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1
Preheat oven to 400 F. Slice the top off the bulb of garlic.
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2
Drizzle with 1/2 tablespoon of olive oil and wrap loosely in aluminum foil.
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3
Lightly oil the jalapenos with 1/2 tablespoon of olive oil.
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4
Place the jalapenos and the aluminum-wrapped garlic bulb on a baking sheet in the preheated oven and roast for 25 to 30 minutes.
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5
The jalapenos may be done a little bit sooner than the garlic, so keep an eye on them after the 15 minute mark.
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6
They are done when they are a bit browned and you can tell that they are soft.
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7
When the jalapenos and garlic are done, allow them to cool to room temperature while whipping the feta.
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8
In the bowl of a large food processor, add the crumbled feta, yogurt, remaining 2 tablespoons of olive oil, and the juice and zest of half of the lemon.
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9
Squeeze the garlic cloves out of the bulb (they should separate very easily from the skin) and into the food processor.
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10
Process until smooth and creamy.
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11
Add salt and pepper to taste, and transfer to a serving dish.
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12
Peel the skin away from the roasted jalapenosit should be thin and papery, and very easily removed.
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13
Slice open lengthwise and scrape out the seeds and membranes before dicing.
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14
Stir the diced jalapenos by hand into the whipped feta.
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15
Serve with toasted pita, chips, or crackers.
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16
Can be stored in the fridge in an airtight container for up to 5 days.
