This easy Mediterranean baked feta dip is a delicious one-pan appetizer that you will love! Roasted cherry tomatoes, bell peppers, onion, garlic olives, capers, and creamy feta! Serve with homemade pita chips, crackers, or crudites. This appetizer is perfect for sharing!
This delicious appetizer is perfect for any occasion! Whether it’s served on a backyard BBQ, or on a holiday table, everyone will love this cheesy warm dip!
Plus, it’s super versatile and the ingredients can be changed up depending on what you have. I’ll include some ideas below.
It’s based on my popular baked feta pasta (a viral TikTok trend) that many of you have tried and loved!
Baked Feta Ingredients
To make this tasty dip, you will need the following ingredients:
- Feta cheese – go for the creamy type (contains a higher percentage of fat). Crumbles will work, but the dip won’t be as creamy.
- Cherry tomatoes, red bell pepper, red onion, garlic, black olives, and capers.
- Olive oil, chili flakes (optional), salt, pepper, and fresh basil leaves.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Mediterranean Baked Feta
- Toss everything in an oven-proof dish – Prep the ingredients, and toss with olive oil, and seasonings. Place the feta cheese block in the center, drizzle with olive oil.
- Bake – Preheat the oven to 395°F/200°C, and bake for 20-25 minutes until the tomatoes have burst and the feta is creamy.
- Serve – You can either mix everything up and serve it in a bowl, but I personally serve it straight from the baking dish. Serve warm with homemade pita chips or crackers.
Top Tips
- Roast until the cherry tomatoes burst – or slice the tomatoes before roasting as you really want the tomatoes to soften and release their juices into the dip.
- Slice or dice the onion – If you like onions, then slice them thinly and roast. Or, dice them finely and let them disappear in the dip.
- Change it up – use your favorite vegetables. You can add mushrooms, artichokes, kalamata olives, diced eggplant, you name it!
- Make it with a different cheese – If you’re not a fan of feta, substitute it with a mozzarella ball, ricotta, goat cheese, or add a burrata ball after roasting.
What to Serve With
I like to serve this dip with pita chips, crackers, or crudites, as an appetizer on its own. But it can also be served as a part of a mezze platter, or antipasti sharing board.
Frequently Asked Questions
Store the leftovers in an airtight container in the fridge for up to 3 days.
Yes, it works with vegan feta or other types of vegan cheese.
If you can’t find a block of creamy feta, you can use feta crumbles but might have to bake them for just 15-20 minutes so they don’t dry out (in this case, I recommend slicing the cherry tomatoes before roasting). Also, make sure to place them all in the center of the baking dish to prevent them from drying out.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Baked Feta Dip Recipe
Recipe Video
Ingredients
- 6oz (180g) cherry tomatoes
- ½ red bell pepper
- ½ small red onion diced
- 3 cloves garlic minced
- 1 oz 30g black olives pitted and halved
- 1 tablespoon capers
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon chili flakes
- ⅓ cup extra virgin olive oil
- 8-ounce (225g) block feta cheese
- 1 tablespoon fresh basil leaves packed, for serving
- pita chips for serving
Instructions
- Preheat the oven to 395°F/200°C.
- To a baking dish or a cast-iron dish, add the cherry tomatoes, bell pepper, olives, capers, onion, garlic, olive oil, chili flakes, salt, and pepper. Give everything a good stir so that the tomatoes are well coated in oil.
- Place a block of feta in the center, and drizzle with olive oil.
- Roast for 20-25 minutes or until the cherry tomatoes burst.
- Remove from the oven and garnish with fresh basil leaves. Serve warm with pita chips, crackers, or crudites.
Notes:
- Roast until the cherry tomatoes burst – or slice the tomatoes before roasting as you really want the tomatoes to soften and release their juices into the dip.
- Slice or dice the onion – If you like onions, then slice them thinly and roast. Or, dice them finely and let them disappear in the dip.
- Change it up – use your favorite vegetables. You can add mushrooms, artichokes, kalamata olives, diced eggplant, you name it!
- Make it with a different cheese – If you’re not a fan of feta, substitute it with a mozzarella ball, ricotta, goat cheese, or add a burrata ball after roasting.
- This dip is best served warm.
- Store the leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Terri says
Love your style and receipes
Little Sunny Kitchen says
Thank you so much!