Wednesday, June 20, 2012

Crazy Feta Dip

My hubby had some down time this week and I had a few days off, so we took some time to spend together! We have a great marriage, but I married a work-aholic, and it is hard for him to justify taking time away from work to have fun.
We went on 2 walks in 1 day! This is from walk #2
 We went to the beach. Too bad it was really windy. Can you see the kites? It was a great day for flying a kite!
 He may be thinking about work, but at least he is not working...
 I am not thinking about work!
Nope no work...I am saying "hello" to the birds!

J loves to snack so I am always looking for good dip recipes for him. I found this recipe on one of my favorite food blogs, How Sweet It Is. It was delicious. I think next time I will add roasted corn to the dip too! It will make a great dip for the Fourth of FAVORITE holiday!!

Crazy Feta Dip

2 bricks of feta, around 8 oz each
3 jalapeno peppers
1/4 cup olive oil, plus 1 Tbsp
1 bulb of garlic
juice of 1/2 a lemon
zest of 1/2 a lemon
salt and pepper

Preheat oven to 400. Slice the top off of the bulb of garlic. Drizzle it with 1 Tbsp of olive oil and sprinkle with salt and pepper. 
I got this neat dish for roasting garlic as a Christmas present, but if you do not have one, wrap the garlic in a packet of foil. Bake for 30 minutes.
Remove and allow it to cool for 5-10 minutes before squeezing the soft pulp from inside.
About 15 minutes into cooking the garlic, place the jalapenos on a pan and place in the oven to roast for about 15 minutes.
Crumble the feta into a bowl.
Add the roasted garlic
Remove the seeds and peel the skins from the jalapenos. Then dice the peppers.

Add the peppers, lemon zest and juice to the cheese.

Stir together, then slowly add the olive oil to the mixture.
Allow the flavors to marry for at least 1 hour in the fridge before servings with tortilla chips or pita chips!

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