There are things in life for which Americans offer incessant apologies: sneezing, asking questions, arriving early, arriving late, and the worst offender: apologizing for apologizing. This is why I am not sorry to make—yet again—a fuss over feta.
Andrew and I ventured into Whole Foods last weekend to recycle wine corks from our wedding (three years is not too late to consider Mother Earth). At the entrance, a young woman offered eight locally-made dips. One particular feta dip was so phenomenal, we talked about it the whole way home. It was a life-changing cheese moment for us both. Though still not worth the $10 for 4 measly ounces.
A single glance at the ingredient list made this simple to re-create at home. Imported feta—essential here—is a creamy experience that shames all fetas you’ve known before. For $6, this high-end tub of feta was still far less than the gourmet dip, and made a generous batch.
jalapeno feta dip
1/2 large red onion
about 1 lb. imported feta block, in brine (sheep & goat milk blend)
2 tablespoons olive oil
On the large holes of a box grater, grate the red onion. With a paring knife (and gloves on), slice the jalapeno in half, scraping out the white ribs and seeds. Dice the jalapeno and wash your hands well—do not touch your eyes or nostrils… even an hour later!
In a large skillet, heat two tablespoons of olive oil over medium-low heat. Add the onion and soften for about five minutes. Add the jalapeno and soften two minutes more. The onions should be translucent, not brown.
Spoon onto toasted pita (I love whole wheat pita, torn and baked at 250F until crisp). This appetizer is even more phenomenal paired with my slow-roasted tomatoes. This can be made, along with pita chips, within 20 minutes… just in time to take to a friend’s house to share!
A note on spice: I can handle only mild heat, and this dip barely approaches medium. The creamy feta balances the pepper well so it’s not too hot. If you want a little more kick, consider using the entire jalapeno.