Creating the perfect bite, this Baked Feta Dip with Fig Jam and pecans features sweet, tangy, creamy, savory flavors for a little taste bud tease. The perfect appetizer for entertaining guests, baked feta dip is a crowd pleaser!
An amazing appetizer that will keep your guests coming back for more, this easy baked feta dip features an array of flavors and textures for that game-changing magical bite.
If you’re entertaining guests for a special occasion or the holidays, this easy dip recipe is a must make!
In addition to my Air Fryer Steak Bites and my Cream Cheese Stuffed Baby Bell Peppers, cheesy dips like this baked feta are my favorite for enjoying myself and for sharing with others.
If you’ve never tried baked feta, you’re in for an absolute treat! While feta cheese is known for its epic enhancement of any green salad, it isn’t well-known for dip.
Well I’m here to change that because when baked, feta becomes soft and gooey and is perfect for spreading on crusty baguette or dipping with crackers.
Why This Recipe Works:
I got the idea for this feta dip recipe from the viral Baked Feta Pasta. I remembered how creamy the feta became once it was warm and determined the same concept could be applied to make a perfect feta cheese dip recipe.
Feta pairs well with all sorts of fruit preserves and jams, making it an ideal appetizer recipe for any time of year!
Not only is this easy recipe a great standalone appetizer, but it makes for an amazing addition to any Charcuterie Board.
It’s a great addition to your holiday gatherings, super bowl party, or any special occasion necessitating a delicious dip.
An impressive appetizer for family gatherings, this creamy feta dip is engineered to make your taste buds sing!
If you love gooey cheese dip recipes like this, also be sure to check out my Maple Spiced Pear and Walnut Baked Brie.
This tasty dip is one of those easy recipes you’ll want to put on repeat.
This recipe is versatile, so feel free to change it up using different nuts or preserves. You can find the simple ingredients for this tasty recipe at all grocery stores.
Let’s discuss the complete list of ingredients for baked feta dip.
Ingredients for Baked Feta Dip:
Block of Feta Cheese: Pick up two blocks of feta that total 14 to 16 ounces in weight. While crumbled feta is delicious, it won’t work well for this recipe so be sure the feta you’re using comes in block form, similar to a block of regular cheese.
I like buying authentic Greek cheese, which is made with a combination of sheep’s milk and goat milk.
Avocado Oil: A little oil helps the feta become nice and creamy when stirred. Feta cheese isn’t extraordinarily gooey on its own, so adding oil helps result in a creamy texture.
I don’t recommend using olive oil for this, because feta gets baked at a high temperature.
Olive oil has a tendency to burn when cooking at high heat, so for the best results, use avocado oil.
Fig Preserves: Adding sweetness to counterbalance the savory tanginess of the cheese, fig jam or fig preserves complements feta beautifully! You can use any kind of preserves or jam here.
My top recommendations aside from fig are raspberry preserves or strawberry preserves. If you love cooking from scratch, you can make my Strawberry Chia Seed Jam or my Raspberry Chia Jam.
Raw Pecans: Nuts bring a lovely little crunch to this delicious appetizer. You can toast the pecans ahead of time to make them extra crunchy, or stick with raw pecans. The pecans can be replaced by walnuts or omitted altogether for a simple appetizer.
Dried Oregano, Black Pepper, Fresh Thyme (optional): I like adding a little dried herbs and fresh herbs for some rustic flavor. You can do the same or skip them for a simpler flavor. You can also swap these options out for dried parsley, rosemary, or fresh basil.
Recipe Adaptations:
- Baked feta needs a total of 30 to 45 minutes to bake, so if you’re adding toppings, add them partway through the baking process.
- Take a savory approach by roasting 1 cup cherry tomatoes, 1/3 cup pitted kalamata olives, 1/2 cup roasted red peppers or sun-dried tomatoes, 2 Tbsp finely chopped red onion, and two small minced garlic cloves with the cheese in the small baking dish. You can sprinkle red pepper flakes on top too for a little spice.
- Drizzle hot honey over the creamy feta rather than using fig preserves.
- Use goat 14 to 16 ounces of goat cheese instead of block feta for a delicious creamy dip.
Now that we’re familiar with the simple ingredients for feta dip, let’s make this creamy spread!
How to Make Baked Feta Dip:
Transfer the pecans to a small skillet and heat them over medium heat on the stove top, stirring occasionally, until toasted and crunchy, about 1 to 3 minutes.
Remove the pecans from the stove top and immediately transfer them to a bowl or measuring cup. Add in the fig preserves and mix the preserves and nuts together.
Preheat the oven to 400 degrees Fahrenheit.
Remove the blocks of feta from their packaging and place them in a small oven-safe dish. I recommend using a small casserole dish. Drizzle the feta blocks with avocado oil, then sprinkle them with dried oregano and black pepper.
Bake at 400 for 20 minutes or until cheese is golden brown, then remove the feta from the oven. Decrease the oven temperature to 350 degrees F.
Transfer the feta to the same serving dish you intend to use for serving the dip and stir it with a spoon until creamy.
Pour the fig spread and pecans on top of the feta and bake for another 12 to 17 minutes at 350 or until the fig preserves are hot.
Remove feta dip from the oven and transfer it to a trivet, kitchen towel, or baking sheet and alert your guests that the dish is very hot.
Serve baked feta dip with toasted baguette, pita bread, and/or crackers.
For some citrus flair, mix 1 teaspoon of lemon zest in with the warm feta.
How to Store Leftover Dip:
If you have leftovers, wrap the dish with plastic wrap and store it in the refrigerator for up to 5 days. You can also store leftovers in an airtight container.
You can prepare this recipe the night before and heat it up the next day for a make ahead option. To reheat, bake at 350 degrees for 20-25 minutes, or until the dip is bubbly.
The next time you have guests over or are simply craving a cheesy treat, whip up some delicious baked feta dip. Just be sure to have plenty of crusty bread and crackers on hand for the spreading and dipping!
This warm feta dip is a great appetizer for game day. It’s a huge hit during the holiday season because it only requires a handful of ingredients, not much time to prepare, and yet it turns out so delicious.
If you’re looking for more easy appetizer recipes to enjoy with friends and family, here are some reader favorites.
More Appetizer Recipes:
- Sweet Potato Rounds with Herbed Ricotta and Walnuts
- Roasted Beet and Herbed Ricotta Crostini
- Gluten-Free Crab Cakes
- Avocado Dip
- Feta Stuffed Mini Sweet Peppers
- Lemon and Garlic Hummus
- Honey Goat Cheese Balls
- Crispy Sesame Salmon
Roast that feta!
Baked Feta Dip with Fig Preserves
Equipment
Ingredients
- 14 to 16 ounces block feta cheese *
- 3 Tbsp avocado oil
- ½ tsp dried oregano or dried parsley
- 1 pinch black pepper
- 1/2 cup fig preserves
- ½ cup raw pecans chopped
- 1/2 tsp fresh thyme optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Transfer the pecans to a small skillet and heat them over medium heat on the stove top, stirring occasionally, until toasted and crunchy, about 1 to 3 minutes. Remove the pecans from the stove top and immediately transfer them to a bowl or measuring cup. Add in the fig preserves and mix the preserves and nuts together.
- Remove the blocks of feta from their packaging and place them in a small oven-safe dish. I recommend using a small casserole dish. Drizzle the feta blocks with avocado oil, then sprinkle them with dried oregano and black pepper.
- Bake at 400 for 20-25 minutes or until cheese is golden brown, then remove the feta from the oven. Decrease the oven temperature to 350 degrees F. Transfer the feta to the same serving dish you intend to use for serving the dip and stir it with a spoon until creamy. Pour the fig spread and pecans on top of the feta and bake for another 12 to 17 minutes at 350 or until the topping is hot and the cheese is bubbly.
- Remove feta dip from the oven and transfer it to a trivet, kitchen towel, or baking sheet and alert your guests that the dish is very hot. Sprinkle the fresh thyme over the hot dip.
- Serve baked feta dip with toasted baguette, pita bread, and/or crackers.
Notes
Nutrition
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I’m in process of making this right now. When does thyme go on?
Hi Patricia! I sprinkle it on at the very end, just before serving 🙂 Hope you enjoy! xo