This Copycat Crazy Feta Dip is one of those recipes that instantly earns a permanent spot in your appetizer rotation. It’s ultra creamy, tangy, a little spicy, and loaded with roasted garlic flavor that makes you keep going back for “just one more bite.” Inspired by the famous dip from CAVA, this homemade version is easy to make, packed with fresh ingredients, and tastes even better after chilling. Whether it’s game day, a dinner party, or a snack straight from the fridge, this dip never lasts long.
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Why You’ll Love This Recipe
- It tastes just like the restaurant version, but fresher and creamier
- Roasted garlic, jalapeños, and onion add deep, bold flavor
- Simple ingredients with big payoff
- Perfect for dipping, spreading, or dolloping on bowls and wraps
- Easy to prep ahead for parties and gatherings
Equipment You’ll Need
- Oven
- Small sheet pan
- Aluminum foil
- Food processor
- Sharp knife and cutting board
- Mixing bowl
- Spoon or spatula
Ingredients
- 1 whole bulb garlic
- 2 jalapeños
- 1/2 yellow onion
- 1 tbsp olive oil (for roasting)
- 2 blocks feta cheese
- 2 tbsp Greek yogurt (plain, nonfat)
- 1/4 cup olive oil (organic extra virgin)
- 1 lemon (zest of 1 lemon)
- 1/2 lemon (juice of 1/2 lemon)
- Salt and black pepper (to taste)
How To Make It
- Preheat your oven to 400°F.
- Slice the top off the garlic bulb, drizzle with olive oil, wrap tightly in foil, and place on a small sheet pan lined with foil.
- Halve the jalapeños (remove as many seeds as you’d like) and cut the yellow onion into large chunks. Arrange them on a foil lined sheet pan, drizzle with olive oil, and season lightly with salt.
- Roast everything together. After 20 minutes, remove the jalapeños. After 25 minutes, remove the onion. Let cool slightly, then dice.
- After 30 minutes, remove the garlic from the oven and allow it to cool before squeezing out the cloves.
- In a large food processor, add the feta, 1/4 cup olive oil, roasted garlic cloves, lemon juice & zest, salt, and pepper. Blend until smooth and creamy.
- Transfer the mixture to a bowl and stir in the Greek yogurt, diced jalapeño, and onion.
- Chill for 30 minutes to let the flavors come together, then serve.
Dietary Information
This dip is naturally gluten free and vegetarian. It’s also low carb and keto friendly. For a lighter option, you can use low fat Greek yogurt or slightly reduce the olive oil.
Serving Suggestions
Serve with pita chips, crackers, or fresh veggies like cucumbers and bell peppers. This dip is also amazing spread onto wraps, sandwiches, or added to grain bowls for extra flavor.
Tips or Variations
- Leave some jalapeño seeds for extra heat.
- Blend everything together if you prefer a smoother, fully whipped texture.
- If the dip thickens too much in the fridge, stir in a drizzle of olive oil before serving.
- Store in an airtight container in the refrigerator for up to four days.
Fun Fact
Roasting garlic mellows its sharp bite and brings out a naturally sweet, nutty flavor that makes this dip extra craveable.
FAQ’s
Can I make this ahead of time?
Yes. This dip is even better after chilling and can be made one day in advance.
Is this dip spicy?
It has a mild to medium heat. Adjust by using fewer jalapeños or removing the seeds.
Can I use crumbled feta instead of blocks?
Yes, but block feta creates the creamiest texture.
How long does it last in the fridge?
Up to four days when stored properly in an airtight container.
Time & Yield
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 8-10 servings
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
This Copycat Crazy Feta Dip is one of those recipes that instantly earns a permanent spot in your appetizer rotation. It’s ultra creamy, tangy, a little spicy, and loaded with roasted garlic flavor that makes you keep going back for “just one more bite.” Inspired by the famous dip from CAVA, this homemade version is easy to make, packed with fresh ingredients, and tastes even better after chilling. Whether it’s game day, a dinner party, or a snack straight from the fridge, this dip never lasts long.
Ingredients
Instructions
-
Preheat your oven to 400°F.
-
Slice the top off the garlic bulb, drizzle with olive oil, wrap tightly in foil, and place on a small sheet pan lined with foil.
-
Halve the jalapeños (remove as many seeds as you'd like) and cut the yellow onion into large chunks. Arrange them on a foil lined sheet pan, drizzle with olive oil, and season lightly with salt.
-
Roast everything together. After 20 minutes, remove the jalapeños. After 25 minutes, remove the onion. Let cool slightly, then dice.
-
After 30 minutes, remove the garlic from the oven and allow it to cool before squeezing out the cloves.
-
In a large food processor, add the feta, 1/4 cup olive oil, roasted garlic cloves, lemon juice & zest, salt, and pepper. Blend until smooth and creamy.
-
Transfer the mixture to a bowl and stir in the Greek yogurt, diced jalapeño, and onion.
-
Chill for 30 minutes to let the flavors come together, then serve
Nutrition Facts
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 178kcal
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 7.6g38%
- Cholesterol 40.5mg14%
- Sodium 507.6mg22%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 0.3g2%
- Sugars 2.8g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
