Crazy Feta Jalapeno Dip
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6-8 servings
Ingredients
  • 1 brick of feta cheese, about 8oz
  • 1 jalapeno pepper*
  • ¼ cup Ancient Foods olive oil + 1 tsp, divided
  • 1 head of garlic, raw
  • zest of half a lemon
  • 1 Tbsp lemon juice (or ½ lemon, juiced)
  • 1 tsp onion powder
  • salt and pepper
Directions
  1. for the roasted garlic: 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 stick it on a baking sheet, then roast for 25-30 minutes, or until garlic is golden in color.
  2. At the same time, brush the jalapeno(s) with olive oil and add a small pinch of salt. Put them on the baking sheet with the garlic and allow to bake until charred - check them every few minutes so you don’t roast them to a crisp!
  3. Once the garlic and jalapenos are done, remove them from oven and set aside to cool. Once jalapenos are cooled, cut them in half, remove the skins, and discard the seeds (unless you want it really spicy). Dice the peppers and don’t touch your eyes!
  4. Use your hands to break the feta into small crumbles in a medium-sized mixing bowl. Stir in the diced jalapeno, ¼c olive oil, lemon juice and zest, and onion powder. Squeeze the garlic out of its head directly into the feta dip bowl and stir. Use a fork or wire whisk to mash everything together.
  5. Season to taste with salt and pepper, and serve with chopped scallions on top. Use it as a dip for crackers, veggies, put it in a rice bowl, on top of proteins, however your heart desires!
Notes
If you want to make the snack board I made here, serve the crazy feta with grape tomatoes, cucumbers, different kinds of Greek olives, pistachios,, walnuts, hummus, crackers, and Greek honey. Delish!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/crazy-feta-jalapeno-dip/