Crazy Feta Whipped Feta Dip (Cava Copycat)
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!
Servings: 6 Servings
Calories: 367kcal
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.
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.
Nutrition
Calories: 367kcal | Carbohydrates: 7g | Protein: 14g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 84mg | Sodium: 1660mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 453IU | Vitamin C: 16mg | Calcium: 474mg | Iron: 1mg
