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. I love a whipped feta, but this one takes it another step up. 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
- ⅓ 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
Easy and so delicious!
Do you roast the read pepper or buy it jarred?
Can't wait to try!
I've done it both ways!
What restaurant in Seattle serves this? I must go!
This is a great recipe. First had it in Seattle. They added and I add a little Mevrodaphni wine to the dip. It adds depth.
I just made this and all I can taste is the feta. I followed the recipe. Any suggestions on what I can tweak or add to it? It sounded so delicious.
add more roasted red peppers to it and that will tone it down if you want it less feta-y
This is so my kind of snack!
Love this - wonder how it would be as sandwich spread?
This platter and dip is absolutely beautiful!!! I want to crunch my way through those veggies!!!
Want!! Love all kinds of dips and this is super unique and has got the most amazing ingredients!
One of my very favorites!!
How have I never heard of this?
I am hungry, just reading of it.
I just had Kopanisti (made with roasted red peppers) for the first time last night at a local Greek restaurant. I had to google it this morning right away to find a recipe. Thanks!
All of your recipes always look incredible, but this one really caught my eye. What a yummy blend of flavors!
I had never of it although I am sure that I had some while in Greece. I like dips and will definitively try it; might use the Quark for sodium/calories reasons. Wholefoods carries some from Vermont Butter & Cheese Creamery in their "fresh-ready-do-eat" section. Tj's might have some as well since they carry the Vermont Butter Creme Fraiche.
This dip sounds delicious, it's a perfect snack to take to work too! I'll be making this next week, thanks Gaby!