A great dip for a party or picnic since it tastes great and travels well.
8 oz. feta cheese
3 oz. cream cheese
1/2 to 1 jalapeno, minced
2 cloves garlic, minced
3 tablespoons Unflavored Extra Virgin Olive Oil, plus more for drizzling
1 teaspoon lemon zest
1-2 teaspoons lemon juice
Salt and pepper
Crumble feta into a medium bowl. Add the cream cheese and mix in. Add the jalapeno, garlic, 3 tablespoons olive oil, lemon zest, 1 teaspoon lemon juice, salt and pepper. If the mixture is too thick, add in more olive oil. It should be thick but spreadable. Taste to see if more lemon juice is needed. Cover and chill in the refrigerator for at least 1/2 hour.
Serve with fresh vegetables and/or pita bread.
*To make your own pita "chips", separate the tops and bottoms of pita bread. Slice in 1 inch strips with a pizza cutter or scissors. Place on a baking sheet cut side up and drizzle with a little olive oil. Then sprinkle with a little Kosher salt. Bake in a 350 degree oven for 6-10 minutes until dried but not burned. Remove from oven and let cook. Break into chip-sized pieces and serve.