The first time I made this Greek Kopanisti Spicy Feta Dip, I was not expecting much. I had some feta in the fridge, and a few red peppers, and figured I would give it a shot. It came out way better than I thought.
Creamy, spicy, and full of flavor. I could not stop dipping into it, and neither could anyone else. It works great for parties or even just as a snack during the week. You can eat it warm right out of the oven or stick it in the fridge and eat it cold. Either way, the flavor keeps getting better. It hits that perfect mix of creamy, salty, and spicy. Super easy to make too. Toss everything on a tray, bake it, blend it, and you are done.
If you want something that tastes like you put in effort without doing too much work, this dip is the answer.
Spicy Greek Kopanisti Feta Dip Recipe
Equipment
- Food processor or high-speed blender
- Spatula
- Measuring spoons
- Small mixing bowl (optional)
- Serving bowl
Ingredients
- 8 oz 225g feta cheese, crumbled
- 1 red chili pepper or 1 tsp red chili flakes
- 1 roasted red pepper peeled and chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 small garlic clove
- ¼ tsp freshly ground black pepper
- Optional: 1 tbsp Greek yogurt for creamier texture
Instructions
- Prepare the IngredientsPeel the roasted red pepper and chop it. If using fresh chili, deseed and finely chop it. Peel the garlic.
- Add Olive OilWith the motor running, drizzle in the olive oil slowly until the dip becomes smooth and creamy. Scrape down the sides as needed.
- Adjust the TextureIf desired, add 1 tbsp of Greek yogurt to make it creamier and mellow the spice level.
- Blend the BaseIn a food processor or blender, combine the feta, roasted red pepper, chili (or flakes), garlic, and vinegar or lemon juice.
- Season and TasteAdd black pepper and pulse again. Taste and adjust spice or acidity to your liking.
- ServeTransfer to a serving bowl. Drizzle with a little olive oil and garnish with chili flakes or chopped herbs.
Video
Notes
- Feta Choice: Use a good quality, firm feta cheese for best texture and flavor. Greek sheep’s milk feta is ideal.
- Spice Level: Adjust the chili quantity based on your heat preference. You can also mix in some harissa or a pinch of cayenne.
- Make-Ahead: Kopanisti can be made a day in advance—the flavors will deepen beautifully overnight.
- Serving Suggestions: Serve with warm pita, fresh veggies, crackers, or as a spread in wraps and sandwiches.
Playing Around with Different Cheese Options in Kopanisti
Feta is the base for traditional Kopanisti, but you can get creative by trying out other cheese combos. Each one brings its own texture and flavor, which can totally change the dip depending on what you use.
Feta on its own gives that salty, tangy flavor that stands out. It also holds its texture well after baking, which helps keep the dip thick and rich. If you like that classic Greek taste, stick with feta as the main cheese.
Goat cheese adds a sharper, earthier flavor and makes the dip smoother. Mixing half feta and half goat cheese creates a good balance. It still has that salty bite, but with a bit more creaminess and depth.
Cream cheese makes everything smoother and more mellow. It tones down the strong flavors and gives the dip a thicker, more spreadable feel. If you are making the dip for people who are not big on strong cheeses, adding some cream cheese works well.
Greek yogurt is not a cheese, but adding a spoon or two can lighten the texture and bring a little tang. It helps stretch the dip without losing flavor.
You can try a mix of feta, goat cheese, and cream cheese for a dip that is creamy, sharp, and balanced. It all depends on how strong or mild you want the final flavor to be. Stick with block cheeses over pre-crumbled versions. They usually taste better and blend more smoothly. Even mozzarella and cheddar can be used for a unique flavor.
What to Serve with Kopanisti and the Best Wines to Drink with It
Kopanisti has a kick, so you want a wine that balances out the spice without covering up the flavor. A crisp white wine like Sauvignon Blanc or Assyrtiko works great. It cools down the heat and matches the salty bite of the feta. If you prefer red, go with something light and smooth like Pinot Noir or Agiorgitiko. Heavy reds will clash with the dip, but lighter ones let the flavors shine.
You can keep it simple with toasted baguette slices, pita chips, or raw veggies, but if you want a full meal, go all in with Greek sides. A fresh Greek salad with tomatoes, cucumber, olives, and a splash of olive oil goes perfectly. Add souvlaki—grilled chicken, pork, or lamb skewers—for protein that holds up next to the dip.
Spanakopita, with its flaky pastry and spinach filling, pairs well because the dip adds spice to the mild flavor. Moussaka, rich with layers of eggplant, meat, and béchamel, also works great because the spicy feta dip cuts through the creaminess.
How to Store Leftover Kopanisti and Easy Ways to Use It Again
If you have any Kopanisti left, store it in an airtight container in the fridge. It stays fresh for up to one week. The flavor actually gets better after a day or two because the spices settle in more.
Leftovers do not have to go back on a cracker. You can scoop it onto a baked potato for an easy way to add flavor. It melts into the potato and makes it way more interesting. You can also use it in an omelet. Add a spoonful right before folding the eggs for a spicy, cheesy center.
Roasted vegetables get a big upgrade with Kopanisti. Spoon some on top before serving or mix it in after cooking for a spicy twist. It also works as a spread for sandwiches, wraps, or toast.
Last Words
Greek Kopanisti Spicy Feta Dip brings a lot to the table. It is simple, full of flavor, and easy to adjust. You can make it spicy or keep it mild. You can keep it classic or mix in your own twists like herbs, other cheeses, or nuts.
It pairs well with wine, goes with plenty of sides, and always stands out. Leftovers never go to waste. Spread it on toast, add it to eggs, or mix it into cooked veggies.
It is the kind of dip that makes people ask for the recipe. Try it once and you will want to keep it in your regular lineup.
Hi there, my name is Kelly Barlow and kellytoeat.com is my blog. Here, I write about various recipes I want to reccommend to readers.
I try to find the best possible recipes that can attract the attention of readers, and at the same time, I strive to write it in the most engaging manner possible.
When I was younger, I wanted to become a chef. Sadly, it wasn’t meant to be, but at the very least, I write about it.