This baked feta dip recipe features fresh, simple ingredients, and is a great appetizer for any occasion. Pair it with some crusty baguette slices (or pita bread) and a crisp glass of wine - it's a treat for your taste buds!
If you love a good creamy dip with fresh flavor, you're going to fall head over heels for this tasty recipe!
Baked feta cheese dip is quick and easy to make, and is currently my favorite way to use up extra cherry tomatoes you have hanging out in the fridge. It's earned rave reviews every single time I've served it, and I know you will enjoy it as much as we have.
Why You'll Love It:
- The perfect appetizer for any time of the year. Whether it's the heat of Summer, family gatherings, or game day, this simple appetizer is sure to be a huge hit!
- Simple ingredients. You need just a handful of ingredients - juicy tomatoes, salty feta, olive oil, and fresh basil - but you're welcome to add more.
- Based on the viral baked feta pasta. If you've tried the original pasta dip, you'll love this super concentrated, pasta-less version for dipping!
You Will Need:
- Feta cheese: You will want to use a block of feta cheese - not pre-crumbled cheese. If you already have crumbles on hand, you can use them - just pack them tightly into a mound in the center.
- Small tomatoes: Also known as grape or cherry tomatoes, these smaller tomatoes roast easily and provide a burst of flavor!
- Olive oil: Use a good quality olive oil that you like the taste of. It is important to use olive oil (versus avocado oil, etc), since it's a key flavor component.
- Basil: Fresh basil is such a delicious touch! If you can't find fresh, you can use dried basil in a pinch. Use 1 ½ tablespoons in place of ¼ cup of fresh.
- Salt and pepper: Add salt and pepper to your taste. Remember that feta cheese is naturally very salty, so a little pinch is probably all you need.
- For serving: This tomato and feta dip pairs perfectly with homemade crostini (aka toasted baguette slices), pita chips, or grilled bread. For a gluten-free option, try gluten-free crostini, artichoke leaves, or endive boats.
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Baked Feta Dip
- Add 2 cups of grape tomatoes to a medium or small baking dish, along with ¼ cup of olive oil, salt, pepper, and an 8 ounce block of feta cheese (227 grams). Stir the tomatoes to coat them in the olive oil.
- Bake in a 425ºF (218ºC) oven for 30-35 minutes, or until the tomatoes blister and the cheese is lightly browned. Tip: For extra flavor, pop the broiler on for 1-2 minutes, or until the tomatoes begin to burst and the cheese is well browned and bubbly.
- Remove from the oven and add 2 minced garlic cloves. Use a wooden spoon to stir the cheese and break up the tomatoes, working the garlic in as you go.
- Continue to stir until everything comes together into a creamy, but chunky consistency.
- Sprinkle in ¼ cup of fresh chopped basil, and stir it in just until fragrant.
- Serve immediately with crostini, pita chips, grilled bread, sliced veggies, or your favorite dipping options.
For Serving
- Toasted baguette slices
- Pita chips
- Grilled crusty bread
- Endive boats
- Artichoke leaves
- Bell pepper slices
- Tortilla chips
- Crackers
Variations and Substitutions
- With hot honey. Drizzle on some hot honey for a sweet and spicy kick!
- Extra flavor. Although this baked feta cheese dip is super flavorful as is, you can add extra herbs, spices, or vegetables to boost or customize the flavor to your liking. Red pepper flakes, oregano, artichokes, and spinach are all tasty options.
- Without feta cheese. If you don't have a block of feta cheese you can use goat cheese or even cream cheese instead!
- With olives: The flavors in this warm feta dip are very complimentary towards olives. Any style of Greek olive will work, but I favor kalamata olives.
Expert Tips
- Use good quality cheese. This is the star ingredient of this easy recipe, so it's important to use the right kind! A firm feta cheese with a good flavor and creamy texture is the best fit.
- Fresh is best. Many dried herbs taste as good as the fresh ones, but when it comes to others - fresh is the way to go. Such is the case with fresh basil. The flavor is unmatched!
- Storing leftovers. Allow the dip to cool before covering tightly (or transferring to an airtight container) and store it in the refrigerator for up to 3 days. The next day (or whenever you want to enjoy it) you can reheat it in the microwave (45 second intervals) or oven (350ºF for 15-20 minutes).
If you loved this recipe for Baked Feta Cheese Dip, let me know by leaving a 5-star review in the recipe card, OR tag me on Instagram @maritimecountrykitchen!
Baked Feta Cheese Dip
This baked feta dip recipe features fresh, simple ingredients, and is a great appetizer for any occasion.
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Servings: 4 servings
Calories: 286kcal
Equipment
- Medium baking dish 10.5 X 7.5" (27 x 19 cm) or 8 X 8" (20.3 X 20.3 cm)
- Wooden spoon
Ingredients
- 2 cups cherry tomatoes approximately 1 pint
- ¼ cup olive oil
- Salt and pepper to taste
- 8 oz feta cheese (227g)
- 2 cloves garlic minced
- ¼ cup chopped fresh basil
- Toasted baguette slices* for serving (or serving option of your choice)
Instructions
- Preheat the oven to 425ºF (218ºC).
- Add the cherry tomatoes to a medium baking dish (10.5 X 7.5” (27 X 19 cm) or 8X8” (20.3x20.3 cm)).
- Pour in the olive oil, then add salt and pepper to your taste. Keep in mind that feta cheese is pretty salty, so a mere pinch of salt will do in most cases. Stir well to coat the tomatoes in the olive oil.
- Nestle the block of feta cheese into the middle of the tomatoes.
- Bake in the preheated oven for 30-35 minutes, or until the tomatoes are beginning to burst and the feta cheese is lightly browned.
- Optional: If your baking dish is broil-safe, broil for 1-2 minutes, or until the tomatoes are blistered and bubbly. Be sure to watch it closely!
- Remove from the oven and immediately add 2 cloves of minced garlic. Stir to combine, using a wooden spoon to crush the tomatoes and feta cheese. Stir well to incorporate everything together.
- Sprinkle in ¼ cup of fresh chopped basil, then stir until fragrant (20-30 seconds).
- Serve with toasted baguette slices, pita chips, or whatever you use for serving dips.
Notes
*Toasted baguette slices: Preheat the oven to 375ºF (191ºC) and slice a crusty baguette into ¼” thick slices. Brush with olive oil and sprinkle with salt (to your taste). Toast in the preheated oven for 9-11 minutes, or until golden brown with crispy edges.
Storage: Leftover dip should be cooled, then covered tightly. Store in the refrigerator for up to 3 days. Reheat in the oven (350ºF for 15-20 minutes) or in the microwave (45 second intervals until hot).
Nutrition
Calories: 286kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 50mg | Sodium: 655mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 683IU | Vitamin C: 18mg | Calcium: 293mg | Iron: 1mg
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Dolly (Maritime Country Kitchen)
This is always a favorite in our home - I hope you will enjoy it as much as we do!