Crazy Feta

Crazy for Crazy Feta? You’re not alone. Whenever I’m at CAVA and they ask me what dips I want, I say Crazy Feta x3. It might just be the best thing there. Even if you don’t know the famous fast-casual Mediterranean chain or its dip, it’s worth making. It’s creamy and spicy, and if you have enough willpower not to eat it all right away with pita or chips, it has a variety of different uses. With only a handful of simple ingredients there is no reason not to try it.

What is Crazy Feta?

If you’ve been to CAVA then you already know what crazy feta is. If you are scratching your head, it is probably because you’ve never stepped foot into the mediterranean fast-casual chain. Think of this restaurant as the the Mediterranean Chipotle. A build your own concept with fresh and health-focused Mediterranean food. They have a variety of greens, grains, proteins, dips, and toppings for you to customize your meal in an assembly line system. When I was living in the city, I would get CAVA at least once a week, with the crazy feta being a MUST add-in. It is creamy with chunks of feta, spicy but not too hot, offering a little kick and just the slightest hint of acidity. It is glorious, and possibly one of the best dips they offer, hence the need to make it at home.

What You’ll Need For Crazy Feta

• Feta Cheese – This recipe calls for 16 oz of feta. It must be bought as a block of feta vs pre-crumbled. If you don’t already know, pre-shredded cheese, including pre-crumbled feta is coated in an anti-caking powder. In terms of shredded cheese this changes the way the cheese melts, when it comes to feta it makes the crumbles fairly dry. Not what we are looking for in this dip. Will it work with the crumbles? Ehe I wouldn’t waste the money to try. Besides, do your wallet a favor, feta bricks are typically cheaper.
• Jalapeños- If you have a low tolerance for spice, rest assured that you have some control over the situation. The jalapeño peppers undergo roasting in the oven, and their seeds are then removed; these steps help reduce the overall heat. If you are REALLY sensitive to heat… maybe this isn’t the recipe for you.
  
  Want to ensure that you get mild jalapenos? Or vice versa? If you are looking for less heat, pick peppers that don’t have lines on them. These are younger jalapeños that haven’t matured for as long, which means they are less spicy. Likewise, if you want them hot, look for lines.
• Lemon Juice – Fresh squeezed.
• Garlic – One whole bulb, left in the skin for roasting.
• Olive Oil – A mellow extra virgin olive oil works great for this recipe or even regular olive oil. The goal is to enhance, not overshadow, the flavors of feta, jalapeños, and garlic, so steer clear of overly robust EVOOs.

Tools Needed

• Food Processor – Nothing fancy, just a medium sized food processor to break down the ingredients. A traditional blender is not ideal for this recipe.

How To Make Crazy Feta

1. Roast – Preheat the oven to 400°F. For the garlic, cut the top off the bulb to expose the cloves. Drizzle 1 tablespoon of olive oil over the top and wrap it tightly in a sheet of aluminum foil. Roast for 30-35 minutes until the garlic is fragrant and soft. To be sure, take a peek; the garlic should have a medium golden color. Remove from the oven, open the aluminum pouch and allow it to come down close to room temperature approx. 7-10 minutes.

While the garlic is roasting, place three cleaned jalapeños on a sheet pan *(parchment paper optional). Roast for about 20 minutes, flipping them halfway through. The skins should be charred and wrinkled, and the peppers soft. Remove them from the oven and let them cool. Once cooled, peel off the skins, remove the stems, and discard the seeds—you’ll be left with just the tender flesh.

2. Blend- In a food processor, add feta, olive oil, and lemon juice. Squeeze the roasted garlic bulbs into the processor to extract the sweet roasted garlic (squeezing is the easiest method), and add the diced jalapeño. Depending on the heat level of your jalapeño, adjust the quantity accordingly—start with one, and add more if desired. I also like to reserve half a jalapeño to garnish the top if using this crazy feta dupe as a dip. Pulse until the ingredients come together but aren’t completely pulverized.

How To Serve Crazy Feta

While my favorite way to enjoy this crazy feta dip is with pita chips, there are plenty of other delicious ways to use it.

• Dip – Place in a bowl and top with leftover diced jalapeños, and a drizzle of extra virgin olive oil. Enjoy on a mezze board with Hummus, creamy Babaganoush, hot pita, crackers, pita chips, falafel, or crisp chopped vegetables (ie. peppers, carrot sticks, cucumbers ect…). Crazy feta makes an excellent appetizer or game day snack.
• Spread – You’ve enjoyed it as a creamy dip and stored it in the fridge—now what? I mentioned below that this dip may firm up a bit in the fridge due to the olive oil, but it can be easily brought back to its desired consistency. However, if you can’t wait, this spicy dip is also great as a sandwich spread just as it is.
• Grain Bowls – Just like Cava, this dip is fantastic added to a grain bowl or salad. Just dollop the desired amount and mix or pick at is as you go.

Frequently Asked Questions

Storing/Reheating

Although best enjoyed on the first day, this crazy feta dupe can be stored in an airtight container for 4-5 days. Due to the amount of olive oil used, the texture may thicken once chilled—high-quality olive oil tend to solidify in the fridge, which is completely normal. You can enjoy it as is, or simply let the dip sit at room temperature for 25-30 minutes before serving. Keep in mind: once it returns to room temperature, do not refrigerate it again, so only take out as much as you plan to use.