Description
Roasted garlic and jalapenos are whipped with Greek yogurt and feta cheese in this creamy, tangy and spicy dip. Perfect for snacking with pita chips and fresh vegetables or as a spread on sandwiches and burgers.
Ingredients
- 1 head Garlic
- 3 whole Jalapenos
- 3 Tablespoons Olive Oil, Divided
- 16 ounces, weight Block Of Feta Cheese
- ¼ cups Plain Nonfat Greek Yogurt
- ½ whole Lemon, Zest And Juice
- Salt And Pepper, to taste
Preparation
Preheat oven to 400 F. Slice the top off the bulb of garlic. Drizzle with 1/2 tablespoon of olive oil and wrap loosely in aluminum foil. Lightly oil the jalapenos with 1/2 tablespoon of olive oil.
Place the jalapenos and the aluminum-wrapped garlic bulb on a baking sheet in the preheated oven and roast for 25 to 30 minutes. The jalapenos may be done a little bit sooner than the garlic, so keep an eye on them after the 15 minute mark. They are done when they are a bit browned and you can tell that they are soft.
When the jalapenos and garlic are done, allow them to cool to room temperature while whipping the feta. In the bowl of a large food processor, add the crumbled feta, yogurt, remaining 2 tablespoons of olive oil, and the juice and zest of half of the lemon. Squeeze the garlic cloves out of the bulb (they should separate very easily from the skin) and into the food processor. Process until smooth and creamy. Add salt and pepper to taste, and transfer to a serving dish.
Peel the skin away from the roasted jalapenos—it should be thin and papery, and very easily removed. Slice open lengthwise and scrape out the seeds and membranes before dicing. Stir the diced jalapenos by hand into the whipped feta.
Serve with toasted pita, chips, or crackers. Can be stored in the fridge in an airtight container for up to 5 days.
