Have you tried the baked feta pasta that took the internet by storm earlier this year? That simple, viral dish inspired this bright summer dip, which highlights creamy feta, burst cherry tomatoes, briny olives and fragrant fresh basil.
Baking these ingredients concentrates their flavors. The feta softens and browns slightly, the cherry tomatoes burst and sweeten, and the olives intensify in flavor. A light swirl to combine everything, finished with a shower of fresh basil, creates a wonderfully balanced appetizer.
This dip is similar to the Greek classic feta fournou (baked feta), which usually includes feta with tomato, bell pepper and oregano. You can also enjoy these same flavors raw — see the Mediterranean Tomato & Feta Dip for a no-oven alternative. Either version makes a perfect light meal or a summer evening starter.
Baked Feta Dip Ingredients
You’ll need a handful of simple ingredients for this easy dip:
Feta
Use a block of feta rather than pre-crumbled cheese—blocks hold up better when baked and are often more economical per ounce. Blocks vary by brand, but a size between 5 and 8 ounces works well. A larger block will yield a richer, creamier dip.
Cherry or Grape Tomatoes
Either cherry or grape tomatoes are ideal. These small tomatoes usually stay flavorful off-season and burst under high heat, releasing sweet, concentrated juices that become part of the dip.
Garlic
Peel the garlic cloves and leave them whole. During baking they soften and mellow. After baking, smash each clove against the side of the dish with a fork to release its softened garlic into the mixture for the best flavor.
Kalamata Olives (optional)
Kalamata olives are a favorite here, but they’re optional if you prefer to omit them. When baked they shrivel slightly and deliver a concentrated, savory flavor.
Fresh Basil
A generous scattering of thinly sliced basil added after baking brightens the dish and ties the flavors together.
More Summertime Appetizers to Enjoy
Here are a few complementary dips and appetizers that use ripe summer produce:
- Caponata
- Epic Baba Ganoush
- Classic Pico de Gallo
- Fresh Corn Salsa
- Spicy Red Pepper & Feta Dip
- Tomato Basil Bruschetta with Balsamic Drizzle
Baked Feta Dip with Cherry Tomatoes
- Author: Kathryne Taylor
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
This baked feta dip is an ideal summer appetizer: creamy feta, juicy roasted tomatoes, optional olives and fresh basil combine for a bright, savory spread. The recipe serves about four.
Ingredients
- 1 block (5 to 8 ounces) feta cheese*
- 4 medium cloves garlic, peeled but left whole
- 1 pint (about 2 cups) cherry tomatoes
- ⅓ cup Kalamata olives, halved lengthwise and pitted (optional)
- 2 tablespoons extra virgin olive oil
- Pinch of red pepper flakes (optional)
- Freshly ground black pepper, to taste
- Salt, to taste
- 2 tablespoons thinly sliced fresh basil
- For serving: crostini, baked pita wedges or crackers
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the upper third of the oven.
- Place the block of feta in the center of a two-quart baking dish. Arrange the garlic, tomatoes and optional olives around the feta. Drizzle everything with the olive oil, then sprinkle with red pepper flakes if using and add several twists of freshly ground black pepper.
- Bake for 20 minutes on the upper rack. Remove the dish to a heat-safe surface, gently stir the tomatoes around the feta and push the garlic cloves back down into the pan.
- Return the dish to the oven and bake 10 to 15 more minutes, until the tomatoes are juicy and starting to shrivel and the feta has taken on a bit of golden color.
- Remove from the oven. Using a fork, locate each garlic clove and lightly smash it against the side of the pan to release its softened flavor. Gently swirl the feta and tomatoes together so the ingredients are more evenly distributed but still slightly textured. Taste and add a pinch of salt if desired; olives often make additional salt unnecessary.
- Scatter the sliced fresh basil over the top and serve warm with crostini, pita wedges or crackers. Leftovers keep well, covered and refrigerated, for up to four days; reheat gently before serving.
Notes
Recipe inspired by the viral baked feta pasta dish.
Feta note: A block of feta is best for baking. If packed in brine or water, drain it well first. Blocks between 5 and 8 ounces work well; a larger block will produce a creamier result.
Make it gluten free: The dip itself is gluten free—simply choose gluten-free dippers like crackers or toasted gluten-free bread.
Nutrition
Nutrition information is an estimate provided by an online calculator and should not replace professional advice.
- Category: Dip
- Method: Baked
- Cuisine: Mediterranean