Kopanisti is a yummy spread made of feta cheese and peppers. It’s terrific and salty and tangy with just a bite from the peppers. It’s excellent on radishes, cucumbers, pitas, and pita chips. I love the stuff!
Table of Contents
The Story Behind the Recipe
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.
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.)
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
Ingredients
- 2 cups feta cheese (1/2 pound)
- 3-4 tablespoons olive oil
- 1 garlic clove, diced
- 1 tablespoon fresh mint (or 1 teaspoon dried)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup chopped pepperoncini peppers (about 6-7 peppers)
Instructions
- Add all ingredients to a food processor and blend well, adding more olive oil if needed to get the dip to a spreading consistency.
- Add more red pepper flakes or pepperoncini if you’d like a stronger pepper flavor.
- Chill for at least an hour to allow the flavors to meld.
- Serve with dippers such as pita chips, pita bread, cucumbers, and/or radishes.
Notes
- 1/2 pound (approx. 2 cups) feta cheese
- 3 – 4 tablespoons olive oil
- 1 garlic clove, diced
- 1 teaspoon dried peppermint (or 1 tablespoon fresh)
- 1/4 teaspoon red pepper flakes
- 6-7 chopped pepperoncini peppers (about 1/2 cup chopped)
- Add all ingredients to a food processor and blend well, adding more olive oil if needed to get the dip to a spreading consistency.
- Add more red pepper flakes or pepperoncini if you’d like a stronger pepper flavor.
- Chill for at least an hour to allow the flavors to meld.
- Serve with dippers such as pita chips, pita bread, cucumbers, and/or radishes.
Originally posted on The Hazel Bloom January 1, 2010. Updated and posted on Kitchen Treaty January 27, 2013. More about this
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
Your blog and recipes rock! The older I get, the more I turn toward vegetarian meals, especially during the hotter months. I’ve only tried a few of your recipes, but so far, so yummy! A few times, I’ve snuck some completely vegan meals past the hubs (not that he’d care that much…he’s not a militant carnivore or anything). I don’t tell him it’s vegan until after the compliments and “nummy” noises fade, which is fun. Thanks!