I know what you’re thinking.
The title might sound boring — just a bowl of white cheese. But don’t be fooled: this dip is anything but plain.
This recipe wasn’t mine — my cousin Lacy introduced me to it. A restaurant in DC calls it “crazy feta,” and it became a favorite of hers. When she saw Whole Foods selling it for a steep price, she inspected the ingredients and recreated it at home. Best decision ever.
At first I wasn’t convinced. I don’t usually love jalapeños, lemon and feta together, but Lacy kept raving about it. After hearing about it on our walks and at the beach, it got stuck in my head. By Sunday I was craving it, and Monday morning I sprinted to the grocery store for feta bricks, jalapeños and lemons. Priorities, right?
Where to begin? This might be one of the best things I’ve ever tasted. The tang of feta, the heat from charred jalapeños, the brightness of lemon, and the caramelized sweetness of roasted garlic come together into a creamy, addictive spread. It has a little bite, a lot of flavor, and it’s perfect with pita chips or warm bread. Picture warm, fluffy pita smeared with this rich, tangy dip — it’s irresistible.
If that doesn’t convince you, I don’t know what will. Please promise to try it.
Creamy Feta Dip with Jalapenos
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Ingredients
- 2 bricks of feta cheese, (8 ounces) each
- 3 whole jalapeno peppers
- 1/4 cup olive oil + 1 tablespoon
- 1 bulb garlic
- the juice of half a lemon
- the zest of half a lemon
- salt and pepper
Instructions
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Preheat the oven to 400°F (200°C). Chop the top off the garlic bulb, drizzle with about 1 teaspoon of olive oil, wrap in foil and roast for 25–30 minutes until golden and soft. At the same time, brush the jalapeños with olive oil and season with salt and pepper. Grill or roast them until charred — placing them in the oven with the garlic works well. Remove from the oven and let cool. Once cooled, peel the jalapeños, cut them in half, discard the seeds, and chop into small pieces. Be careful not to touch your eyes after handling jalapeños.
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In a large bowl, crumble the feta bricks. (If you only have pre-crumbled feta, that will work too.) Add the chopped jalapeños, lemon zest and lemon juice. Squeeze the roasted garlic cloves directly into the bowl. Add 1/4 cup of olive oil and mash everything with a fork until the mixture reaches a spreadable, slightly wet consistency — a cross between a spread and a dip. Taste and season with salt and pepper. Serve warm or at room temperature with pita chips, warm pita, naan, or on sandwiches. Store in the refrigerator for up to one week; allow about 30 minutes at room temperature before serving for best flavor. Kalamata olives make a great addition if you like.
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This is definitely my new party appetizer. Now you just need to invite me.