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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?!

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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 ;)

4.50 from 6 votes


This Kopanisti dip is creamy, cheesy, and salty and full of flavor. Serve with pita chips and you're good to go!
Prep Time: 3 minutes
Total Time: 3 minutes
Servings: 6


  • 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
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  • 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.


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

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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.

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  1. 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.

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

  3. 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….

  4. 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!

    1. 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

  5. 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.

  6. 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.

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

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