December 7, 2023

Crazy Feta

Crazy Feta Dupe, IYKYK, and if you don’t you need to.

Crazy for crazy feta? You aren’t alone. This crazy feta dupe is creamy, spicy, and wildly addicting. Done in under an hour, (there is some roasting involved), this crazy feta dupe can be enjoyed as a dip, a spread, a grain bowl add on, or straight off the spoon.

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 have never stepped foot into the 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.

crazy feta dupe garnished with diced jalapeños on top
plate of ingredients, jalapeño, lemon, garlic, and feta

WHAT YOU’LL NEED FOR CRAZY FETA

  • Feta Cheese – This recipe calls for 16 oz of feta. If possible, buy 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 really dry. Not what we are looking for in this dip. Will it work with the crumbles? Probably, but the texture might be different. Besides, do your wallet a favor, block feta is typically cheaper.
  • Jalapeños- If you have a low tolerance for spiciness, rest assured that you have some control over the situation. The jalapeños 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 jalapeños? Or vice versa? If you are looking for mild jalapeños, pick the ones that don’t have lines on them. These are younger jalapeños that haven’t matured 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 EVOO 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.

HOW TO MAKE CRAZY FETA

Roast – Preheat the oven to 400°F. For the garlic, cut the top off the bulb to expose the cloves. Drizzle 1 tsp of olive oil over the top and wrap it tightly in a sheet of aluminum foil. Roast for 35-40 minutes until the garlic is fragrant and has softened. 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 cool for 7-10 minutes.

For the jalapeños, place three cleaned peppers on a sheet tray (you can use the same tray you placed the garlic on). Roast for approximately 20 minutes, flipping them over halfway. The skin will be charred and wrinkly, and the jalapeño itself will be soft. Remove them from the oven and allow them to cool. Once cooled peel back the skin, cut the tops, and discard the seeds, so you are only left with the flesh.

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, 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

While I love eating this crazy feta dupe as a dip, there are a few other ways to enjoy it.

  • Dip – Place in a bowl and top with leftover diced jalapeños, and a drizzle of EVOO. Enjoy with hot pita, crackers, or crisp vegetables.
  • Spread – You’ve enjoyed it as a 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 feta is also excellent 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.
crazy feta dupe garnished with diced jalapeños on top

STORING/REHEATING

Although best the first day this crazy feta dupe can be stored in an airtight container for 1 – 1 1/2 weeks. Due to the amount of olive oil that is added the texture might thicken once it gets cold. High quality olive oils solidify in the fridge which is completely normal. Either enjoy as is or simply take the dip out 20-30 minutes before consuming. Keep in mind once you bring it back to room temp you should NOT put it back in the fridge, so only take out as much as you need.

Need more dips? Planning a Mezze board? Check out the below!

Creamy Hummus
Baba Ganoush
Zaalouk
Garlic Confit Hummus

December 7, 2023

Crazy Feta

Print Recipe Pin Recipe
This CAVA crazy feta dupe is creamy, spicy, and wildly addicting.
Course Mezze, Sauce
Cuisine Mediterranean
Keyword Bread Dipping Oil, Mezze, Spread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 people

Equipment

  • 1 Food Processor

Ingredients

  • 16 oz feta block
  • 3 jalapeños
  • 1 garlic bulb
  • 1 lemon juiced
  • 1/3 cup olive oil

Instructions

  • Preheat the oven to 400℉.
  • Start by roasting the garlic and jalapeños. For the garlic, cut the top off the bulb to expose the cloves. Drizzle 1 tsp of olive oil over the top and wrap it tightly in a sheet of aluminum foil. Roast for 35-40 minutes until garlic is soft, fragrant, and a golden color.
  • For the jalapeños, place three cleaned peppers on a sheet tray. Roast for approximately 20 minutes, flipping them over halfway. The skin will be charred and wrinkly, and the jalapeño itself will be soft. Remove them from the oven and allow them to cool. Once cooled peel back the skin, cut the tops, and discard the seeds, so you are only left with the flesh.
  • 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, 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. Pulse until creamy with chunks. If enjoying as a dip top with leftover jalapeño if all wasn't used and olive oil.

RATE + REVIEW What did you think of this recipe?

Your email address will not be published. Required fields are marked *

Recipe Rating