Creamy and salty with a touch of spiciness. This homemade Crazy Feta satisfies that restaurant craving AND is easier on the budget.
Mediterranean food. I love it. So much. And I love Zoe’s. It’s been my favorite casual Mediterranean restaurant for years.
But guess what? They closed.
Maybe not all of them, but definitely all of them in our state.
And the way I found out was simply because I was craving their spicy hummus, looked them up on the map to find one in my general area, and… “permanently closed” was all it said.
Disappointed. Heartbroken. Hungry.
And then my friends assured me that Zoe’s was being replaced by something infinitely better, had more choices, better nutrition, blah blah blah. Obviously, I wasn’t super excited to give this place a try, but I did.
CAVA. Like a Mediterranean Qdoba. Build your bowl, pick your faves, all that jazz. And I have to admit it’s good. Really good. Their hummus isn’t quite like Zoe’s, but I’ll let it slide.
One thing CAVA has that Zoe’s didn’t: Crazy Feta. My sister raved about it, as did others. So I tried it. And devoured it. And had to figure out how to make it myself. I can’t keep driving 15 miles and spending that kind of cash (although worth it) on something I can make at home.
So, I give you Crazy Feta.
But what is Crazy Feta?
In three words: salty spicy goodness. Feta cheese (obviously) and the “crazy” part comes mostly from jalapenos. Is it crazy because it’s spicy, or is it crazy because Mediterranean cooking doesn’t usually incorporate jalapenos? Who knows. I don’t. I just know it’s addictive.
It’s perfect for dipping pita chips, but it also makes a great topping to your bowl – also easily duplicated at home (my Roasted Mediterranean Vegetables and Chicken can help). Rice, roasted veggies, whatever protein you pick, all beside this scrumptious scoop of craziness.
Want to try your hand at homemade pita? I’ve got you covered there too: Italian Nachos with Herbed Ricotta and Homemade Pita.
Or just pick up some naan bread or pita chips from your favorite store – there’s some really good ones out there!
What you need and how to make it:
- feta cheese
- cream cheese
- extra virgin olive oil
Throw it into a food processor. Seriously, that’s basically it.
First, the jalapenos and garlic so they get finely chopped.
Next, the cheeses.
And, lastly, the olive oil.
This is my favorite little processor too: 3.5 cup KitchenAid. It’s small, just the right size for a dip like this or a pesto or a dressing. And the best feature it has is this little well at the top specifically for drizzling oil. It ensures I don’t add too much oil too quickly and emulsifies everything into a velvety smooth texture. I love it!
Eating out adds up in a hurry! Anytime our family can make a favorite restaurant dish at home and save a bit of money, we go for it. How about you? Think your family would go for a homemade version of a cravings-worthy dish?
- 2 jalapenos
- 1 garlic clove
- 8 oz. feta cheese crumbled
- 4 oz. cream cheese softened
- 2 Tbs. extra virgin olive oil
- Slice the jalapenos in half, removing the seeds. Peel the garlic clove. Add both ingredients to a small food processor and pulse until finely chopped.
- Next, add the feta cheese crumbles and pulse until all ingredients are combined. Cut the cream cheese into smaller pieces and add to the food processor as well. Pulse until combined.
- Slowly drizzle the olive oil in as you blend the mixture so that it becomes smooth. Serve at room temperature with pita chips.
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