Greek Feta Spread Kopanisti Recipes

GREEK SPICY FETA CHEESE DIP - KOPANISTI

Greek Spicy Feta Cheese Dip - Kopanisti image

A luxurious dip for all feta cheese lovers. Made with baked feta, roasted red peppers, fresh garlic and olive oil, sharp lemon juice, and spicy red pepper flakes.

Provided by Vanessa

Categories Appetizer dinner lunch Side Dish

Number Of Ingredients 10

Ingredients

8 oz Feta Cheese
2 Red Peppers
½ tsp Paprika (OR to taste)
½ tsp Garlic Powder (OR to taste)
⅛ tsp Cayenne Pepper (OR to taste)
1½ Garlic Cloves (1½ cloves for extra garlic taste. 1 clove for less garlicky flavor. )
1½ tsp Olive Oil (For the rub prior to baking)
¼ cup Olive Oil (To mix in the dip)
1 tsp Lemon Juice (Fresh Juice )
½ tsp Red Pepper Flakes (½ tsp for spicy. ¼ tsp for less spicy.)

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

Kopanisti image

This Kopanisti dip is creamy, cheesy, and salty and full of flavor. Serve with pita chips and you're good to go for Superbowl Sunday!

Provided by Julie Chiou

Categories Dip

Time 3m

Number Of Ingredients 5

Ingredients

8 ounce feta cheese
4 roasted red peppers (I used the jarred ones)
3 tablespoon olive oil
2 cloves of garlic
1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : ServingSize 1 serving, Calories 168 kcal, Carbohydrate 3 g, Protein 6 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 761 mg, Fiber 1 g, Sugar 2 g

ANGELA'S KOPANISTI (RED PEPPER AND GREEK FETA SPREAD)

Angela's Kopanisti (Red Pepper and Greek Feta Spread) image

I know this recipe by heart because I remember there are 2 white ingredients and 2 red ingredients...and the porportion of cheeses is one to one.

Provided by FoodCritic Wannabe

Categories Lunch/Snacks

Time 15m

Yield 15-20 serving(s)

Number Of Ingredients 5

Ingredients

4 roasted red peppers (peeled and seeded or drained from jars)
1/2 lb good quality Greek feta cheese, crumbled
1/2 lb fresh goat cheese
red pepper flakes, to taste
1/2 cup olive oil, up to 1/2 cup (optional)

Steps:

Puree red peppers in food processor.
Add goat cheese until well blended.
Add feta and pulse a few times.
Transfer to bowl and add red pepper flakes.
Stir in olive oil until blended.
Serve with grilled pita bread.

KOPANISTI

KOPANISTI image

Categories Condiment/Spread Cheese Appetizer No-Cook

Yield various various

Number Of Ingredients 6

Ingredients

1 lb Feta cheese
3 T extra virgin olive oil
1 garlic clove minced
1 T fresh mint or 1 tsp of dried crumbled mint
1/4 tsp red pepper flakes
6 pepperoncini peppers

Steps:

mix all ingredients in the food processor serve with pita.

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