So during the summer we spent in Portland we took a few days (due to a wonderful gift from some great friends) and spent sometime in downtown Seattle. One of the things we enjoyed the most was lunch we had at this Greek restaurant, Lola. It was sooooo great! Everything was wonderful, and we had a really great appetizer. Of course, I scoured the internet and hunted down a recipe similar to the Kopanisti dip we had. I tweaked it a little for our taste (the original recipe calls for wine, which I don't tend to use when I cook). Apparently this isn't a traditional Kopanisti style dip but this, at least ingredient wise is the closest to what we had! Can't wait to make it! Wonderful memories, and if you ever find yourself in the area-check Lola's out. It's fantastic! You'll probably need to make reservations... ;)
INGREDIENTS:
- 8 oz feta cheese
- 2 oz bleu cheese
- 1 clove garlic
- 2 Tbsp fresh mint leaves
- 1/4 tsp chipotle chili powder
- 3 Tbsp olive oil
- Blackberry/Marionberry Syrup
- chopped pistachios
- fresh mint infused oil (optional)
PREPARATION:
- Blend first 5 ingredients in a food processor.
- Slowly add olive oil until you've reached desired consistency - you want it to be creamy and smooth.
- Top with as much or as little syrup, chopped pistachio nuts, and fresh mint infused oil as you'd like
- Serve with the breadstuff of your choice - warm crostini, chunks of french bread, or our favorite, wedges of pita.
SERVES/MAKES: 1 1/2 cups approx.
