Kopanisti is a traditional Greek dip made from feta cheese, roasted red peppers, roasted garlic and olives.
About this recipe
Kopanisti is a traditional Greek spread with a feta cheese base. It is colored and flavored with roasted sweet red peppers. Roasted garlic and ripe Kalamata olives complete the flavor profile. Tzatziki is better known in the US, but kopanisti is more popular in Greece. This dip can be part of a whole food health program.
Roasted red peppers and garlic after cooling but before peeling and seeding the peppers.
Ingredients
3/4 pound Feta cheese, preferably Greek, coarsely crumbled 2 large red bell peppers, roasted, peeled and seeded
5-6 cloves garlic, roasted 6-8 Kalamata olives, pitted
1 tablespoon fresh squeezed lemon juice Red pepper flakes or black pepper to taste
1 tablespoon extra virgin olive oil Fresh oregano to taste, if desired
All of the ingredients for kopanisti cheese dip in the food processor.
Preparation
1. Spray the red peppers lightly with olive oil and place on a baking tray. Roast for 15 minutes in a pre-heated 425-degree oven.
2. Turn the peppers and add the garlic to the tray. Roast another 10-15 minutes, until the garlic is browned and the peppers well roasted.
3. Let the peppers and garlic cool enough to handle easily. Peel the skin off the peppers, remove the stems and strip out the seeds. Do this over the tray so as to save all of the juice from the peppers.
4. While the peppers are cooling, place the feta, olives, red pepper flakes, lemon juice and olive oil into a food processor.
5. Add the roasted garlic, cleaned roasted peppers and pepper juice to the food processor.
6. Run the processor, stopping to scraping down the sides several times, until the ingredients are smooth and creamy. Adjust the seasonings as desired.
Kopanisti cheese dip ready to be refrigerated.
Notes
Kopanisti cheese dip recipes do not usually need added salt as feta cheese is packed in brine. Fresh oregano, thyme or parsley all make excellent and traditional flavors for this dip and can be added either before the kopanisti is processed or after so the herbs are more visible.
Enjoy kopanisti with fresh raw vegetables, pita bread, toast points, or whatever you like. Make this Greek cheese spread mild or spicy or herby depending on how you will serve it. Store extra kopanisti in a covered container in the refrigerator for up to ten days.
If using imported Greek feta cheese, you can be assured the milk was from grass-fed cows. Try to find grass-fed dairy if you want to use domestic feta for this recipe – it is much better for your health than milk from grain-fed cows.
