This creamy Baked Feta Dip recipe will be a huge hit at your next gathering. It’s the perfect simple appetizer requiring minimal prep that leaves you with plenty of time to spend with your guests.
In This Article
What Makes This Recipe So Good?
Making dips at home versus buying them is one of the best ways to improve the nutrient value and health benefits they can offer. All the ingredients in this recipe bring their own benefits, but would it surprise you to know that the feta cheese has some of the best?
Feta is a great source of protein and is rich in minerals like calcium and phosphorus while also providing a little zinc. These nutrients are essential for healthy bones, muscle growth and repair, proper nerve function, regulating our heart rhythm as well as growth, maintenance, and repair of tissues and cells. Feta is a great source of B vitamins (particularly B2 and B12) too and some varieties also contain the probiotic species Lactobacillus plantarum that can be supportive of gut and immune health.
There is one caveat with feta though – it’s traditionally packed in brine, which means it’s generally high in sodium. If you’re trying to keep your sodium intake in check go for a salt-reduced variety.
Ingredients – What You’ll Need To Make This Recipe
This baked feta dip is made using very simple ingredients that are easy to find in most grocery stores. The delicious combination of tomato, garlic, and basil is my favorite way to enjoy this appetizer, however, I’ve also given suggestions for other inclusions to try under the list of ingredients below.
- Greek Feta – perhaps my favourite Greek cheese, feta provides the creamy, tangy base for the dip, adding a rich and savoury flavour. Getting sheep’s or goat’s milk feta for this recipe is a must!
- Grape tomatoes/cherry tomatoes – bring sweetness and a burst of juiciness when roasted, complementing the savoury feta and adding texture.
- Extra Virgin Olive Oil – helps roast and soften the feta, and cherry tomatoes. It contributes to the overall richness and adds a fruity, slightly peppery taste.
- Garlic – adding flavour but there’s no better combination with feta, olive oil, and tomatoes!
- Roasted red peppers – offer a sweet and slightly smoky taste, which can further add some sweetness to the dip.
- Honey – The sweetness helps to balance the saltiness and tanginess of the feta along with the acidity of the tomatoes.
- Oregano – Contributes slightly floral and herbal notes that complement the other ingredients, especially the feta.
- Black Pepper – Adds a little depth and spice.
- Fresh basil – For a little colour, some added sweetness, and pungency.
The handful of ingredients here can be added to or changed to suit your preferences. Try other toppings like sesame seeds, za’atar, or dukkah too. All will be delicious!
How To Make This Baked Feta Dip
This is a great appetizer and one that requires very little hands-on time. It’s best enjoyed straight from the oven so make this the last thing you prepare before guests arrive.
- Pre-heat oven to 200ºC/400ºF.
- Finely slice the garlic and chop the roasted peppers. Set the peppers aside for now.
- Stack the two blocks of feta cheese in the centre of a baking dish drizzling a little of the olive oil and oregano on the first one before adding the second.
- Add the sliced garlic around the feta in the dish then spread the tomatoes out on top of it.
- Drizzle the remaining olive oil over everything followed by the remaining oregano and pepper.
- Transfer the dish to the oven and bake for 25 minutes or until the feta softens and is starting to brown, and the tomatoes are blistered and juicy.
- Remove the dish from the oven, scatter around the roasted peppers, then drizzle the honey over the top of the feta. Garnish with the chopped fresh basil along with a little dukkah (optional).
- Serve with crusty baguette slices, pita bread, pita chips or sliced vegetables for dipping.
Baking the feta gives it a very creamy texture and as such it’s best served warm. It will start to firm up again a little as it cools but is still delicious served this way.
Substitutions And Variations
This warm feta dip can be made with any number of toppings given feta is such a great blank canvas to work with.
Replace some of the fresh tomatoes with sun-dried tomatoes for added tartness and a rich tomato flavour.
For a different flavor try this as a spicy baked feta recipe. Replace one of the tablespoons of olive oil with one tablespoon of chilli oil or sprinkle a teaspoon of red pepper flakes/red chili flakes onto the feta with the oregano. When the feta is cooked drizzle with a hot honey to finish.
Fermented garlic honey is another great addition to this recipe! When drizzling the honey over the warm creamy feta use some of the garlic-infused honey and chop up two or three of the garlic cloves. Add this to the top of the feta before serving.
Expert Hints And Tips
Kalamata olives or green olives are an ingredient I see in recipes similar to this, however, I’m going to suggest they’re not a great addition. There is a good deal of feta in this recipe and it is already quite salty. Adding olives will only make it saltier and it may be unpalatable for some. Plus the recipe is then very high in sodium. Feta and olives can be a delicious combination but perhaps not in this instance.
For The Best Creamy Baked Feta Dip
Using a traditional Greek feta made from sheep’s and/or goat’s milk for this recipe is important. Feta made from cow’s milk can become quite rubbery, won’t soften, and often doesn’t melt no matter how long it’s in the oven. The brand I used in this recipe was Dodoni. They have not sponsored this post, it was (and has always been) the best available in grocery stores near me.
Any leftovers can be stored in an airtight container in the fridge for up to three days. The feta will firm up and can be eaten cold straight from the fridge, but it can also be reheated at 180ºC/350°F for 10 – 12 minutes.
This recipe is not suitable for freezing.
There are no elements of this dish that need to be made ahead. Aside from slicing the garlic and chopping some basil very little other preparation is needed. This is best made right before serving.
Yes, this makes an equally creamy dip though much less salty. Goat’s cheese is also much softer than feta so start by giving it 15 minutes of cooking time in the oven. If it’s not soft enough to dip into at this point just keep giving it five more minutes cooking at a time until it is.
This is the likely result of using a feta made from cow’s milk. Sheep’s milk or goat’s milk feta tends to be slightly higher in fat and as such will become much creamier when heated and melt with ease.
Other Easy Appetizer Recipes
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Baked Feta Dip With Tomatoes And Herbs
- 1 Baking dish
- 300 g sheep's milk or goat's milk feta (see note 1)
- 2 cups cherry or grape tomatoes
- 2 cloves garlic, finely sliced
- 2½ tbsp olive oil
- 1 tsp dried oregano
- ⅓ cup roasted red peppers
- 2 tbsp basil leaves, torn or chopped
- 2 tbsp honey
- 1 tsp dukkah (optional)
- A few good grinds of black pepper
- Pre-heat oven to 200ºC/400ºF.
- Slice the garlic very thinly and chop the roasted peppers. Set the peppers aside for now.
- Place the two blocks of feta cheese stacked in the dish. First place one in the centre and drizzle over a little olive oil and sprinkle over some oregano. Add the second block of feta directly on top of this one
- Add the sliced garlic around the feta on the bottom of the dish then scatter the tomatoes over the top. Nothing should be over the feta at this point.
- Next, drizzle the remaining oil all over the top block of feta, the tomatoes and garlic. Sprinkle over the oregano, and black pepper then transfer the dish to the oven.
- Bake for 25 minutes or until the feta softens and is starting to brown, and the tomatoes are blistered and juicy.
- Remove the dish from the oven and scatter around the sliced roasted peppers. Drizzle the honey over the top of the feta and garnish with the chopped fresh basil along with a little dukkah (optional).
- Serve hot with crusty baguette slices, pita bread, pita chips or sliced vegetables for dipping.