I didn’t think feta cheese could get any better until I stumbled upon the crazy feta dip at the popular Cava restaurant chain. When I first had it, I knew I had to create a homemade crazy feta I could enjoy anytime I wanted. And I have to admit, I think this version is better than the original.

If you are into Cava and the taste of their delicious dips and spreads, you might also like other Mediterranean staples, including Tzatziki Sauce, Mediterranean Hummus, Baba Ganoush, and Harissa Sauce.

Cava feta dip served in a bowl with veggies and  pita chips from the top view.

What is Crazy Feta at Cava?

Cava is a popular Mediterranean fast-casual chain that opened in the DC area. It is known for its quick pick-up mezze bowls. Crazy feta is one of the featured dips, along with tzatziki, hummus, harissa, and roasted eggplant dip.

Cava’s crazy feta is made with feta, jalapenos, onions, and olive oil. The vegetables are roasted, and all the ingredients are whipped together until smooth.

Crazy Feta Ingredients

Cava feta dip requires just a handful of simple ingredients, which are easy to find at the grocery store. We will need:

Ingredients for the recipe with text on the image on each ingredient.
  • Jalapeno peppers: Look for two large jalapenos for the best flavor.
  • Onion: One yellow onion is all we need, but red onions could also work.
  • Garlic bulb: The roasted garlic head adds an incredible depth of flavor and a natural sweetness. I like to break the garlic bulb into garlic cloves for faster roasting or use already-made Roasted Garlic or Air Fryer Roasted Garlic.
  • Olive oil: Extra virgin olive oil provides a rich, fruity flavor.
  • Seasonings: A simple seasoning of Kosher salt and black pepper makes the roasted veggies and feta cheese shine.
  • Feta cheese: Look for two 8-ounce feta cheese blocks (or feta bricks) in the cheese section of your grocery store, either made from cow’s milk, sheep’s milk, or a mix of the two.
  • Lemon: We need both the lemon zest and lemon juice, so zest the whole lemon before juicing.

How to Make Crazy Feta?

This crazy feta recipe is ready in 25-30 minutes, thanks to the quick roasting time. Here are the step-by-step instructions:

  1. Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
A collage of images showing how to make Cava feta dip recipe.
  1. Prepare vegetables: Place the sliced jalapenos, chopped onion, and peeled garlic cloves on the sheet pan. Drizzle with 2 tablespoons of olive oil, then season with Kosher salt and black pepper.
  2. Roast vegetables: Roast for 15 minutes, tossing once halfway through for even cooking. When pierced with a knife, the vegetables should be soft. Set aside to cool.
  3. Whip feta: In the bowl of a food processor (or blender) with the S-blade, add the feta cheese (broken into small pieces), olive oil, lemon juice, and lemon zest. Pulse several times until all ingredients are incorporated, scraping down the sides of the bowl as needed.
A food processor filled with feta, jalapeno, garlic and onion, before and after it is whipped.
  1. Make feta dip: Add the roasted vegetables to the feta mixture. Pulse until pureed to your desired consistency, scraping down the bowl as needed. Taste and adjust seasoning.
  2. Serve: Transfer to your favorite serving bowl and drizzle it with a teaspoon of olive oil, if desired. Serve as an appetizer with pita chips, crackers, or veggies on the side (see more Serving Suggestions below).

How to Serve Crazy Feta?

Crazy feta is one of those recipes that is extremely versatile. The Mediterranean flavors take front and center served as a dip or spread in any of the following ways:

Aysegul’s Expert Tips

Here are some of my expert tips for the best Cava crazy feta dip recipe:

  • Adjust the heat level: If you prefer a spicy dip, leave the seeds and ribs intact on the jalapenos.
  • Cut the vegetables roughly the same size: Chopping the vegetables about the same size (jalapenos sliced in half, onion cut into large chunks) and slicing the garlic cloves in half ensures they cook quickly and evenly.
  • Control the texture with the food processor: I love a smooth and creamy texture, but you can make this jalapeno feta dip as chunky or smooth as you like.
  • Make it your own: Customize it in any way you like, such as adding sun-dried tomatoes in oil, a sprinkling of fresh herbs, or some roasted red pepper.

FAQs

Is Cava feta pasteurized?

Yes, according to its packaging (sold at Whole Foods), the feta cheese is made with pasteurized cow’s milk and sheep’s milk.

How many carbs are in crazy feta cheese?

This recipe serves eight people as an appetizer, with each serving offering 4 grams of carbs.

Other Cava-Inspired Dips and Spreads

If you try this Cava Feta Dip recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, share them on Instagram using #foolproofeats so I can share them on my stories.

Crazy Feta Recipe

5 from 1 vote
Yields8 serving
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
If you are a fan of the Mediterranean food restaurant chain Cava, you are likely a fan of their Crazy Feta as well. If you have ever wanted to make it in your home kitchen, you have found the best copycat recipe. This quick and easy creamy feta dip is ideal for serving with pita chips and veggies or topping your favorite grain bowls and salads.

Equipment

Ingredients 

For The Vegetables:

  • 2 large jalapenos, cut in half and deseeded
  • 1 medium sized yellow onion, peeled and cut into large chunks
  • 1 bulb garlic, peeled and sliced in half (10-12 cloves)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For The Feta Dip:

  • 16 ounces feta cheese, 2-8 ounce blocks, crumbled
  • ¼ cup olive oil, plus more for drizzling
  • 4 tablespoons lemon juice
  • 1 teaspoon lemon zest

Instructions 

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place the jalapenos, onion, and garlic cloves on the sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle with the kosher salt and pepper.
  • Roast for 15 minutes, tossing once halfway through the process to ensure even cooking. Vegetables should be soft when pierced with a knife. Remove from the oven and set them aside to cool.
  • Place the feta cheese, olive oil, lemon juice, and lemon zest in the food processor. Pulse several times until all ingredients are incorporated. Scrape down the sides of the bowl as needed.
  • Add the roasted vegetables and pulse until pureed to your desired consistency, scraping down the sides of the food processor bowl to incorporate all ingredients. Taste and adjust seasoning as necessary.
  • Transfer to a serving bowl and if preferred, drizzle with olive oil. Serve with pita chips, crackers or veggies on the side.

Notes

  • Yields: This recipe makes approximately 2 cups of Crazy feta dip, ideal for serving eight people as an appetizer. The nutritional values below are per serving.
  • Adding salt: Feta can be salty, so it’s best to taste the feta before adding any additional salt to the recipe.
  • Best when served at room temperature: While the dip should be chilled, the flavors are most prominent at cool to room temperature. If you have stored the dip for later, remove it from the fridge 20 minutes before enjoying it.
  • Storage & Make-Ahead Instructions: This Cava crazy feta recipe tastes better the longer all the ingredients have a chance to mingle in the fridge, making it a great make-ahead recipe. To make ahead and store, simply:
    • Make Ahead: Prepare the dip at least 1 hour before serving. Keep covered in the fridge.
    • Storage: Store leftover dip in an airtight container in the fridge for up to 5 days.
    • Freeze: The leftovers of this feta jalapeno dip can be frozen. Simply place them in a freezer-safe container, cover them with a lid, and freeze for up to a month. Thaw in the fridge overnight.

Nutrition

Calories: 249kcal | Carbohydrates: 4g | Protein: 8g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 793mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 8mg | Calcium: 285mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Condiment – Dip
Cuisine: Mediterranean
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

If you’re looking for approachable, yet creative recipes made with everyday ingredients, you’ve come to the right place. Here, we’re all about recipes that’s been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

The cover of Foolproof Protein packed ebook.

Claim Your Free E-Book

Foolproof Protein-Packed
Sign up to get our free Protein-Packed Meals E-book with recipes you can make in under 45 minutes. Plus, get weekly updates and goodies from us.
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment

  1. 5 stars
    This is such a great recipe that makes a good use of feta cheese. It is also very similar to how they do it at Cava.