I’ve been saying that all day.
Ca-razyyy feta. What makes it so crazy? Spicy jalopenos. Carmelized garlic. Sweet, tangy lemon zest. This needs to happen in your kitchen. It’s seriously an explosion of flavors you have to experience for yourself. Like a delicious punch in the face.
And when you turn the oven on to 400 and start roasting garlic and peppers in the middle of the hottest, most humid day of the
universe summer… your family will look at you like you’re crazy.
When your mom starts a conversation with, “I wish we had some sort of delicious cheese spread to put all over these pita chips” the very moment you slam down this recipe and get to business… that’s crazy.
Making something that doesn’t make the entire house smell like cinnamon and cookies? What’s going on here. Crazy.
The smell of garlic roasting and spicy jalopenos? Crazy mouth-wateringly delicious. Are these real words? I don’t know. I don’t care. I just want a candle that smells like this.
Standing around the kitchen counter with your mom eating feta off pita chips and spoons? Mmmm. Lifetime movie moment. Crazy.
Sprinkled on top of scrambled eggs? Crazy. Who does that? You. You do that.
And me. … I’m doing it right now.
Warm and melty in a tortilla? On top of a hamburger? Crazy good. Best idea ever. Do this.
With spinach? In salads? On top of grilled zucchini? Wait… spinach? Salads? Vegetables? Crazy!
Spooned into your mouth off a serving spoon? DO IT. CRAZY.
Make this. Eat this. Love this. Hide the serving spoons and invite me over for lunch. Go crazy.
2 bricks of feta cheese, 8 ounces each (or 2 8-ounce containers of pre-crumbled feta)
3 whole jalopeno peppers
1/4 cup olive oil + 1 tablespoon
1 bulb garlic
The zest & juice of half a lemon
Salt & pepper
Preheat oven to 400° F. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast 25-30 minutes, or until garlic is golden in color. At the same time, brush the jalopenos with olive oil and sprinkle with salt and pepper. Either grill or roast them (I stuck them in the oven with the garlic and just watched until they were charred).
Remove both from oven and let cool. Once jalopenos 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. Add chopped jalopenos and the juice and zest of half a lemon. Squeeze the 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 “wet”- somewhere between a dip and a spread. There is no right or wrong- make it however you’d like. Season with salt and pepper to taste.
Serve with pita chips, warm pita, naan, or spread on sandwiches. Store in the fridge for up to one week. Also, it tastes best at room temperature so allow it to sit out for 30 minutes before serving.