HaHa! This video is pretty funny.
Crazy Feta Dip is the famous invention of DC restaurant, Cava.
If you love feta, you will go crazy for this dip. Roasting softens the flavors of the garlic and jalapeño, while lemon adds a bright tartness to the salty cheese. Use a good olive oil here.
I garnished my dip with Kalamata olives, which are a natural partner for feta, and some pickled jalapeños to add some more color and heat.
16 oz feta cheese, crumbled
3 jalapeño peppers
1/4 cup olive oil + 1 tablespoon
1 bulb garlic
Juice of half a lemon
Zest of half a lemon
Salt and pepper
Pickled jalapeño rings and halved Kalamata olives, to garnish if you like
Pita chips or warm pita bread, to serve
1. Preheat oven to 400℉.
2. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap garlic in foil and roast for 25 minutes. Remove from oven and let cool.
3. Heat the broiler.
4. Brush the jalapeños with olive oil and sprinkle with salt and pepper. Heat under the broiler until the skins start to blister, about 1 to 2 minutes. Remove from oven and allow to cool. Remove skin from jalapeños. Cut in half and discard the seeds. Chop into small pieces.
5. In a large bowl, mix feta with chopped jalapeños, lemon zest and lemon juice. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with a fork until the feta is a cross between a spread and a dip. Season with salt and pepper.
6. Store dip in the fridge for up to one week. Remove dip from refrigerator about 30 minutes before serving.
Makes 2 cups
Recipe from How Sweet It Is
‘Lost Innocent World’ is the stuff that Saturday nights are made of. Epic, messy, glorious gypsy goodness.
Check out Gogol Bordello on the band’s Website, where you can learn upcoming world tour dates and buy their music.