With tomatoes, pepperoncini, kalamata olives and garlic, this spicy baked feta dip is a simple but flavorful appetizer that's perfect for entertaining!
I know it's been a while since the viral "baked feta pasta" took the internet by storm. But I'm still not over the concept! In fact, I'll make a bold claim and say that this baked feta dip, served with pita crackers and toasted bread, is the superior version.
This dip could not be easier to make and it's perfect for any gathering, be it a tailgate, holiday party or celebration. While it does have a solid kick of heat, it won't blow your head off. And you can easily adapt the recipe to suit your tastes. Hope you enjoy it as much as we do!
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Equipment
For this recipe you will need:
- Measuring cups and spoons
- Cutting board and knife
- Baking dish: I like using my 9.5 inch Le Creuset au Gratin dish. Any similar size baking dish will work!
Ingredients
- A block of feta: Use your favorite brand.
- Cherry tomatoes: The sweeter the better!
- Sliced pepperoncini: Different brands have different levels of heat ranging from quite mild to pretty spicy. Be sure to choose one based on your preferred heat level.
- Kalamata olive: I really like using kalamata olives for this recipe but you can use a different kind if you'd like. Just be sure that they are pitted.
- Olive oil: Be sure to choose a good quality oil.
- Garlic
- Italian seasoning
- Red pepper flakes
- Hot honey: I love using Mike's Hot Honey for this recipe. But you can use regular honey as well.
- Fresh basil
Serving Suggestions
My favorite way to serve this baked feta dip is straight out of the oven with pita chips and crostini or fresh bread. It's also great with fresh veggies.
Recipe FAQs
That's completely up to you! For a milder dip you can omit the red pepper flakes and replace hot honey with regular honey. Also be sure to choose a mild pepperoncini brand. For a spicier dish add more red pepper and choose a hot pepperoncini.
While I think the star of this dish is the tangy, bold flavor that comes from feta, yes you can. Goat cheese would work well or even cream cheese for a more subtle dip.
Yes, this recipe is naturally gluten free. Just be sure to double check that the pepperoncini you buy is free from gluten.
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Made this spicy Baked Feta Dip recipe? Let me know what you think in the comments!
Recipe
Baked Feta Dip
Equipment
- Measuring cups and spoons
- Cutting board and knife
- 9.5 inch au gratin dish or other similar sized baking dish
Ingredients
- 8 oz block of feta cheese
- 1 cup cherry tomatoes, halved
- ⅓ cup sliced pepperoncini peppers, drained
- ⅓ cup Kalamata olives, pitted and halved
- 3 cloves garlic, thinly sliced
- 2 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 2 teaspoon hot honey You can substitute with regular honey if you prefer.
- pinch of red pepper flakes Omit for a milder dish.
- 2 tablespoon fresh basil, thinly sliced
Instructions
- Preheat the oven to 400 degrees F.
- Add tomatoes, pepperoncini, olives and garlic to the baking dish and mix with about a tablespoon of olive oil. Toss to combine. Make a well in the center of the veggies. Place the block of feta in the middle. Drizzle the remaining olive oil over the top. Then sprinkle on the Italian seasoning and red pepper flakes. Finish with a drizzle of hot honey.
- Bake at 400 degrees F for 25-30 minutes until the veggies and feta are soft. Remove from the oven and top with sliced basil. Serve hot and enjoy!
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