Posted by on Thursday, January 21, 2010 in Veggie Dishes Everyone Loves

Last weekend, my favorite girlfriends came over for a “Mamma Mia” night. Really, this just meant lots of greek food and a little ABBA music. And talk about gas and constipation and the revelation that talking about gas and constipation is proof positive that we, indeed, are getting old.

Kopanisti (Greek feta & pepperonicini dip) | Kitchen Treaty

Oh well. As long as we’re laughing, we’re good, I guess. And if these are the chicks I one day will wear purple with, I’d be one happy grandma. (Love you gals!)

We’re doing a good job with our Ten in ’10 goals thus far, but I was thanking my stars for the cheat meal, because I needed it for Mamma Mia night. We had pitas and cheese and olives and veggies and apples and hummus and baklava. Okay, so I guess we were looking pretty healthy, up until the baklava (and the baklava was yummy. Watch for that recipe, along with some tempting photos, tomorrow.)

I also whipped up a yummy spread made of feta cheese and peppers, also known as Kopanisti. It’s terrific and salty and tangy with just a bite from the peppers. It’s excellent on radishes, cucumbers, pitas, and pita chips.

Kopanisti (Greek feta & pepperonicini dip) | Kitchen Treaty

Pita chips are from heaven. Stacy’s, thank you for making such pure deliciousness. Also, curse you, because I can’t stop eating them.

Kopanisti (Greek Feta & Pepperoncini Spread)
Prep time
Total time
Recipe type: Appetizer
Yield: About 2 cups dip
  • ½ pound (approx. 2 cups) feta cheese
  • 3 – 4 tablespoons olive oil
  • 1 garlic clove, diced
  • 1 teaspoon dried peppermint (or 1 tablespoon fresh)
  • ¼ teaspoon red pepper flakes
  • 6-7 chopped pepperoncini peppers (about ½ cup chopped)
  1. Add all ingredients to a food processor and blend well, adding more olive oil if needed to get the dip to a spreading consistency.
  2. Add more red pepper flakes or pepperoncini if you’d like a stronger pepper flavor.
  3. Chill for at least an hour to allow the flavors to meld.
  4. Serve with dippers such as pita chips, pita bread, cucumbers, and/or radishes.
Adapted from Williams-Sonoma

Originally posted on The Hazel Bloom January 1, 2010. Updated and posted on Kitchen Treaty January 27, 2013. More about this