- 8oz feta cheese, crumbled
- 1-2 jalapeño peppers
- 1 head of garlic
- 2 celery stalks, chopped fine
- 1-2 tablespoon chopped mediterranean olives
- 1 tablespoon olive oil
- pepper
- basil leaves (optional)
- Preheat oven to 450 degrees.
- Rub the jalapeños with a little olive oil and wrap in foil. Slice the garlic head in half rub a little olive oil onto the cloves and wrap in foil. Roast the jalapeños and garlic for about 45 minutes or until tender. Once cooked let cool.
- Once the jalapeños are cool, peel the skin from the pepper and remove all the cloves from their skins. You should be able to smash the garlic into a paste.
- In a large bowl, place the feta, garlic paste, jalapeños, celery, olives and mix together
- Add in the olive oil and black pepper to taste. Mash together to form a spread. If it's too dry add a little more olive oil.
- If you like it a little on the less spicy side, use one jalapeño and remove the seeds.
By Erin Dishes
Adapted from Bakergirl
Erin Dishes Nutrition: Personalized Nutrition & Meal Plans https://erindishes.com/