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Roasted Jalapeño Feta Dip

Recipe by Hailey Hessel, Hail's Cooking Kitchen


  • 2 jalapeños

  • 3.4 oz feta

  • 2-3 tbsp plain Greek yogurt, marscapone, or cream cheese

  • 1 clove garlic

  • 1 lemon

  • Original sublingual oil // 1,000 mg

  • Salt and pepper to taste


  1. Broil 2 jalapeños until browned, put in bowl and cover with damp towel until you can easily remove skin

  2. Remove skin of jalapeño

  3. In a food processor, add 3.4 oz feta, 2-3 tbsp plain Greek yogurt, marscapone or cream cheese, a garlic clove, the 2 roasted jalapeños (seed removed), and the juice of a lemon

  4. Pulse until smooth and fold in 6 droppers of 1000 mg sublingual CBD oil

  5. Season to taste with salt and pepper

  6. Serve with veggies and crackers


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