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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.8 ounces (227 g) feta cheese, 4 roasted red peppers, 3 tablespoon olive oil, 2 cloves garlic, 1/4 teaspoon crushed red pepper flakes
- Serve with pita chips or vegetables.
Nutrition
Photographs by Eat Love Eat
Holy smokes! Just made it & tasted it! Amazing!!! Thanks!
OH my stars! I need this!
I love this dip! Any excuse to eat more pita chips is a good one :).
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!
We love Greek food. I never realized that Kopanisti could be made so easily. Thanks for the recipe!
I think I just found what I’m going to make on game day! Thanks! I was looking for something simple!!
Creamy cheesy salty and no tomatoes – I’m in!
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.
This looks sooo good! So many choices of dips to make for my Superbowl Party!
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!