How did you all survive the holidays? I hope you had a joyful, peaceful time spent with family and friends. As expected we had a few quiet days. Our highlights were a Christmas Eve service, a chicken noodle soup feast (with homemade noodles!) with the cousins, a Christmas lights drive, and holiday movies on Netflix.
I almost completely stayed away from the blog (refreshing) and did some long overdue cleaning. I know, I know – but it really was quite therapeutic. With the new year right around the corner I always like to start with a fresh new mindset. A deep clean somehow really helps me with that.
Speaking of the new year – are you planning a New Year’s party? Even if your party is happening on the couch, this dip will be a perfect companion.
It’s creamy, it’s tangy, and it’s got a little heat.
The heat and the color are thanks to the jalapeno peppers. I used red ones that I found at the olive bar in my grocery store. Stuffed with feta, they are actually an Italian antipasto, but since we are using both feta and olive oil in the dip as well, it fit right in. The fresh, green variety will work just as well, only keep in mind that your dip will have a different color.
There also is a whole head of roasted garlic in this appetizer. Unlike fresh garlic, roasted garlic has a mild and sweet flavor, which actually helps to balance the tangy feta and heat of the jalapeno. If you also can find roasted garlic preserved in olive oil at your olive bar, use about 12 cloves. Otherwise roast it in your oven.
Are you ever scared of double-dippers? Then these Tostitos Scoops! are made for you. Instead of serving one big bowl, serve a lot of mini cracker bowls filled with dip. Depending on the consistency of your dip, you can spoon or pipe it right into the Scoops! And the need for dipping and danger of double-dipping is eliminated.
You can prepare the dip ahead of time and keep in the fridge for up to a week, but serve the filled Scoops! soon after filling.
- 3 seeded jalapeno peppers (I used red ones)
- 1 head roasted garlic
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (from half a lemon)
- 4 ounces feta cheese
- 3 ounces sour cream
- 3 ounces cream cheese
- fresh ground black pepper, to taste
- To roast the garlic, cut the top off 1 head of garlic. Drizzle with olive oil and wrap in aluminum foil. Roast for half an hour at 400 F. Let cool before handling. Use a small fork or squeeze out roasted cloves.
- Process jalapeno peppers in a food processor together with garlic and olive oil. Add remaining ingredients and whirl until evenly combined. Season with black pepper to taste.
- Serve with crackers, pita, or veggie sticks. Alternatively, fill dip into Tostitos Scoops! and sprinkle with a little chopped chives for a no-dip appetizer.
Disclaimer: I am being compensated for a social media campaign involving Tostitos.