JALAPENO FETA DIP
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Jalapeno Feta Dip is creamy, tangy, and spicy. It’s packed with flavor, topped with crispy breadcrumbs, and baked to dipping perfection!
Jalapeno Feta Dip is one of my favorite hot dips to serve when entertaining.
After I made Boshamps Feta Dip I’ve been obsessed with feta dip. And, while I love that dip because it’s tart and tangy, I thought a little heat would be good. I popped in some jalapenos and love the kick it gives this Jalapeno Feta Dip.
If it were acceptable I would eat dips and appetizers all the time. I love to nibble and snack. In fact, often times that drives my husband nuts. He wants three big square meals while I want to snack all day. Which category do you fall into?
Jalapeno Feta Dip
- First of all, you can use fresh, pickled, or my Candied Sweet Heat Pickled Jalapeno Recipe. I have used all of them and any of the jalapenos makes a great dip so use what you have on hand.
- Don’t leave out the lemon juice or zest. It cuts the richness and really adds to the recipe.
- Optional step, top with panko bread crumbs for a little crunch. If you don’t top with bread crumbs, you can heat the dip in the microwave until hot. If you top it with bread crumbs, they won’t toast in the microwave, therefore, I recommend baking in the oven until hot.
Jalapeno Feta Dip
Ingredients
- 4 ounces feta cheese crumbled
- 2 ounces cream cheese at room temperature
- 1/3 cup mayonnaise
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 to 1/3 cup jalapeno pepper
- 1/8 teaspoon celery seeds
- 1 teaspoon garlic clove
- Panko bread crumbs optional
Instructions
- Stir the cream cheese and mayonnaise together until smooth.
- Add the lemon zest, lemon juice, garlic, and celery seeds,
- Carefully stir in feta cheese and chopped jalapenos, being careful not to break up the crumbles too much.
- Spoon into an oven-safe dish, top with panko (if desired), and cook 15 to 20 and minutes or until heated through.
- Serve hot with crackers or chips.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I have never once commented on a recipe before, but I’ve made this dip at least a dozen times and it is a showstopper EVERY. SINGLE. TIME!
I leave out the celery seeds and panko, and I use a small can of pre-diced jalapenos (drained) just to save time. Also, before mixing everything, I use the back of a spoon and mash the feta into a more fine texture. First time I made this I would occasionally get big chunks of feta in a bite and I found it off putting, but this is just a personal preference.
I’ll put this dip on a toasted everything bagel with some salmon lox and it is the breakfast of champions! A+ recipe all around!! 🙂
I’m so happy you enjoy the recipe and good tip on the feta. Thank you so much for commenting.
I have made your Boshamps Feta dip and Jalapeño feta dip which the ingredients vary slightly.nninfound that they Jalapeño on was a good bit runnier than the Boshamps but once it cooled, it firmed up. Just wondering why you altered the ingredients for basically the same recipe? By the way, both are delicious!
I could have put a note in one of the other for variations but then when someone searches the internet that doesn’t come up. It won’t pull up the recipe because those ingredients are not in the title, in the recipe card, are not key words in the post. But when I pull that recipe out and make it a post on its own, then I can make it so that it pulls up in search.
Thank you for the idea. Just checked: beer is in the fridge 🙂 Have a pleasant day !