Description
This creamy spicy feta dip is one of Cava restaurants most popular dips and my personal favorite.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup onions, diced
- 1/8 – 1/4 cup jalepenos, diced (depending on how spicy you wan it)
- 10 ounces of feta cheese
- ** Optional –salt and pepper, to taste (I don’t usually add any–this will depend on how salty the feta you use is)
Instructions
- Heat one tablespoon olive oil in a medium saute pan over medium-high heat.
- Add the diced onions and cook for 1 minute. Then, add the diced jalapeno and cook for another two minutes until the onions and jalapeno start to soften.
- In a blender or food processor, combine the jalapeño and onion, feta cheese, and olive oil. Pulse until the mixture is smooth and creamy (there should still be a few jalapeño and onion chunks left).
- Adjust seasonings and add a bit more olive oil if needed to get to desired consistency.
- Transfer the dip to a shallow plate or bowl and serve with carrots, celery, pita, pita chips, spread onto sandwiches, or add a spoonful to own homemade ‘Cava’ bowls.
- Store the dip in an airtight container in the fridge for up to 1 week.