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Remember when baked feta pasta went viral? Well, I feel like there is just not enough attention on baking feta in general. I mean, we eat feta in its regular form all the time on salads, etc. but we’re missing how wonderful it can be on its own, and baked. This Baked Feta Dip will show you just how yummy baking feta can be.
Why You’ll Love Baked Feta Dip
- Quick: Have this feta dip ready to serve in 40 minutes. This dip is the perfect appetizer or snack to serve to a crowd.
- Toppings: For this recipe I created a yummy tomato topping but you can get creative to make your toppings for this dip.
- Impressive: This Baked Feta Dip is easy but it’ll wow a crowd during the holiday season or at your next potluck.
Ingredients
Feta – Feta is a Greek brined white cheese made of sheep’s milk or a mix of sheep and goat’s milk. It is soft with small holes and crumbly. It makes for a great cheese to top on salads, but it’s also fantastic when added to recipes (see more inspiration below).
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Crackers – For this feta dip, I like to serve it with Milton’s Gourmet Original Multi-Grain Crackers and Milton’s Gourmet Olive Oil & Sea Salt Crackers What I love about their crackers is that they are organic, and baked to perfection. I love all the different flavors they offer and especially like how they are made with clean ingredients so I can feel confident in what I’m putting in my body!
How to Make Baked Feta Dip
- Preheat oven to 400F.
- Mix together the tomato topping (tomatoes, leaves from 5-6 sprigs of fresh thyme, lemon juice, olive oil, and a pinch of salt and pepper) and set aside.
- Grease a small baking dish with butter or olive oil.
- In a medium bowl stir together crumbled feta, sour cream, dried thyme, dried oregano, olive oil, grated garlic, and zest of one lemon until well combined. Gently stir in baby tomatoes, arugula, and black olives.
- Add to the baking dish and spread across to fill the dish.
- Bake 20-25 minutes until bubbling. Then broil on low for 3-5 minutes until a little golden. Let sit for 5 minutes to cool slightly and then top with tomato topping.
- Serve with Milton’s Gourmet Original Multi-Grain Crackers and Milton’s Gourmet Olive Oil & Sea Salt Crackers
Tips and Tricks
- Olives: If you’re not an olive fan, simply double the number of tomatoes or arugula used in the dip.
- Tomato Topping: The tomato topping is delicious and adds a fresh punch of flavor. But if you want to serve the dip without it, just add some fresh thyme on top of the dip instead.
- Prep In Advance: To prepare this dip in advance, prep all the ingredients for the topping and the dip, and bake the dip just before serving.
Variations
If you love this Baked Feta Dip, try one of these other delicious dips:
- Vegan Queso Dip Recipe
- Garlic Confit Whipped Feta Dip
- Whipped Feta Dip with Cauliflower
- Easy Egg Salad Dip
Best served with
How to Store Leftovers
Store leftovers in the fridge, covered. When ready to eat, heat up on low in the oven. This dip will last in the fridge for up to 4 days.
Common Questions
You can serve this dip with a variety of dippables like pita bread, crackers, veggies or toasted baguette slices. It also pairs well with tortilla chips.
Yes, using a block of feta cheese is key to achieving the creamy, melty consistency in the dip. Crumbled feta won’t melt the same way, so it’s best to use a block.
Yes! You can prepare the dip in advance by assembling the ingredients in a baking dish, then cover and refrigerate. When you’re ready to serve, simply bake it in the oven. Alternatively, you can reheat it after baking for a few minutes if you’ve already made it.
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Ingredients
- 1 ½ cups crumbled feta cheese
- 1 cup sour cream
- ½ tsp dried thyme
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 garlic clove, grated
- zest of one lemon
- ½ cup baby tomatoes, halved
- 1 cup arugula or spinach
- ⅓ cup black olives, sliced
- For serving: Milton’s Gourmet Original Multi-Grain Crackers and Milton’s Gourmet Olive Oil & Sea Salt Crackers
For the tomato topping
- 1 cup baby tomatoes, chopped
- 5-6 fresh sprigs of thyme (leaves from)
- juice of half lemon
- 1 tbsp olive oil
- salt and pepper
Instructions
Start Cooking- Preheat oven to 400F.
- Mix together the tomato topping (tomatoes, leaves from 5-6 sprigs of fresh thyme, lemon juice, olive oil and a pinch of salt and pepper) and set aside.
- Grease a small baking dish with butter or olive oil.
- In a medium bowl stir together crumbled feta, sour cream, dried thyme, dried oregano, olive oil, grated garlic and zest of one lemon until well combined. Gently stir in baby tomatoes, arugula and black olives.
- Add to the baking dish and spread across to fill the dish.
- Bake 20-25 minutes until bubbling. Then broil on low for 3-5 minutes until a little golden. Let sit for 5 minutes to cool slightly and then top with tomato topping.
- Serve with Milton’s Gourmet Original Multi-Grain Crackersand Milton’s Gourmet Olive Oil & Sea Salt Crackers
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