Baked Feta Dip is a quick and easy appetizer fit for game day or book club night. With only 6 ingredients and less than 20 minutes, you can be snacking on this hot flavorful dip!
Guys, I’ve mentioned it a couple of times on the blog, and if you follow me on Instagram then you’ve seen it there too, I have pretty much got tomatoes coming out my ears.
So many cherry, beefsteak and sun gold tomatoes, I don’t know what to do with them all. Because of this insane supply of summer’s favorite fruit, I am in a constant state of “tomato recipe development”.
This Baked Feta Dip was a spur of the moment creation. In addition to my over abundance of tomatoes, I bought a Costco sized container of crumbled feta a couple months back that I really needed to use. Thus this dip was born.
Feta cheese is a white salty, Greek cheese and is usually made from sheep’s milk or a blend of sheep and goats milk. It’s a crumbly aged cheese. It is perfect for crumbling over salads and pastas.
It’s readily available at most grocery stores. You can buy it in crumbles or in a block.
As mentioned above this recipe is beyond easy to make. Because I used feta cheese, I wanted this dip to have a very Greek Feel. That is why I chose to use kalmata olives, oregano and olive oil. You will also need, cherry tomatoes which balance out the saltiness with a subtle sweetness and garlic.
Because all good things have garlic.
You may be wondering if Feta Cheese melts. After all, I am suggesting using it in a hot dip. The answer is no, feta doesn’t melt, like say, mozzarella does. What it does do is get very soft and is perfect as a dip or spread. And also, unlike melted mozzarella, feta doesn’t become stringy or hard once it starts to cool.
While I suggest serving this dip hot, it is just as great as it cools down.
I like to serve this dip with crunchy pita chips because they are great for dipping. It would also be fantastic as a spread on crostini.
Can’t get enough Feta Cheese? Check out these recipes:
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Preheat oven to 350 degrees.
Layer feta cheese and garlic in the bottom of a small baking dish.
Top with cherry tomatoes, kalamata olives and chopped oregano. Drizzle with extra virgin olive oil.
Bake at 350 for 20 minutes. Cool slightly and serve with pita chips, pita bread or crostini.
Nutrition facts not guaranteed.
Amount per serving: Dip without pita chips
Calories: 218 , Total Fat: 17.3g , Saturated Fat: 6.9g , Cholesterol: 33mg , Sodium: 1284mg , Carbohydrates: 8.3g , Fiber: 1.1g , Sugar: 2.8g , Protein: 9.7g
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