Crazy Town Feta

This one is not a Weight Watchers recipe.  It's just a dip that was made to take to the Baby Girl A's second birthday bonanza bash.  Jennifer asked if I could make the "adult dip", which is not a dip that contains tequila, but instead a dip for more mature palates.  Best. Run-on. Ever.

And in this case, palates that like straight feta.  

I've been seeing this recipe all over the Pinterest boards and I have anxiously looking for the perfect occasion to give it a try.  

It's a keeper in my book.  However, it's not for the faint of heart.  Between the feta and the jalapenos and the roasted garlic, it's got a lot going on.  But it's a lot of good stuff... 

Crazy Feta Dip
from How Sweet It Is

1 bulb of garlic
3 jalapenos
1/4 cup + 1 tbl olive oil
zest of 1/2 a lemon
juice of 1/2 a lemon
2 bricks (16 oz) of feta cheese
salt and pepper

Preheat oven to 400 degrees.  Cut the top off of the bulb of garlic, drizzle 1 tbl of olive oil over it, wrap it in foil and roast it in the oven for 25 - 30 minutes.  Brush the jalapenos with some olive oil, sprinkle with salt and pepper, and stick them in the oven with the garlic.  Roast the peppers until starting to char on the outside...just watch them.   Remove both from the oven, let them cool.  Remove the skin from the jalapenos, remove the seeds, chop them up small. 

Meanwhile, crumble the feta in a bowl.  Squeeze the garlic out of the bulb into the bowl.  Add the jalapenos, the lemon zest, lemon juice, and 1/4 cup of olive oil.  Stir everything up...the consistency will be somewhere between a spread and a dip.  Season with salt and pepper.

Serve with pita chips at room temp.  Or hell, just eat it with a fork out of the bowl. 

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