This Baked Feta Dip with Tomatoes is the tastiest simple appetizer. Think warm and creamy feta, roasted tomatoes, and garlic, finished with a drizzle of honey and lots of fresh basil. Pair this baked feta with your favorite crackers, bread, or homemade crostini. So addicting, especially if you love cheese as much as I do.
Looking for dip recipes? Try my Easy Air Fryer Spinach Dip.
Jump to:
Highlights
- Simple & fresh ingredients
- Easy hands off recipe
- Warm & creamy feta paired with roasted tomatoes
- Sweet & salty
- Great party & holiday appetizer
Ingredients
- Feta: I recommend using the blocks of feta that come in a brine for this recipe. It has the best flavor and texture. You should be able to find this near the crumbled feta.
- Cherry Tomatoes: Use a variety of colors if possible.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start . . .
- Prep tomatoes. Wash, dry, and using a small paring knife, cut the tomatoes in half.
- Peel the garlic. I recommend detaching the cloves from the head using your hands. Then, use your palm to firmly press on the garlic clove. This should make the skin come off easily.
- Preheat the oven to 400 degrees.
Step 1: Place the feta in the center of a baking dish. Arrange tomatoes and garlic around the feta. Sprinkle the dried herbs on top. Season with salt and pepper. Lastly, drizzle everything with the olive oil.
Step 2: Bake for 35-40 minutes. Broil on high for a couple of minutes or until the feta begins to become golden brown. Drizzle with honey and garnish with fresh basil.
TIP - Serve hot!!
Expert Tips & Recipe Notes
- Use fresh garlic. I highly recommend fresh garlic. Do not swap this for minced garlic or garlic powder.
- Broil. If you want more color or a bit of a char, broil the feta to finish it. Keep a close eye on it so it does not burn.
- Serve with bread, crackers, or crostini. I love serving this dip with rosemary sea salt crackers or slice baguette.
- Build the perfect bite. Start with the bread or cracker. Spread the roasted garlic across it. Then add the feta, tomatoes, and basil.
FAQs
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Yes you can prep it ahead of time. Complete step 1 and then cover the dish and stick it in the fridge up to 1 day in advance. Pull it out and bake it right before serving.
I recommend warm bread, crostini, crackers, flat bread, or fresh vegetables. You can even serve it over pasta.
You need to heat the cheese in the oven or microwave. It does not spread when it melts like other cheeses. It will keep its form but texture will soften and it will be creamier.
Make this recipe! 😉 Bake the feta and serve it with bread as an appetizer.
Related Recipes
Baked Feta Dip with Tomatoes
Ingredients:
- 1 8 ounce block feta*
- 2 cups halved cherry tomatoes*
- 10-12 cloves garlic
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- pinch of salt
- few cracks of pepper
- 2 Tablespoons olive oil
- drizzle of honey
- handful of fresh basil
- bread for serving
Instructions:
- Review all recipe notes and instructions before beginning.
- Preheat the oven to 400 degrees.
- Place the feta in the center of a baking dish. Arrange tomatoes and garlic around the feta. Sprinkle the dried herbs on top. Season with salt and pepper. Lastly, drizzle everything with the olive oil.
- Bake for 25-30 minutes. Broil on high for a couple of minutes or until the feta begins to become golden brown. Drizzle with honey and garnish with fresh basil.
Looked, smelled and tasted amazing! But the cheese was light rubber. It was never soft and creamy. I did the full 40 min. Did I maybe do something wrong?
So sorry about that! I have never had this issue. It could be the brand of feta but I am not sure.