Kopanisti is something that I just happened to stumble across a few weeks back as I was having lunch with Alice from SavorySweetLife in Seattle! We met at this really cute cafe in Ravenna and they had a bunch of really fabulous food! One of the dips I ordered was the Kopanisti and it was served with small pita triangles. It was amazing. If it hadn’t been the first time I was meeting Alice, I might have just licked my plate clean. Don’t worry though… I kept it classy.
Kopanisti is traditionally a whipped feta dip with peperocini peppers, mint and red pepper flakes. I jazzed this up a bit and used some roasted red bell peppers and a whole handful of garlic. The result was a fantastic dip that I then used on my sandwich for lunch, as a dip for snack and then leftovers are going on a salad tomorrow. Talk about bang for my buck! And then… I went to work and made it for my clients. It was a hit there too! Dips are just so fabulous. They have multiple purposes and can really jazz up and dish.
So the consensus is… you have to make this dip. Toast up some pita triangles and toast them in the oven with a tad bit of olive oil and a sprinkle of paprika and you have got yourself a great snack.
- 1/2 pound Greek Feta
- 3 Tbsp Olive Oil
- 3 garlic cloves, peeled
- 1 tbsp fresh mint
- 1/3 tsp Red Pepper Flakes
- 1 roasted red pepper, skin peeled
- Salt and pepper to taste
- Sliced Cucumber
- Radishes, halved
- Cherry Tomatoes
- Mini Bell Peppers
- Small carrots
- Snap Peas
- Combine all the ingredients into a food processor and blend together until mostly smooth. Taste and adjust seasoning for red pepper flakes. Add salt and pepper if needed
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!