Creamy Terrell Creek Farm Finley Feta & Jalapeno Dip

(Picture coming soon!)

Total Time: 70 minutes, Serves: 6


  • 8 ounces Terrell Creek Farm Finley Feta
  • 3 whole jalapeno peppers
  • 1/4 cup olive oil
  • 1 tablespoon salt and pepper
  • 1 head garlic
  • Juice of 1/2 a lemon
  • Zest of 1/2 a lemon


  • Preheat oven to 400 degrees
  • Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil
  • Wrap it in oil  and sprinkle it with salt and pepper
  • Either grill or roast them – I stuck them in oven with garlic and just watched until they were charred
  • Remove both from the oven and let them cool
  • Once jalapenos are cooled, remove the skins, cut them in half and discard the seeds. Chop them into small pieces. Do not let them touch your eyes!
  • In a large bowl, crumble the Terrell Creek Farm Finley Feta bricks (crumbling the bricks yourself works best, but if you can only find crumbled feta, that is fine)
  • Add chopped jalapenos, the zest of half a lemon and the juice of half a lemon
  • Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash it with a fork. You want the feta to be a bit “wet” – I can best describe it as a cross between a spread and a dip. There is no right and wrong – make it however you’d like.
  • Taste the feta and season with salt and pepper
  • Serve with pita chips, warm pita or naan, or spread it on sandwiches
  • Store it in the fridge for up to one week.  I find I like it best a room temperature, so allow it to sit out for about 30 minutes before serving.

Note: This is a Terrell Creek Farm Original Recipe.

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