Feta Jalapeño Dip
I love dips. I love spreadable flavor that I can eat on a cracker. Maybe it’s the social aspect of which it hints—Spreadable and Dip-able concoctions often mean time with friends and wine…and that just sounds like fun.
We first tried a version of this in Washington D.C. and the salty-with-a-bite was a combination worth exploring. It’s simple and could be used as a dip, spread, or enchilada filling. There are many variations you could do with this so feel free to be unafraid!
For years in the race bag for the North End Classic we have received this sticker as part of the sponsor’s “swag”, and for years we have wondered “Where the heck is the Delta Diner?” This was the year to find out. After hiking a section of the North Country Trail (a volunteer-maintained trail that winds its way from North Dakota to New York) with our friend Don Jalowitz we took our exercised appetites up the small Wisconsin roads to the Delta Diner. Somewhere between Duluth and Ashland it sits on a small road beautifully tucked into the woods of Chequamegon National Forest. You have to really want to go there.
The menu is small and changes regularly to keep you on your toes. My omelette with poblano peppers, crimini mushrooms and chorizo was utterly delectable, as were the perfectly crispy hash browns. Served with a hefty cup of joe and good conversation it was a one of my favorite moments of this year.
Seating is limited so bring your crossword puzzle and patience. It’s worth the wait.
Feta Jalapeñ0 Dip
Prep Time: 10 minutes
Mash together in a bowl or pulse chop in a food processor:
2 cups Feta, crumbled
1/4 cup Red Onion, minced
1 – 2 Jalapeños, minced and deseeded—(ROASTED jalapeños are also delectable)
2 Tablespoons Olive Oil
1/4 – 1/2 teaspoon Lemon Juice
1 Tablespoon Roasted Garlic
1/4 cup Figs (3 – 4), minced
-Enchilada or Omelette Filling
-Inside homemade ravioli