This restaurant near us makes this popular dip. I was actually just going to buy it, but Becky has made it herself (with this recipe as a guide) and it’s actually really easy. I changed the recipe slightly and it turned out quite well.
8 oz feta
1 cup greek yogurt
about 10 pickled jalapenos, plus more for garnish
1/4 cup olive oil
12 garlic cloves
juice and zest of half a lemon
kalamata olives, for garnish
Heat a cast iron skillet (I sprayed it with a little cooking spray). Pan roast garlic, turning frequently, until browned and roasted.
Combine garlic, feta, yogurt, olive oil, lemon, jalapenos and zest in food processor. Process until a dip-like consistency. Garnish with olives and more jalapenos.