dips to make for my Superbowl Party!

  • Lauren says:

    Yum! This sounds a lot like the Baked Feta dip I can’t stop making since I got back from my trip to Greece this Fall. I roughly follow the recipe on this blog post http://cretanchronicles.wordpress.com/2012/09/05/my-big-fat-greek-food-blog/?like=1&_wpnonce=474fc3311b but leave out the olives, add oregano and bake the whole thing in the oven until it is bubbly and delicious.

  • Rachel @ Baked by Rachel says:

    Creamy cheesy salty and no tomatoes – I’m in!

  • Michelle says:

    I think I just found what I’m going to make on game day! Thanks! I was looking for something simple!!

  • Wendy says:

    We love Greek food. I never realized that Kopanisti could be made so easily. Thanks for the recipe!

  • Katherine B says:

    There’s a restaurant in San Jose, CA called Thea that has a pita/dip sampler with this in it and I ALWAYS finish most of it on my own. I’m so excited to be able to make it for myself!

  • Laura (Tutti Dolci) says:

    I love this dip! Any excuse to eat more pita chips is a good one :).

  • Robyn Stone | Add a Pinch says:

    OH my stars! I need this!

  • Adrienne says:

    Holy smokes! Just made it & tasted it! Amazing!!! Thanks!

  • Ala says:

    I never knew this was an official thing! I’ve been making the same with the sweet addition of sweet potatoes–delectable!

  • Carla @ Carlas Confections says:

    I cant get over that bright orange color! So pretty and I can only imagine how amazing it tastes :)

  • Jaime says:

    I made this recipe for my recent book club get together and everyone loved it! Thanks for posting :)

    I also featured it on my blog to share:

    • Julie says:

      Nice, Jaime! So glad everyone loved it :)

  • frank says:

    I made this as the recipe states, I believe a little less roasted peppers works, 3 instead of 4 or else it has a strong taste that overcomes the feta taste.

  • George says:

    The recipe you displayed is not called Kopanisti. It is called tyrokafteri (tyro=cheese, kafteri=hot or peppery). Kopanisti is a different thing all together, a cheese produced in Mykonos, Greece where I originate from that has a distinct peppery-hot taste that results from the fermentation process. If you are interested for advise on Greek food on your blog please contact me in the above email.

  • Joyce says:

    Do you think this size is big enough servings to bring to a party or should I double it?

    • Julie Wampler says:

      depends on how large this party is; to err on the side of caution, i’d just double it

  • Tara says:

    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 says:

      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

  • Natalie says:

    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 says:

      yes, a regular blender could work!

  • Tuesday says:

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

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