Whether you are looking for a new addition to your appetizer boards, or are simply looking for a new topping to your favorite Mediterranean bowls, this Cava copycat crazy feta dip is just what you're looking for! Packed with salty feta, spicy jalapenos, mellow roasted garlic, and roasted onions, this dip is a crazy burst of flavor!
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Why You'll Love This Recipe
- Restaurant flavors at home: This copycat recipe tastes like the Cava version! Cava is a Mediterranean fast-casual chain, known for their quick mezze bowls, grain bowls, and salads, that are completely customizable. While you can buy this delicious dip from the grocery store, homemade versions are just a little more special!
- Minimal ingredients: You do not need a long ingredient list to replicate this famous dip recipe. You may have most of these simple ingredients in your fridge and pantry! This recipe is a taste of their delicious dips from your own kitchen with approachable ingredients.
- Great for entertaining: While this spicy feta dip is perfect on individual Mediterranean bowls, it is also a great appetizer to wow your guests. This is not your classic spinach and artichoke dip!
Ingredient Notes
- Feta cheese: Feta bricks in brine is the way to go. I would avoid using pre-crumbled feta, as it does not have the same freshness and brininess. My personal favorite is Greek feta made with a mix of goat and sheep milk.
- Whole garlic: You will need to use fresh garlic for this recipe, as you will be roasting it. Jarred garlic will not work for this recipe.
- Fresh lemon: This recipe uses lemon juice and lemon zest.
- Extra virgin olive oil: Since the oil is not heated, you can use good quality olive oil in this recipe.
- Jalapeno pepper: Control the spiciness of the dip by removing the seeds and ribs from the jalapenos. If you like the heat, keep the seeds and ribs in!
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Feta cheese: Feel free to use cow's milk feta cheese if that is what you have on hand. Ensure it is packed in brine, regardless of the type of milk.
- Yellow onion: A Vidalia or white onion can be used instead of a yellow onion. In a pinch, you can use red onions, but this will change the color of the dip.
- Jalapeno peppers: Substitute jalapenos with serrano peppers or fresno chilies. Serrano peppers are spicier than jalapenos.
- Olive oil: Substitute with avocado oil.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Cut the top off the garlic head to expose the tops of the cloves. Place the garlic bulb and half an onion in a sheet of foil. Drizzle with olive oil, and bring up the sides of the foil to make a tight pouch. [photo 1]
Air fry the garlic and onion at 375°F for 30 minutes, until the garlic cloves are tender and the onion has softened.
While the garlic and onion are roasting, char the jalapeno peppers on a gas burner until the skin is completely charred and blistered. Remove the charred peppers from the burner, and allow them to cool. Remove the skin using the back of your knife, and dice the peppers. [photo 2]
Squeeze the garlic cloves out of the head, into a food processor bowl. Remove the skin from the roasted onion, roughly chop it into small pieces, and add it to the garlic. Add the remaining dip ingredients, reserving half of the chopped jalapenos. [photo 3]
Pulse the mixture until the feta has a whipped texture, and the onion and garlic have become pureed. [photo 4]
Stir in the remaining chopped jalapenos, and serve.
Expert Tips
Alternative methods: If you do not have an air fryer, the onion and garlic can be roasted using the same method in an oven.
Charring jalapenos: If you do not have a gas stove, you can char jalapenos in a cast iron skillet over high heat, or on a baking sheet under the broiler in your oven.
Remove pepper skin: To remove the skin off jalapenos easily, place the hot peppers in a large bowl and cover with plastic wrap. The steam will help separate the skin from the flesh.
Adjust texture: Keep this dip as chunky or as smooth as you like. The restaurant version has a smooth, creamy texture.
Make Ahead & Storage
- You can prep this crazy feta dupe 2-3 days before you plan on serving it.
- Store prepared dip in an airtight container, and keep chilled until you are ready to use. It is best to serve this dip cold and not at room temperature.
- Roast and char garlic, onions, and peppers 1-2 days in advance. Store in an airtight container in the fridge.
- This homemade crazy feta will not freeze well.
Serving Suggestions
- Appetizer: This is the perfect dip to add to your appetizer spreads, with a number of add-on dips. Serve this crazy feta with other Mediterranean staples like baba ganoush, Cava's spicy hummus, toum garlic sauce, or even Greek tirokafteri dip!
- Bread: Dip delicious bread and crackers into this feta spread. I recommend homemade naan, black pepper focaccia, or homemade crispy pita chips! This amazing dip also makes a good spread for warm pita wraps with your choice of fillings.
- Bowls: Just like at Cava, use this crazy feta as a topping to your favorite salad, rice, or protein bowls. Some of my favorite Mediterranean food proteins include Cava's own honey harissa chicken, Lebanese chicken shawarma, grilled shish tawook, or for a veggie option, batata harra!
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Crazy Feta Whipped Feta Dip (Cava Copycat)
Equipment
- Wire rack - for gas burner
Ingredients
- 20 oz Greek feta cheese - drained from brine
- 2 Jalapeno peppers
- 1 bulb Garlic
- ½ Yellow onion - large
- ⅓ cup Extra virgin olive oil
- 1 Lemon - juiced & zested
- ½ tablespoon Kosher salt
Instructions
- Cut the top off the garlic head to expose the tops of the cloves. Place the garlic bulb and half an onion in a sheet of foil. Drizzle with olive oil, and bring up the sides of the foil to make a tight pouch.1 bulb Garlic, ½ Yellow onion
- Air fry the garlic and onion at 375°F for 30 minutes, until the garlic cloves are tender and the onion has softened.
- While the garlic and onion are roasting, char the jalapeno peppers on a gas burner until the skin is completely charred and blistered. Remove the charred peppers from the burner, and allow them to cool. Remove the skin using the back of your knife, and dice the peppers.2 Jalapeno peppers
- Squeeze the garlic cloves out of the head, into a food processor bowl. Remove the skin from the roasted onion, roughly chop it into small pieces, and add it to the garlic. Add the remaining dip ingredients, reserving half of the chopped jalapenos.20 oz Greek feta cheese, ⅓ cup Extra virgin olive oil, 1 Lemon, ½ tablespoon Kosher salt
- Pulse the mixture until the feta has a whipped texture, and the onion and garlic have become pureed.
- Stir in the remaining chopped jalapenos, and serve.
✱Recipe Notes
- Alternative methods: If you do not have an air fryer, the onion and garlic can be roasted using the same method in an oven.
- Charring jalapenos: If you do not have a gas stove, char jalapenos in a cast iron skillet over high heat, or on a baking sheet under the broiler in your oven.
- Remove pepper skin: To remove the skin off jalapenos easily, place the hot peppers in a large bowl and cover with plastic wrap. The steam will help separate the skin from the flesh.
- Adjust texture: Keep this dip as chunky or as smooth as you like. The restaurant version has a smooth, creamy texture.
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