Baked Feta Dip

A hand holdin a piece of pita bread scooping some feta dip.

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5 from 3 votes

Incredibly easy baked feta dip is loaded with Mediterranean flavors and vegetables. Great for parties and get together.

Prep Time10 mins

Cook Time20 mins

Course: Appetizer

Cuisine: Greek

Diet: Gluten Free, Halal

Servings:

Calories: 141kcal

Author: Amira

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
⅓ cup calamari olives halved

Instructions

Preheat oven to 400F.
In a 2 ½ 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.

Video

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.

Serve with: You can serve this dip with pita chips, crackers or along soups and salads. It goes perfect with almost anything.

Storage: If you have leftover Baked Feta Dip, place in a container with a tight fitted lid and refrigerate for up to 3 days. To reheat, place in an oven safe baking dish and bake at 300F until thoroughly heated.

Nutrition