Baked Feta Dip With Tomatoes And Herbs
This Creamy Baked Feta Dip is a simple blend of feta cheese, roasted tomatoes, and herbs baked to perfection. Ideal for dipping and sharing with your favorite snacks!
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Servings: 10 people
Calories: 132kcal
Equipment
- 1 Baking dish
Ingredients
- 10.5 oz sheep's milk or goat's milk feta (300g - see note 1)
- 2 cups cherry or grape tomatoes
- 2 cloves garlic, finely sliced
- 2.5 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
Instructions
- Pre-heat oven to 400ºF/200ºC.
- 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.
Video
Notes
Note 1: Be sure the feta you buy is made from sheep's or goat's milk. Cow's milk feta tends to be lower in fat and often becomes rubbery when heated instead of melting.
Other top tips: Adding the garlic to the bottom of the pan instead of over the top of the tomatoes is important. Being underneath ensures it's both covered in plenty of oil and lots of tomato juices as it cooks so it won't burn and taste bitter.
The roasted peppers/capsicum I used were preserved in vinegar. These are great to use if you can find them as the acidity helps to cut through some of the saltiness in the feta. If not though the packed in oil variety are fine.
Nutrition
Serving: 65g | Calories: 132kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 410mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 9mg | Calcium: 161mg | Iron: 1mg
