Creamy Feta Dip.
I know what you’re thinking.
Boring title.
A bowl of white cheese.
Somewhat plain.
Kind of a snoozefest.
How crazy can this really be?
I was skeptical too. Trust me.
I didn’t make this recipe up. My cousin Lacy did. See… a restaurants in DC makes this stuff and calls it crazy feta. She was a huge fan. Then they started selling it at Whole Foods for an arm and a leg. And since she really likes her limbs, she checked out the ingredients and decided to try and make it herself. Best decision ever.
She first told me about it on one of our walks about a week before we headed to the beach. It sounded good. It didn’t knock my socks off, but I kept it in mind. I don’t love jalapenos, lemon or feta, let alone love it together. Then she talked about it more at the beach. And each time I got a little more intrigued.
By Sunday, it was the only thing on my mind. Monday morning I rushed to the grocery store to buy bricked feta, jalapenos and lemons. Because that is exactly where my priorities lie after a week away. Don’t even act like yours lie somewhere else.
I don’t even know where to start.
This is quite possible one of the best things I have ever tasted. The flavors – tangy feta, spicy jalapenos, bright lemon, caramely garlic – combine to create this delicious explosion of something or other in your mouth. It’s perfect. It has a little bite. It’s madly addicting. It’s fabulous on pita chips. Even better on warm bread. Can you even picture it? Fluffy, warm pita spread with crazy feta.
If that doesn’t sell you, I don’t know what will. You gotta promise me you’ll try this. Pleeeeeeeeease.
Creamy Feta Dip with Jalapenos
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
- Preheat oven to 400 degrees. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is golden in color. At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Either grill or roast them – I stuck them in the oven with garlic and just watched until they were charred. Remove both from oven and let cool. Once jalapenos are cooled, remove skins, cut in half and discard the seeds. Chop into small pieces. Don’t touch your eyes!
- In a large bowl, crumble the feta bricks. [Crumbling the bricks yourself works best, but if you can only find crumbled feta that is fine.] Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with a fork. You want the feta to be a bit “wet” – I can best describe it as a cross between a spread and a dip. There is no right or wrong – make it however you’d like. Taste the feta and season with salt and pepper. Serve with pita chips, warm pita or naan, or spread it on sandwiches. Store it in the fridge for up to one week – I find that I like it best at room temperature, so allow it to sit out for about 30 minutes before serving. We also think it would be great with some kalamata olives.
Did you make this recipe?
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I appreciate you so much!
This is definitely my new party appetizer. Now you just need to invite me.
301 Comments on “Creamy Feta Dip.”
PS: This truly is the most addictive thing I have ever made. I like to eat it straight-up, tbh.
Is this as good if it is made a few days ahead??
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came on here looking for this recipe because I’m tired of paying the Whole Foods/Arganica price for my ‘crack’ ;-)
having 40 people over for Easter – Greek is the theme – bring it on Crazy Feta!
I gave my 4 year old a scoop of this on a melba toast, she looked at me in disgust, “Yuck mommy, I don’t like it” She swallowed it down, played for two minutes then came back and said “Actually this is delicious, can I have more” and she proceeded to eat spoonfuls on crackers.
You officially are my favourite person for winning over a 4 year old with something not sweet, icky, sticky and tooth decaying! (although I am going to make everyone one of your desserts and share, (sharing, what is that?!?!)
Oh and the smell of the jalapenos roasting in the oven, heaven!!
Thanks Jessica!
Haha, I love this!
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Just saw this pinned on Pinterest… and I’ve just become addicted to the version sold at Whole Foods. I knew this would be easy to make! Thank you so so so much for sharing the recipe! Can’t wait to try it!
Going to the store to get these ingredients ! Looks delicious!
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I love feta so I’ll have to try this sometimes. But without the garlic. Sadly. I’ve mashed turning avocados into feta with balsamic vinegar (hides the brownness!) and that’s yummy. :)
it is funny because i love all the ingredients (well i like jalapenos) but the thought of them together is, um kind of strange. but i promise i will try it. making a list for hubby when he goes to the shops
Just made this dip to bring to a family gathering. It is DELICIOUS!! Creamy with a little kick! Can’t wait to share it with the family!
Thanks so much for this awesome recipe! It will definitely be added to my recipe repertoire!
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I recently moved to a city where there’s a Whole Foods after 4 years without one. Happy day! When I saw your post, I just had to try this stuff. It definitely is ridiculously expensive and I’ll probably try making it on my own next, but I’m so glad I read about this! I actually live in virginia and I’m in DC all the time. I need to try Cava next :)
My friend shared this dip with me over the weekend, followed by a link to your blog! The feta-cheese spread was delicious paired with pita chips, cucumbers, and sliced red peppers. I mentioned you on my food blog as well! Check it out!
http://marriedpt.blogspot.com/2012/06/girls-night-in.html
Making this for Fourth of July today to put on lamb burgers! YUM
Ok finally made this!!! I did add a dash of whorechestershire to perfect it. YUMMMMMM!!!!!!!!
I just made this for a party I am having tonight- it is divine. I can’t wait to share it. As a pre-party snack, I just made a fried egg sandwich on a baguette with the spread on top- you gotta try it- changed my life. Thanks for always having such great recipes!
This looks delicious, I can’t wait to try it!
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Looks so great! Thanks for sharing!
This is my favorite dip at Cava – a Greek Tapas restaurant in the Maryland/DC area. I’ve been looking for a recipe online for awhile, because i refuse to pay $9.99 for 3-4oz container! Thanks for sharing..
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Amazing! Thanks so much!
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Just found this via StumbleUpon and I’ve pinned it to my dips & sauces board. I’ll be trying it soon. Thanks for sharing!
Cava’s crazy feta is one DC addiction of mine that won’t go away. Made this last night using your recipe and it is one of the best copycats I’ve ever tried. Absolutely spot-on divine- thank you for saving me a ton of $$!
Wow, this looks and sounds absolutely fabulous. Jessica – how many people do you think the recipe serves? I’m trying to figure out whether I need to double it for a BBQ I’m planning to bring it to, with about 40 people. Sounds so good I expect it to get gobbled up.
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Have you made this dip with your whipped feta??? Considering making this dip for a party this weekend, but I also really want to try the whipped feta and feel like I could maybe just reduce the olive oil if I whip the feta? What do you think?!
yes! it works, i use about the same ratios!
Woohoo!! Thanks!!! Extremely excited to try it!
I am interested in using the whipped feta in combination with this recipe as well. I don’t think I’m as cooking savvy as the rest of you. What do you mean by “use about the same ratios”? Do you double the whipped feta recipe to equal the amount of feta you use in this recipe? So many questions! Thank you for your time. :)
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I just made this amazing dip, but whipped it with greek yogurt in your whipped feta recipe… it’s HEAVEN! I eyeballed the olive oil, used already pre-crumbled feta and two monster jalapenos instead of three. I won’t lie to you – I’m eating it right this minute.
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Ok I don’t know what is wrong I guess the feta I used but it was so salty it was inedible. I used a good feta not pre crumbled. Spent $15 on it! I ended up sitting an entire tub of Greek yogurt in and it helped but still salt and heat is all I taste. Super disappointed.
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I do it with olives (the ones with garlic inside, but other ones will do too.) – and a lot of garlic – we just love it but I would not have dared serve it to anyone else (due to all that garlic) – but now I’ll give it a go at the next family gathering
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