Hey there friends!!! I FINALLY have the feta dip recipe for you today!! Third time’s a charm!! I made this on Wednesday to take down to Chris’ moms house this weekend and finally took time to photograph it!
For those of you that don’t remember, this dip is at-home version the famous “Crazy Feta” appetizer at Cava! I found it on Jessica’s blog and absolutely love it!!! Even people who aren’t crazy about feta have told me they like this dip!
To make the dip you need: 2 8 oz blocks of feta cheese, 3 jalapenos, 1 bulb of garlic, 1/2 lemon (juice + zest), 1/4 cup plus 1 teaspoon of olive oil, salt, and pepper. I have made this with 1 full fat and 1 reduced fat feta and wasn’t really able to tell the difference. However, I do think the full fat crumbles a little better. On my third recipe I used two full fat blocks because they were cheaper than the reduced fat! I am a student after all ;). Also there are 4 jalapenos in the picture because Safeway only had baby jalapenos when I was at the store, and well – I like heat!!
Begin by preheating the oven to 400 degrees. Chop the top off of the garlic.
Pour 1 teaspoon of olive oil over the garlic bulb and cover it in aluminum foil.
Spray the jalapenos with nonstick spray and stick them on a pan with the garlic.
Place the pan in the oven. I flip the jalapenos after about 15 minutes.
While this cooks, crumble the feta. I use my hands and just break the feta up into the smallest pieces possible to make scooping easier.
Next, slice the lemon in half.
Use a microplane (or the small side of a cheese grater) to zest half of the lemon.
Then, add the juice from that same half of the lemon – watch out for seeds!
After 30 minutes remove the jalapenos from the oven. You can check the garlic to see if it’s ready, but I’ve found that it usually needs closer to 45 minutes.
Let the jalapenos cool and then remove the skins. The skins should come off pretty easily with your hands, but if they don’t stick them in a plastic zip-top bag for a little while. This helps loosen the skins.
Once the skins are removed, chop of the tops of the jalapenos and slice them down the side. Remove all seeds and membranes. (Don’t touch your eyes during this process!!)
Finely dice the jalapenos and add them to the bowl with the feta and lemon.
By this time, the garlic should be finished. Remove it from the oven and let it cool!!!!
When the garlic is cool enough to handle, you should be able to simply squeeze the garlic from the bulb into the mixing bowl.
Next, add 1/4 cup of extra virgin olive oil and sprinkle with a little salt and pepper. I haven’t found that it needs a ton of salt and pepper – just a sprinkle or two!
Finally, whip the feta really well with a fork until everything is combined.
Serve at room temperature or cold! I like to make it in advance to let the flavors intensify before serving.
Chris and I enjoy this dip with Pretzel Flipsides, but pita chips are also great. I’ve also had it with celery, which was great! Celery + cheese makes it healthy right?? 😉
Crazy Feta Copycat Recipe
Slightly adapted from How Sweet It Is
2 8 oz blocks feta cheese
1/2 lemon (juice + zest)
1 bulb of garlic
1/4 cup plus 1 teaspoon extra virgin olive oil
Salt and pepper to taste
Preheat oven to 400 degrees. Cut the top off of the garlic and pour 1 tsp. of olive oil over the exposed cloves. Cover with aluminum foil and place on baking sheet. Spray 3 jalapenos with cooking spray and place on pan with garlic. Allow jalapenos to cook for about 30 minutes – flipping halfway through. The garlic needs about 45 minutes.
While the jalapenos and garlic cook, crumble the feta into small chunks. You want it to be easy to scoop. Next, cut the lemon in half and add the zest of 1/2 to the cheese. Follow this with the juice of that same lemon half.
Remove the jalapenos from the oven. When cool enough to handle, remove the skins. (If this is difficult place the jalapenos in a plastic zip-top bag for a little while. Slice the jalapenos open and remove the seeds and membranes (don’t touch your eyes!). Dice the jalapenos and add them to the feta and lemon.
When the garlic is ready and cool enough to handle, squeeze the garlic from the bulb into the bowl with your hands. Add 1/4 cup of olive oil, salt, and pepper.
Whip this mixture well with a fork.
Serve at room temperature or put it in the refrigerator to allow the flavors to develop further.
This dip is great with Flipsides, pita chips, and isn’t too bad with celery either! 🙂