Kopanisti (Greek Cycladic Whipped Spicy Cheese Dip)

Kopanisti is the fiery, tangy cheese spread you’ll find on nearly every taverna table across the Cycladic islands, from Mykonos to Sifnos. Traditionally made by fermenting soft cheese until it turns pleasantly pungent, this home version gets there in minutes with a quick whip of feta, a creamy base, and plenty of chili.

Ingredients

• 8 oz soft feta cheese, crumbled
• 4 oz cream cheese, softened
• 3 tbsp extra virgin olive oil, plus more for serving
• 1 tsp red pepper flakes, or to taste
• 1/2 tsp Aleppo pepper (optional)
• 1 small garlic clove, minced
• 1 tbsp ouzo or dry white wine (optional)
• Freshly cracked black pepper, to taste

Instructions

1. Combine the cheeses
   In a food processor, combine the feta and cream cheese and pulse until mostly smooth.
2. Add the seasonings
   Add the olive oil, red pepper flakes, Aleppo pepper, garlic, and ouzo if using. Process again until light and whipped, scraping down the sides as needed.
3. Chill and rest
   Transfer to a bowl, cover, and refrigerate for at least 1 hour so the flavors meld.
4. Serve
   Drizzle with olive oil and a final pinch of red pepper flakes. Serve with crusty bread, pita, or raw vegetables.

Kopanisti keeps well in the fridge for up to a week, and it only gets spicier with time.