Mediterranean Baked Feta Dip
If you’re looking for a vibrant, flavorful dip that’s easy…
Servings: 8 servings
Ingredients
Ingredients
- ?6 oz 180 gcherry tomatoes
- ?1/2 red bell pepper
- ?1/2 smallred oniondiced
- ?3 clovesgarlicminced
- ?1 oz30 gblack olivespitted and halved
- ?1 tablespooncapers
- ?1/4 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1/2 teaspoonchili flakes
- ??cupextra virgin olive oil
- ?8-ounce 225 g blockfeta cheese
- ?1 tablespoonfresh basil leavespacked for serving
- ?pita chipsfor serving
Instructions
Instructions
- Preheat the oven to 395°F (200°C).
- In an ovenproof baking dish or cast-iron skillet large enough to hold the ingredients, add the 6 oz (180 g) cherry tomatoes, ½ red bell pepper (core, seed, and chop into bite-size pieces), ½ small red onion (diced), 3 cloves garlic (minced), 1 oz (30 g) black olives (pitted and halved), 1 tablespoon capers, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon chili flakes, and the extra virgin olive oil listed in the ingredients. Stir everything together so the tomatoes and vegetables are evenly coated in oil and seasonings.
- Place the 8-ounce (225 g) block of feta cheese in the center of the dish on top of the vegetables. Drizzle a little of the extra virgin olive oil from the ingredient list over the top of the feta.
- Roast in the preheated oven for 20–25 minutes, or until the cherry tomatoes have burst and the vegetables are tender.
- Remove from the oven, scatter the 1 tablespoon packed fresh basil leaves over the dip, and serve warm with pita chips.
Equipment
- ovenproof baking dish
- Cast-Iron Skillet
- Oven
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.
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.