I know what you’re thinking.
The name sounds boring — just a bowl of white cheese. Plain, even a bit snoozy. How “crazy” can it really be?
I was skeptical too. But this dip is surprisingly addictive.
I didn’t invent the recipe — my cousin Lacy did, inspired by a restaurant favorite in DC called “crazy feta.” She was hooked, saw it sold at Whole Foods for a steep price, checked the ingredients and decided to recreate it at home. Best decision ever.
She mentioned it during a walk a week before a beach trip. At first it sounded good but not life-changing — I’m not usually wild about the combination of jalapeños, lemon and feta. Still, she kept talking about it. By the time we were at the beach, I was more curious. By Sunday it was all I could think about. Monday morning I raced to the store for feta bricks, jalapeños and lemons. Priorities, right?
Where to begin? This might be one of the best things I’ve tasted. The flavors — tangy feta, spicy jalapeños, bright lemon and sweet roasted garlic — blend into a creamy, slightly chunky spread that’s equal parts tangy and savory. It has a little heat, a little bite, and it’s downright addictive.
Serve it with pita chips or warm bread — picture fluffy, warm pita smeared with this feta spread. It’s fantastic on sandwiches too.
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). Trim the top off the garlic bulb, drizzle with a teaspoon of olive oil, wrap it in foil and roast for 25–30 minutes, until the cloves are golden and soft. Meanwhile, brush the jalapeños with olive oil and sprinkle with salt and pepper. Grill or roast them alongside the garlic until charred. Let both cool. When the jalapeños are cool enough to handle, remove the skins, halve them, discard the seeds and finely chop. Be careful not to touch your eyes after handling.
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In a large bowl, crumble the feta bricks by hand for the best texture (pre-crumbled feta works in a pinch). Add the chopped jalapeños, lemon zest, lemon juice and squeeze the roasted garlic from the bulb directly into the bowl. Pour in 1/4 cup olive oil and mash everything together with a fork until you reach a spreadable but slightly loose consistency — somewhere between a dip and a spread. Taste and season with salt and pepper as needed. Serve with pita chips, warm pita, naan or use as a sandwich spread. Store refrigerated for up to one week; it’s best served at room temperature, so let it sit out for about 30 minutes before serving. Kalamata olives would be a nice addition if you like them.
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This is definitely my new party appetizer. Now you just need to invite me.