This lux slightly spiced feta dip, otherwise known as Kopanisti is truly the perfect compliment for a gorgeous crudité platter, dip for french fries or potatoes, or sauce for chicken or veggies. It's multi-purpose x10 and you'll be hooked.
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Kopanisti has been a go-to dip for years! Ever since I stumbled on this spiced feta dip at one of my favorite Seattle cafes, I've been whipping it up at home on a regular basis. Whipped feta with roasted peppers and red pepper flakes is salty, tangy, creamy and very very addictive. You can whip it up (literally) and keep it refrigerated for days on end. Serve it along with some crunchy/fresh vegetables as a crudité platter and it's the most gorgeous way to start a meal or party!
Here's what you need to make a delectable Kopanisti
- Feta cheese - but the one that comes in the brine. It's more flavorful
- Olive Oil - we've all got that stocked at all times!
- Garlic - an integral part of any WGC recipe, obviously!
- Mint - while this is optional, it adds a depth of flavor to this recipe.
- Red Pepper Flakes - feel free to scale this up or back depending on your heat preference
- Roasted Red Peppers - these give the dip its beautiful red color and cut the feta by bringing in some vegetables.
How to make Kopanisti
- The beauty to this recipe is 1: it's delish and 2: it all comes together in a matter of seconds in a food processor or blender. Very little prep and very little effort for maximum results!
Let's talk variations
Since this recipe is SO simple, there's not too much that you need to do to adjust. For me, the adjustments come from how you want to serve it... here are a few of my favorite ways:
- Serve alongside some vegetables
- Use it as a dip for roasted potatoes or homemade french fries
- Drizzle it on top of a roasted chicken
- Serve it alongside any number of roasted vegetables
- Slather it on a sandwich or panini instead of pesto
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Kopanisti
Ingredients
For the Kopanisti
- ½ pound Greek Feta
- 3 tablespoons Olive Oil
- 3 cloves garlic peeled
- 1 tablespoon fresh mint
- â…“ teaspoon Red Pepper Flakes
- 1 whole roasted red pepper skin peeled
- Kosher salt and pepper to taste
For the Crudité
- Sliced Cucumber
- Radishes halved
- Celery
- Cherry Tomatoes
- Mini Bell Peppers
- Small carrots
- Snap Peas
Instructions
- 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.
Notes
- Store in an air-tight container in the fridge for up to 3 days
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
I am pretty sure I had this in Greece and it was it was amazing!! Saving this to make.
I've never heard of that but it look very good! And the photography is awesome!!
Sounds amazing!! Never heard of it but so happy you posted the recipe....YUMMY!!
Sounds amazing........never heard of it but definitely happy that you posted the recipe.....YUMMY!!
This looks delicious! Can't wait to try it for myself!
Nicely done, one of my favourite dips. The name of the dish varies, depending on where in Greece you're from and the choice of herb could be mint, oregano or even basil. It's all good!
Peter - I think any variation on this dip would be ok in my book! Just another reason to go to Greece so I can personally sample all the different kinds!
This sounds awesome! My friend gave me a recipe for a dip with roasted red peppers, olive oil, garlic, and almonds. It looks really similar to this... but it doesn't have cheese, and the feta in yours sounds like an amazing idea.
Looks like a great snack...or meal for me:)
Sounds delicious! I will make it!
If you can get 'Quark' in LA- it's a German/Austrian soft,smooth cheese similar to cottage cheese and available in Canada, Australia, but not in Florida---you can substitute this for the feta for anyone who needs to watch salt intake.
BTW the best cheese cake is made with Quark!
Quark? hmmm I will have to keep my eyes peeled for that! I would love to try it!
I can't wait to try this. It sounds wonderful.
Mmmm. Love it. Is it different from Htipiti?
Hi Kate - its a little different than Htipiti since I didn't use sun dried tomatoes, lemon or green onions but then again they are fairly similar! Both are delicious!
Those pita triangles look so perfectly toasted and delicous! What a yummy dip, I've never heard of it before but I'm a sucker for dips =)
I have never heard of it, but it sounds INCREDIBLE. I'd love to make and serve with pita chips!
Gaby, I've never heard of this dip but I have to try it! I LOVE dips and can easily just eat them for dinner. My boys love dipping things and this one is so good for them. Thanks for the introduction!
Yum! I know just the place in Ravenna, but haven't tried this yet. Looks like I will have to try making it myself. I am always looking for good ideas for a quick lunch and this seems to be perfect!