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Homemade Creamy Feta Dip. photo
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Creamy Feta Dip.

A tangy, creamy feta dip with roasted garlic and charred jalapeño for smoky heat.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 2 cups

Ingredients

  • 2 8-ounce bricks feta cheese
  • 3 jalapeño peppers
  • 1/4 cup olive oil plus 1 tablespoon additional
  • 1 bulb garlic head, roasted
  • 1/2 lemon zested and juiced
  • salt to taste
  • black pepper to taste

Instructions

  • Preheat the oven to 400°F (200°C).
  • Trim the top off the garlic bulb to expose the cloves, drizzle with about 1 teaspoon olive oil, wrap in foil, and place on a baking sheet.
  • Brush the jalapeños with the remaining 1 tablespoon olive oil and season lightly with salt and pepper; place them on the baking sheet alongside the garlic.
  • Roast the garlic and jalapeños in the oven for 25–30 minutes, until the garlic is golden and the jalapeños are charred; remove and let cool until safe to handle.
  • When cooled, peel the jalapeños, halve and discard the stems and seeds, then finely chop the peppers. Use caution to avoid touching your eyes.
  • Squeeze the roasted garlic cloves out of the bulb into a large bowl.
  • Crumble both 8-ounce feta bricks into the bowl with the roasted garlic.
  • Add the chopped jalapeños, lemon zest and lemon juice from half a lemon, and 1/4 cup olive oil to the feta.
  • Mash everything together with a fork until you reach a spreadable, slightly wet consistency—adjust by mashing more or adding a touch more oil if desired.
  • Taste and season with salt and pepper as needed, then serve with pita, chips, or bread.

Equipment

  • Oven
  • Baking Sheet
  • foil
  • Large Bowl
  • fork
  • Knife
  • Cutting Board

Notes

  • This makes about 2 cups of dip.
  • Use jarred roasted peppers if short on time.
  • Wear gloves when handling hot peppers to protect your hands and eyes.
  • Best served at room temperature; let sit 20–30 minutes before serving if chilled.