Spicy Feta Dip

I’ve had my eye on this recipe for about a year and finally made it this past weekend. We had a little get together with family and I thought it was the perfect snack, considering my family is obsessed with spicy food.

The dip was a hit and I will definitely be making it for parties in the future. It makes a really big batch because a little goes a long way and I thought the leftover feta would be great crumbled over a salad, or used in a cold chickpea/lentil salad with some fresh veggies and herbs.

Mikey and I are headed up to northern WI this weekend for some snowmobiling, R&R and massive food consumption! We also want to avoid Chicago as this “snow storm” approaches (It will probably bring less than an inch of snow). Have a great weekend and stay bundled!

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Recipe: Spicy Feta Dip

Ingredients:

1 Whole Garlic Bulb, top sliced off

2-3 Jalapeno Peppers

2 Bricks (16oz), Feta Cheese

1/4 Cup Olive Oil

Zest and Juice of 1/2 a Lemon

Salt and Pepper

Directions:

Preheat oven to 400 degrees and slice top off bulb of garlic. Pour about 1 Tablespoon oil over garlic and wrap into foil and roast for about 20-40 minutes. Just check after about 20 minutes and once browned and softened remove and let cool.

While garlic is roasting, place jalapenos on parchment paper and coat with olive oil salt and pepper. You can either roast in oven with garlic, on the grill or over a flame on a gas stove. I just roasted them in the oven with the garlic for about 30-40 minutes, removed from the oven once charred and place into a plastic baggie. Let steam for about 10 minutes and peel off charred skins.

Place feta in a bowl and use a fork to mash into crumbles. Squeeze garlic into bowl and add jalapenos. I diced up the jalapenos and removed about 1/2 the seeds from them. If you want it less spicy remove all the seeds.

Zest 1/2 of lemon and squeeze juice of same 1/2. Add olive oil and mix well until combined. Add salt and pepper to taste. Add more olive oil until the consistency is sticky and looks a little wet.

Serve at room temperature with pita chips, crackers or tortilla chips.

Recipe from How Sweet Eats blog.

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