Appetizer and snack trends are a little fancier these days than what I remember growing up, and I love it. It feels so fun to add a little class into every day snacking, and to have so many easy party dish hacks. This baked feta dip works great for either occasion, and the leftovers are even delicious straight out of the refrigerator.
This recipe comes together in just 30 minutes! It makes a great companion to a wine or cocktail night, but it is also lovely as a side with salads or tea sandwiches. The prep could not be simpler, but the finished product is so tasty and elevated from your typical ranch dip. I loved the baked feta pasta recipe, but I love having a lower carb option.
Why You'll Love This Baked Feta Dip
30 Or Less – This recipe takes just 30 minutes from start to finish, so it is perfect for a quick snack or last minute appetizer if you have unexpected guests!
Party Perfect – Not only will everyone rave about how great this dish tastes, it also looks stunning to serve!
Ingredients for Feta Olive Dip
- Feta – You will need one block of feta cheese for this recipe. About 7-8 ounces is the perfect size.
- Tomatoes – Tomatoes are the perfect complement to feta. Their subtle sweetness really rounds out the sharpness of the feta, and the tangy, herbaceous dressing. I use 1 cup of halved cherry tomatoes.
- Olives – Olives have a wonderful earthiness to bring to this feta dip. I prefer to use a mixture of both green and black olives, both for the variety in flavor and in color. It will take 2 cups!
- Olive Oil – A little extra virgin olive oil keeps the components of this dish moist while still allowing them to brown.
- Red Wine Vinegar – Red wine vinegar is tangy, yet sweet. It is light in flavor, which makes it a great choice to take this dish from feta to feta dip. If you don’t have any red wine vinegar on hand, try balsamic or white wine vinegar.
- Salt – You will need just ½ teaspoon of regular table salt to season this dish
- Italian Herb Seasoning – Seasoning this dish is so simple with an Italian herb blend. If you don’t have any on hand, you can mix basil, oregano, rosemary, sage, and thyme
- Cracked Black Pepper – Fresh cracked black pepper really takes this dish up a notch. It adds a certain element that regular ground pepper misses
- Optional Garnishes – You may wish to finish this dish with a little extra oil and vinegar, or some freshly chopped herbs, like fresh basil. You will want to serve it with your favorite dippers, as well. I recommend crackers or sliced, crusty bread. If you like a little heat add some crushed red pepper.
How to Make It
1. Preheat oven to 400F and grease a small to medium sized baking dish. Prep your ingredients.
2. Place feta cheese in the center of the dish and fill in the edges with olives and halved tomatoes.
3. Evenly drizzle with olive oil and red wine vinegar then sprinkle the Italian herb seasoning, salt and pepper around the dish.
4. Bake for 20-25 minutes or until cheese and veggies have browning on their edges. Remove dish from oven and let cool. Garnish with fresh cracked black pepper or chopped herbs as desired and enjoy warm or chilled!
To begin, preheat your oven to 400F and grease your baking dish. Select a baking dish that is small to medium in size. You want your tomatoes, olives, and feta all to cook close together, as this will help marry the flavors. Place your block of feta in the center of the dish.
Surround the cheese with your olives and your halved tomatoes. I recommend mixing them up so that there is an even amount of each veggie around the dish. Next, dress your dip! Drizzle the olive oil and red wine vinegar evenly over the feta and veggies. Sprinkle your Italian herb seasoning, salt and pepper on top.
Bake your feta olive dipper for 20-25 minutes, or until the edges have begun to brown on both the cheese and the vegetables. Remove the dish from the oven and allow it to cool before garnishing with fresh chopped herbs, olive oil, vinegar, and cracked pepper as desired.
Serve warm with crackers, pita chips, bread, or a plate of veggies! You may also allow your dish to chill in the refrigerator and enjoy it cold!
- For a really pretty finish, try drizzling your dish with a little balsamic reduction.
- This baked feta dip recipe will last up to 3 days in the refrigerator.
- It works great with goat cheese as well! You may also wish to try other vegetables in addition to, or in place of the tomatoes and olives. Button mushrooms, artichokes, hearts of palm, chopped broccoli, and sliced bell pepper are great choices!
Since this feta stays in a block, it will not melt, but rather get creamy, soft and spreadable!
Leftovers are wonderful cold, but if you enjoy this feta dipper warm, simply pop it back in the oven until warmed through!
Baked Feta Dip
- 7-8 oz Block Feta Cheese
- 1 cup Cherry Tomatoes halved
- 2 cups Colored Olives I used green and black
- 3 tbsp Olive Oil
- 3 tbsp Red Wine Vinegar
- ½ tsp Salt
- ½ tsp Italian Herb Seasoning
- ¼ tsp Cracked Black Pepper
- Preheat oven 400F and grease a small ish sized baking dish.
- Place feta cheese in the center of the dish and fill in the edges with olives and halved tomatoes.
- Evenly drizzle with olive oil and red wine vinegar then sprinkle the Italian herb seasoning, salt and pepper around the dish.
- Bake for 20-25 minutes or until cheese and veggies have browning on their edges. Remove dish from oven and let cool. Garnish with fresh cracked black pepper or chopped herbs as desired and enjoy warm but also delicious chilled.
May sub cheese with goat cheese or add in any other veggies.
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