While the Htipiti, made with roasted red peppers, is bold and sweet, this recipe for Kopanisti uses pepperoncinis, lemon juice, and mint, for a tangy and fresh flavor.
Perfect with over crunchy bread and along side olives this dip is a wonderful addition to any Mezze platter.
Kopanisti – Greek Feta Cheese Spread with Pepperoncinis
By: semiserious chefs
Serves: 4-6
Ingredients:
- 6 oz feta cheese
- 3 T olive oil
- 2 T lemon juice
- 2 small cloves garlic*
- 2 T chopped pepperoncinis
- 1/2 t crushed red pepper flakes
- 1 1/2 t dried mint
Directions:
- Add the olive oil, lemon juice, garlic cloves, pepperoncinis, and crushed red pepper flakes to a blender or food processor and puree.
- Add all the ingredients together with the feta cheese and mint to a bowl and mash with a pestle or spoon until smooth.
*Note: Fresh garlic intensifies as it rests. If you are planning to let this sit in the fridge overnight before you serve it might be worth halving the amount of garlic.
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