A few years back I stumbled upon this dip called Kopanisti while I was in Seattle. It blew my mind. I had ordered it to share with a group of people at this little cafe, and basically ended up eating the entire bowl by myself. Clearly it’s because I’m awesome. Or fat. Either way, I don’t care. It’s too good not to! It’s salty and garlicy and you can even be extra fancy and use it as a spread on your sandwich.

Kopanisti is typically a whipped feta dip with peperocini peppers, mint and red pepper flakes, and while that is great as it is, I decided to take things up a level. Again, because I’m awesome 🙂 And I didn’t have peperocini peppers, and I wasn’t about to run to the store to buy them. (laaaazy) So roasted red peppers were the next logical step. And some Garlic Pepper Tabasco. Amaze balls.

I’ve been making Kopanisti like whoa recently. I make it at home in big batches because Thomas likes to take it to work with a handful or two of carrots. I make it a bunch at work when we need a little salty treat for guests, and now I’m making it for you guys. You’ll want to start making it too. Especially because it requires no indoor cooking. And it’s hot out these days, so sitting inside to cook is like so totally over-rated. Wouldn’t you rather be outside cooking, roasting some peppers on the grill, and working on your tan at the same time? I mean, at least I would. I’ve gotta get a little more color on my skin anyways, seeing as how I’m getting married in 48 days. Yes, I’m counting down in case you haven’t noticed! I’ll update you weekly!

So here’s the printable Kopanisti recipe. You’ll be equally as obsessed as I am in no time!

Kopanisti (Whipped Feta and Roasted Red Pepper Dip)

Kopanisti (Whipped Feta and Roasted Red Pepper Dip)


  • 10 oz feta
  • 2 roasted red bell pepper, skin peeled
  • 3 tbsp olive oil
  • 2 cloves garlic
  • 1 tsp Tabasco garlic red pepper sauce
  • 1/2 tsp red pepper flakes
  • Salt to taste


  1. Add the feta, roasted red bell pepper, olive oil, garlic, Tabasco, and red pepper flakes to a food processor. Pulse for about 60 seconds and taste. Season with salt as needed.
  2. Serve with toasted pita chips or celery and enjoy!

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  1. I adore Kopanisti, even though I don’t really like peperocini peppers. This looks like an awesome substitute for when I’m looking to mix things up.

    I’m also of the personal opinion that you can never have to many dip recipes!

  2. Wow! I have never made this, but I think it will be really yummy with all my pea pods that I am harvesting!

  3. I can’t believe you’re getting married so soon. Wah!!! The excitement of being a bride. They sell something similar to this dip at the farmers market and it’s insanely delicious!

  4. I am sitting in vios in Seattle now enjoying kopanisti this moment. It is so good I thought I would look up the recipe!

      1. I did and now I am attempting it at home–thanks for the recipe! I love Vios! (Sorry about that phone typing.)

  5. Oh Gabby thank you so much. I have been looking for this recipe since first trying kopanisti at my local Greek/Albanian restaurant. I tried your recipe last weekend and it is exactly the same as the local restaurant. I am so thrilled to have found this recipe and will be using it again.

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