In Greek this dip has been referred to as kopanisti. This dip is simply amazing, I have made it for parties and people wanted to lick the bowl. The sweetness of the bell peppers, smokiness from the grill and the contrast with salty feta cheese and the spicy chilli pepper gives it a kick. I’ve given out the recipe to several friends, if you like it spicy add more chilli peppers alternatively you can use pickled pepperoncini or even pickled banana peppers for the heat, or just leave it out if you prefer without spice. The dip really can go well with crackers, pita bread, veggies or even chips or crisps.
2 red, orange or yellow bell peppers
150g. Greek feta or goat feta cheese
1 small chile pepper
pinch dried Oregano
50ml extra virgin olive oil or more as needed, try and use Greek olive oil
handful of fresh basil
2 tbsp. red wine vinegar
Put peppers on the grill or oven broil for about 10-15 minutes turning often to char the peppers all around. When done transfer to a bowl and cover them with plastic wrap while they are still piping hot- allow the peppers to steam for 15-20 minutes. When the peppers now have steamed and have cooled down enough to handle take off the stems scape out the seeds and peel off and discard the charred skin. If needed rinse the peeled peppers under cold water. Combine all inqredients in a food processor except olive oil and pulse until well combined. Transfer to a bowl stir in oil until desired consistency is achieved. Can store in the refrigerator for one week in a sealed container but I think once you taste it it won’t last the day.