Baked Feta Dip With Spicy Tomatoes and Honey
Updated Oct. 12, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour, plus 10 minutes' cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1(8- to 10-ounce) brick or slice of feta
- 1½cups halved grape or cherry tomatoes
- 2large garlic cloves, thinly sliced
- ¼cup thinly sliced red onion
- 2tablespoons coarsely chopped (drained and rinsed) pitted olives or capers (optional)
- ¼to ½ teaspoon Urfa or Aleppo pepper, or crushed red-pepper flakes
- Fine sea salt, as needed
- Extra-virgin olive oil, as needed
- ½ to 1teaspoon honey
- Torn mint or basil (or a combination), for garnish
- Sliced baguette, pita bread or crackers, for serving
Nutritional analysis per serving (8 servings)
137 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 6 grams protein; 449 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Place feta in a small gratin or baking dish, preferably not metal.
- Step 2
In a medium bowl, toss together tomatoes, garlic, onion, olives or capers, if using, Urfa pepper and a very tiny pinch of salt. Toss well, then drizzle in enough olive oil to generously coat the vegetables.
- Step 3
Spoon the vegetables around the feta. Spoon the honey over the top of the feta, using the back of the spoon to spread it out. Drizzle feta and vegetables lightly with olive oil. Bake until the tomatoes have broken down, the garlic is tender and the feta browned, 35 to 45 minutes, stirring the vegetables, but not the feta, halfway through cooking.
- Step 4
Top the feta and vegetables with fresh herbs and then use a spoon to mix the vegetables into the feta (it will look curdled, top with more herbs and Urfa pepper if you like). Serve with baguette slices, pita bread or crackers while the cheese is still warm and runny.
Private Notes
Comments
Made this dish as is and loved it. It has so many ingredients that I love so I knew it had to be good, but it still blew me away. I'm not a super big fan of feta cheese, but it really works well here. A few notes: 1.5 cups of grape tomatoes is essentially 1 pint (I bought 1 pt. and felt dumb using my measuring cups when at the end I realized I didn't need to). I suggest cutting the onion slices into 1-1.5 in. lengths. I used just capers but next time I'll try a mix of olives and capers.
I make this dish weekly, however I use goat cheese (in lieu of feta) and add it AFTER I pull the tomato mixture from the oven… break it into large pieces and poke it under the surface until it melts. We prefer the creamier texture over feta. Boursin is a good sub as well. Huge hit whenever I make it. Leftovers (which are rare) are great on pasta or avocado toast the next day.
My experience was that cooking time was too long for a creamy result. Check after 20 minutes.
Made this not as a dip, but with pasta for dinner. Did not bake it but sautéed it. Added Italian sausage & it was great!! Tomatoes & basil from my garden & sweet Sausage - yumm!!!
I made this last night for an “eve of the Eve” party and it was scrumptious. Super easy and can be made ahead and popped in the oven for serving at the right time. I eyeballed the ingredients, used more cherry tomatoes than it called for, a good quality sheep milk feta, amped up the spice. I might make this again today just for me.
Fantastic and easy. Made as is. Used olives and capers together and French sheep feta (creamier) vs cow feta, as suggested by many others. Let’s the veggies marinate for about 1/2 hour before adding the olive oil. 4 of us gobbled it up. Next time, i might do 1.5x the veggies :)
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