Kopanisti Dip Recipes

FETA CHEESE DIP (TIROKAFTERI)

Steps:

• To prepare this amazing feta cheese dip (tyrokafterh), remove the stem and seeds from the pepper, and chop it finely. (If you have some extra time, roast or slightly fry the pepper before chopping)
• Cut the feta cheese into cubes and place in a bowl, add the chopped pepper and begin mixing in a blender or stand mixer (food processor). Gradually add the vinegar and olive oil, whilst mixing at medium speed.
• Pour in the milk until the feta cheese dip has a silky smooth, creamy consistency. Pour in a little at a time and mix until the cheese dip is smooth.
• If you prefer the dip to be a bit more spicy you can add a couple of teaspoons of cayenne pepper to taste. The milk and cheese require quite a lot of chillies to turn spicy as the milk neutralises the spiciness in the chillies so don't be afraid to add more if you want to.
• Alternatively if you prefer your dip to be creamy and mild don't add any chillies. If you want the sauce to be even creamier try adding a few tablespoons of yoghurt. This will make it even smoother than the milk!
• Pour the feta cheese dip (tyrokafteri) in a medium bowl and garnish with some chopped chillies and a couple of olives.
• Store the feta cheese dip covered in the fridge for up to 4-5 days.

TYROKAFTERI

Steps:

• Begin by roasting the peppers. Wash the peppers and after draining excess water brush them with the olive oil and place them in the oven until their skin blisters. Watch them carefully so they do not burn.
• Place the roasted peppers in a plastic bag and seal for 5 - 10 minutes and allow them to sweat.
• When you can handle them, remove the stems and discard the skin, seeds and any veins.
• Put them in a food processor and mix, adding the remaining olive oil and vinegar.
• Finally add the cheese and mix to make a creamy spread. Taste and if it is too hot for your liking, add some Greek yoghurt and mix.

GREEK FETA SPREAD (KOPANISTI)

Steps:

• In a food processor, combine the cheese, olive oil, garlic, mint, red pepper flakes and peperoncini and process until smooth.
• Taste and add more red pepper flakes or peperoncini, if desired.

KOPANISTI

Steps:

• Add all the ingredients into the bowl of a food processor and pulse until desired consistency is achieved.
• Serve with pita chips or crostini.
• Store leftovers in an airtight container for up to one week.

KOPANISTI - ROASTED RED PEPPER DIP

Steps:

• Combine all the ingredients in the bowl of a food processor and pulse until the ingredients are combined. Continue to pulse until the mixture is smooth but still retains some texture.
• Taste and add more lemon juice or pepper if needed.

KOPANISTI DIP

Steps:

• In the bowl of a food processor, puree all of the ingredients until smooth and well combined, but still with some texture.
• Serve immediately or refrigerate for up to 5 days until ready to use.

GREEK SPICY FETA CHEESE DIP - KOPANISTI

Steps:

• Place feta cheese in the center of a baking sheet.
• Cut the red reppers and place on the same baking sheet around the feta cheese.
• Season and rub the feta cheese with olive oil and spices - Paprika, Garlic Powder, Ground Cayenne Pepper.
• Rub the peppers in the remaining olive oil.
• Bake for 20 minutes at 375F.
• Remove the baking sheet from the oven. Place the baked feta cheese in the food processor and the red peppers in a bowl. Place a lid or plate on top of the bowl for 10 minutes.
• Peel the skins off of the red peppers and add them to the food processor with the feta cheese.
• Add the rest of your ingredients to the food processor: Olive Oil, Fresh Garlic, Red Pepper Flakes, and Lemon Juice. - Mix the ingredients together until combined.

KOPANISTI

Steps:

• mix all ingredients in the food processor serve with pita.

KOPANISTI

Steps:

• Combine all the ingredients into a food processor and blend together until mostly smooth. Taste and adjust seasoning for red pepper flakes. Add salt and pepper if needed