This spicy dip is a love letter to my nouna ( God Mother in Greek) and my thets ( aunt – she is my other God Mother) gave them two different names, so no one would get confused! They introduced me to a similar recipe for this spicy feta dip years ago and ever since, I make it for every holiday!
1 block of Greek Feta
2 heaping tbsp + 1 tbsp olive oil if desired.( keep adding if you want more of a wet mixture.)
1 tsp chilli powder
1 tsp cayenne pepper
Wash and dry both the poblano and jalapeño. Next you will want to lightly rub olive oil on both, place over your stove (fire) medium to low heat you will want create a char on the outside. Once fully charged, place in a glass bowl and cover with plastic wrap and let it sit for 10 minutes or more. . This will allow the flavor to build and the peppers to stem and get soft.
Next you will want to wash the skin off the peppers, skin should come off easily. Next, dry and cut stems off and cut the seeds out. Cut the peppers into small pieces. ( Think a size like half your pinky nail.) Set aside.
In a small food processor you will want to put the feta( crumbled as you place), dump the chili and the cayenne, and the two tablespoon of olive oil. You may need to add more to get a smoother consistency. If desired.
Lastly you will want to put the feta mixture in a small bowl and mix in the peppers. Either serve from the bowl or place in a serving dish.
Can’t wait to try this. How much feta should I use
I am sorry, for the delay, a large block about 16 oz!