Jalapeño Feta Dip

Jalapeño and cheese...enough said. Sounds like a good combo to me! The first time I had this dip, my sister had made it for a party. We both could not stop eating it; it's so good.

Ingredients:
Two 8 oz blocks of feta cheese
Two bulbs of garlic
Olive oil
Juice of 1/2 lemon
6-10 jalapeños, depending on size and desired level of heat
      *Note - I've made it with 3 large jalapeños and this time with 10 small. I
        think it's better this time - not ridiculously spicy, but just enough of a
        kick. If you're not sure, start with a few and add additional peppers
        until you reach the level of hotness that you like.
Freshly ground pepper

Preheat oven to 400 degrees. Slice the stem end of the garlic bulbs off, to expose the cloves. Be careful to try and keep them in one piece. Drizzle with a little bit of olive oil and wrap in aluminum foil.

Lay your peppers out on a rack or baking sheet and spray with cooking spray. Place both the peppers and the garlic into the oven. Bake for about 35 minutes. Remove from oven and allow to cool.

In the meantime, break up the feta bricks in to a bowl.

Once peppers and garlic have cooled, peel the skin off the peppers and dice into small pieces. Add to feta crumbles.

Holding the garlic sliced side down over the feta and peppers, you should be able to squeeze the roasted cloves right out of the bulb.

Add lemon juice, a drizzle of olive oil, and a little freshly ground pepper.

Pressing with a fork, break up garlic and mix everything together.

Serve with pita chips or crackers. YUM!

 

Source: Adapted from a recipe found on How Sweet It Is blog