Baked Feta Dip with Cherry Tomatoes
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(28)
Ingredients
4 servings
- 1 block (5 to 8 ounces) feta cheese*
- 4 medium cloves garlic, peeled but left whole
- 1 pint (2 cups) cherry tomatoes
- ⅓ cup Kalamata olives, halved lengthwise and pitted (optional)
- 2 tablespoons extra virgin olive oil
- Pinch of red pepper flakes (optional, for heat)
- Freshly ground black pepper, to taste
- Salt, to taste
- 2 tablespoons thinly sliced fresh basil
- For serving: Crostini or baked pita wedges or crackers
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Preparation
Chef’s notes
Recipe inspired by the famous baked feta pasta dish.
Using a block of feta is key to this dish’s success. If it’s packed in water, drain it well before using. Blocks of feta vary in weight depending on the brand—any size between about 5 to 8 ounces will work. If your block is on the upper end of the spectrum, your dish will be more cheesy and creamy than shown here (nothing wrong with that!).
Make it gluten free:
The dip itself is gluten free. Simply serve it with gluten-free accompaniments, like your favorite gluten-free crackers.