Roasted Garlic & Jalapeno Whipped Feta

Whipping feta with a little Greek yogurt and olive oil smooths out the texture and makes it a perfect spread for sandwiches and burgers as well as a yummy dip for pita chips.  We tried it both ways – first as a dip, and then as a spread for turkey pita burgers with spinach, cucumber and tomatoes.

1 whole bulb of garlic

3 to 4 whole jalapenos

3 tablespoons olive oil, divided

16 oz block of feta cheese, crumbled

1/4 cup plain, nonfat Greek yogurt

1 lemon

salt and pepper, to taste

Preheat oven to 400 degrees F.  Slice the top off the bulb of garlic.  Drizzle with 1/2 tablespoon of olive oil and wrap loosely in aluminum foil.  Lightly oil the jalapenos with 1/2 tablespoon of olive oil.

Place the jalapenos and the aluminum-wrapped garlic bulb on a baking sheet in the preheated oven for 25 to 30 minutes. The jalapenos may be done a little bit sooner than the garlic, so keep an eye on them after the 15 minute mark.

When the jalapenos and garlic are done, allow them to cool to room temperature while whipping the feta.  In the bowl of a large food processor, add the crumbled feta, yogurt, remaining 2 tablespoons of olive oil, and the juice and zest of half of the lemon.  Squeeze the garlic cloves out of the bulb (they should separate very easily from the skin) and into the food processor.  Process until smooth and creamy.  Add salt and pepper to taste, and transfer to a serving dish.

Peel the skin away from the roasted jalapenos – it should be thin and papery, and very easily removed.  Slice open vertically and scrape out the seeds and membranes before dicing.  Stir the diced jalapenos by hand into the whipped feta.  Serve with toasted pita, chips, or crackers.  Can be stored in the fridge in an air tight container for up to 5 days.