Crrraaazzzyyy Feta!

guys, this picture is unappealing. but i kid you not, this is the MOST amazing dip/spread/condiment i've ever had. EVER. and i know i say that a lot, but this time i mean it! for realz.

Cava is one of my favorite restaurants in the DC area (a few locations), and they have this appetizer called Crazy Feta....and How Sweet It Is is one of my favorite foodie blogs..and she made a home made version of this.

needless to say, i had to make it. immediately. and it was well worth the expensive block of feta and burning my eyes after touching jalapenos (will i ever learn??).

MAKE THIS:

Crazy Feta

{*via How Sweet It Is}

From her site:

"makes about 2 cups [a little goes a long way!]
2 bricks of feta cheese, 8 ounces each
3 whole jalapeno peppers
1/4 cup olive oil + 1 tablespoon
1 bulb garlic
the juice of half a lemon
the zest of half a lemon
salt and pepper
Preheat oven to 400 degrees. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is golden in color. At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Either grill or roast them – I stuck them in the oven with garlic and just watched until they were charred. Remove both from oven and let cool. Once jalapenos are cooled, remove skins, cut in half and discard the seeds. Chop into small pieces. Don’t touch your eyes!
In a large bowl, crumble the feta bricks. [Crumbling the bricks yourself works best, but if you can only find crumbled feta that is fine.] Add chopped 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. You want the feta to be a bit “wet” – I can best describe it as a cross between a spread and a dip. There is no right or wrong – make it however you’d like. Taste the feta and season with salt and pepper. Serve with pita chips, warm pita or naan, or spread it on sandwiches. Store it in the fridge for up to one week."

Enjoy! seriously.