Baked Feta Cheese Dip

This baked feta dip recipe features fresh, simple ingredients, and is a great appetizer for any occasion.

5 from 1 vote

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Course: Appetizer

Cuisine: Italian, Mediterranean

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: servings

Calories: 286kcal

Author: Dolly (Maritime Country Kitchen)

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)

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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).

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