Baked Feta Dip | FoodByMaria Recipes

Vegetarian

Creamy Baked Feta Dip

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Baked feta dip on a cutting board with crackers

Prep

10 minutes

Cook

30 minutes

Yield

4 -6

This creamy baked feta dip with a yummy tomato topper is the perfect dish for a fall potluck.

Remember when baked feta pasta went viral? Well I feel like there is just not enough attention on just baking feta in general. I mean, we eat feta in its regular form all the time on salads, etc. but we’re really 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.

Baked feta dip on a cutting board with crackers

Why you’ll love baked feta dip:

  • Quick: Have this baked feta dip ready to serve in 40 minutes
  • Toppings: For this recipe I created a yummy tomato topping but you can totally get creative to make your own 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 pot luck
Ingredients for baked feta dip on counter

Ingredient Notes:

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).

Olives: If you’re not an olive fan, simply double the number of tomatoes or arugula used in the dip.

Crackers: For this baked 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 a creamy baked feta dip:

  1. Preheat oven to 400F.
  2. 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.
  3. Grease a small baking dish with butter or olive oil.
  4. 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.
  5. Add to the baking dish and spread across to fill the dish.
  6. 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.
  7. Serve with Milton’s Gourmet Original Multi-Grain Crackers and Milton’s Gourmet Olive Oil & Sea Salt Crackers
Baked feta dip on counter

Expert Tips & FAQ:

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.

Other feta recipes you’ll love:

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Baked feta dip on a cutting board with crackers

Creamy Baked Feta Dip

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This creamy baked feta dip with a yummy tomato topper is the perfect dish for a fall potluck.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizers, Vegetarian, Vegetarian Appetizer
Cuisine Mediterranean-Inspired
Servings 4 -6
Calories 383 kcal

Ingredients
  

  • 1 1/2 cups crumbled feta cheese
  • 1 cup sour cream
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 1 garlic clove, grated
  • zest of one lemon
  • 1/2 cup baby tomatoes, halved
  • 1 cup arugula or spinach
  • 1/3 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
 

  • 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

Video

Notes

If you’re not an olive fan, simply double the amount of tomatoes or arugula used in the dip.
The tomato topping is delicious and adds a fresh punch of flavour. But if you want to serve the dip without it, just add some fresh thyme on top of the dip instead.

Nutrition

Calories: 383kcal | Carbohydrates: 14.3g | Protein: 13.1g | Fat: 32.1g | Saturated Fat: 15.1g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 13.4g | Cholesterol: 70.2mg | Sodium: 1233.4mg | Fiber: 1.6g | Sugar: 5.7g
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