Kopanisti (Greek Feta & Pepperoncini Spread)
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.
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.
Pita chips are from heaven. Stacy’s, thank you for making such pure deliciousness. Also, curse you, because I can’t stop eating them.
- 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
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