12 ounces Feta crumbles
6 ounces nonfat plain greek yogurt
1 head garlic cloves
1 teaspoon crushed red pepper flakes
Zest & juice of 1 lemon
1/4 cup olive oil
1/4 cup chopped parsely
Salt & pepper to taste
Preheat your oven to 400 degrees.
Cut the top 1/4 off the bulb of garlic, so that the top of each clove is exposed. Drizzle with olive oil, and place on a baking sheet. Slice the jalapeños in half lengthwise, remove the seeds, and place flesh side down on the same baking sheet. Drizzle with olive oil, and let bake for 20 minutes. Remove from the oven, and let cool. Once cooled, remove the cloves from the head of garlic, and the skin from the jalapeños, and combine in a blender or food processor.
In a medium sized mixing bowl, combine the feta crumbles, greek yogurt, red pepper flakes, lemon zest and juice, chopped parsley, and olive oil. Mix to combine, then add the jalapeño and garlic mixture. Add salt and pepper to taste (around 1/2 teaspoon each), and stir to combine!
A little spice, a lot of cheese, and some greek yogurt... how could this be bad!? I love anything that involves feta, and this dip is no exception. The greek yogurt helps it to be dip-able, the jalapeño and red pepper flakes add just enough heat, and the lemon & parsley make it nice and fresh! Sadly, I made this for myself on Sunday evening for the Steelers game (tough loss), when Wes was out of town (which makes appetizer dinners perfectly acceptable). Despite the outcome of the game, I loved this dip, and am also loving that this recipe made more than enough to last us the week. Serve it with veggies, pita chips, potato chips, sweet potato chips.... you really can't go wrong! Enjoy!
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