Roasted Garlic, Jalapeno, and Feta Dip

2 bricks of feta cheese, 8 ounces each (keep it local!)
3 jalapeno peppers (I used Pickled Pink's Sweet Heat Jalapenos, diced)
1/4 cup + 1 tablespoon olive oil  
1 head garlic (optional)
the juice and zest of half a lemon
salt and pepper


  1. Preheat oven to 400°F. Chop the top off the garlic bulb and drizzle with olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is soft. 
  2. Meanwhile, brush the jalapenos with olive oil and sprinkle with salt and pepper. Roast them with the garlic just until charred (I just peeked at them every few minutes or so). 
  3. Remove both from oven and let cool. remove the jalapeno skins, cut in half and discard the seeds, then dice. 
  4. In a large bowl, crumble the feta bricks. Add the diced jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with a fork. Taste the feta and season with salt and pepper and/or extra lemon juice or olive oil. 
  5. Serve with pita chips, warm pita, or naan, or spread it on sandwiches. Store it in the fridge for up to one week. It is best served at room temperature.  
Posted on August 25, 2015 .