Mediterranean baked feta dip is an appetizer so simple to make, yet complex in flavor. Cherry tomatoes, olives, artichoke hearts and fresh spinach leaves are mixed with olive oil, garlic and feta cheese to create a tantalizing treat for your taste buds.
Rip off a hunk of crusty bread, crackers or my favorite, crunchy pita chips to scoop up this creamy feta dip.
Table of contents
❓Why This Recipe Works
Classic Mediterranean flavors mixed and warmed up together makes this a delightful dish for all. And the best part is this dip is so simple and effortless to make. In 10 minutes of prep time, you will have a fresh tasting feta appetizer warming up in your oven for all to enjoy.
📝 Recipe Ingredients
📋 Ingredient Notes
- Taste the block of feta before baking, if it is too salty for your liking try rinsing it with cold water or even soaking it to get rid of some of the salt.
- It is better to use brined feta block so it will not be too dry. You can use other cheese types like what I've suggested in the Baked Feta Pasta recipe.
🥄 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Preheat oven to 400F.
- In an oven safe baking dish place all the vegetables with olive oil and garlic .
- Mix everything well together.
- Make room in the middle enough for the block of cheese.
- Place the feta cheese in the middle and then add the olives.
- Bake in the center of the oven for 20-25 minutes or until vegetables are roasted to your liking and the feta is soft.
- Serve as is with some crackers or pita chips or mash it with a fork for creamy mixed up dip.
💡 Recipe Expert Tips
- When the dish comes out of the oven, some of the spinach leaves will be dry and crunchy so do not freak out as they will soften up again when mixed with other ingredients. If this is a something that would bother you then do not add spinach from the beginning and add the spinach when the dish is baked and mix them in to wilt.
- Feel free to play with the recipe and add stuff you like. For example, different types of olives, bell pepper, capers, slices of onions...etc.
💬 Frequently Asked Questions
Because of the high amount of acidity and high moisture level, feta cheese does not melt. Yet, when warmed up, it will become a creamy texture perfect for a dip and super spreadable for a pita chip.
I recommend to use a block of brined feta cheese and not pre-crumbled feta. Brined feta cheese tastes fresher and keeps the quality of the cheese longer as it is sitting in the salty water brine.
🥫 Storage
If you have leftover feta dip, place in a container with a tight fitted lid and refrigerate for up to 3 days. To reheat, place in a small baking dish and bake at 300F until thoroughly heated.
👨🍳 Serve With
You can serve this dip with pita chips, crackers or along soups and salads. It goes perfect with almost anything.
📣 More Party Dips
Looking for dips for your next party? Here are some of our favorite:
- Try Mutabal, the Middle Eastern eggplant dip. A delicious smoky and creamy dip that you do not want to miss.
- Melitzanosalata is another simply, rustic eggplant dip from Greece.
- Bissara is a delicious fava beans dip from the Middle East
Baked Feta Dip
Ingredients
- 1 pint cherry tomatoes
- 1 can artichoke hearts drained and chopped
- 1 cup spinach
- 3 tablespoons olive oil
- 2 cloves garlic crushed
- salt and peper to taste
- 8 oz feta cheese whole block
- 1/3 cup calamari olives halved
Instructions
- Preheat oven to 400F.
- In a 2 1/2 quart oven safe dish place the first 6 ingredients.
- Mix everything well together.
- Make room in the middle enough for the block of cheese.
- Place the feta cheese block in the middle and then add the olives.
- Bake in the center of the oven for 20-25 minutes or until vegetables are roasted to your liking and the feta cheese is soft.
- Serve as is with some crackers or pita chips or mashed with a fork for a creamy mixed up dip.
Notes
- Taste the feta before baking, if it is too salty for your liking try rinsing it with cold water or even soaking it to get rid of some of the salt.
- It is better to use brined feta block so it will not be too dry. You can use other cheese types like what I've suggested in the Baked Feta Pasta recipe.
- When the feta dip comes out of the oven some of the spinach leaves will be dry and crunchy so do not freak out as they will soften up again when mixed with other ingredients. If this is something that would bother you then do not add spinach from the beginning and add the spinach when the dish is baked and mix them int to wilt.
- Feel free to play with the recipe and add stuff you like. For example, different types of olives, bell pepper, capers, slices of onions...etc.
Such an interesting dip! Tons of flavor, easy to make -- what's not to like? Really good stuff -- thanks.
I'm Greek and I love this recipe. This is also great tossed with pasta for a main course.