It’s time for another Secret Recipe Club reveal.  This month I was assigned to Erin’s blog, The Spiffy Cookie.  As always, I check out their list of recipes and try to pick out what to make.  I was immediately drawn to the Crazy Baked Feta. 

I originally thought of it just as a dip, but after making it and tasting it I think there are so many uses for it.  It would be great to spread over warm homemade pita bread.  You could also use it for a spread on a greek pizza, or grilled chicken pitas – just grill chicken, add lettuce, onion, olives, pepper, etc. and this cheese spread.  If you want to make it more creamy for whatever you are using it for just add more olive oil.

Check out all of Erin’s other great recipes!

Crazy Baked Feta Dip
16-ounces feta cheese
3 jalapenos
1/4 cup olive oil, plus a little extra
1 head garlic
zest and juice of half of a lemon
salt and pepper
1/2 cup fresh mozzarella, shredded

Chop the top off the garlic bulb and drizzle it with aabout a teaspoon of olive oil.  Wrap it in foil and roast for about 30 to 40 minutes in a preheated 400 degree oven, or until garlic is golden in color.  At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper.  Either grill or roast them until charred. then wrap in foil to cool.  Once jalapenos are cooled, remove skins, cut in half and discard the seeds and mince.

In a large bowl, crumble the feta.  Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon.  Squeeze the roasted garlic out of the bulb directly into the feta.  Add 1/4 cup of olive oil and mash everything together with a fork.  Taste the feta and season with salt and pepper.  Stir in half of the mozarella, place in an oven safe dish and top with the remaining mozarella.  Bake at 400 degrees for 15 to 20 minutes or until cheese is bubbly.

Serve with pita chips, tortilla chips, or spread on warm pita bread.

Serve with pita chips, warm pita or naan, or spread it on sandwiches. Store it in the fridge for up to one week – I find that I like it best at room temperature, so allow it to sit out for about 30 minutes before serving. We also think it would be great with some kalamata olives.

Recipe adapted from The Spiffy Cookie and How Sweet It Is.