Baked Feta Dip with Fig Preserves
User Reviews
4.8
Baked Feta Dip with Fig Preserves
Description
The Baked Feta Dip with Fig Preserves centers on blocks of feta cheese baked until golden and creamy. The feta is seasoned simply with avocado oil, oregano, and black pepper to enhance rather than overwhelm its salty, tangy character. Toasted pecans mixed with fig preserves create a sweet, crunchy topping that contrasts the smooth, slightly tangy cheese beneath. Baking the dip in two stages softens the cheese for easy spreading and warms the topping to meld the flavors.
Its texture is creamy and spreadable with a pleasant nuttiness from the pecans and fruity sweetness from the figs. The herbs add a subtle earthiness. The dip works well as a starter or snack, spread on toasted bread or crackers to balance savory and sweet.
For this recipe, using block feta allows it to bake evenly and soften thoroughly, while toasting pecans brings out their flavor and crunch. Fig preserves complement feta’s saltiness with their distinctive sweetness. Oregano and thyme contribute aromatic complexity without overpowering the mix.
Ingredients
- 14 to 16 ounces feta cheese block form
- 3 Tbsp avocado oil
- ½ tsp oregano or dried parsley, dried
- 1 pinch black pepper
- 1/2 cup fig preserves
- ½ cup pecans chopped, raw
- 1/2 tsp thyme optional, fresh
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Transfer the pecans to a small skillet and heat them over medium heat on the stove top, stirring occasionally, until toasted and crunchy, about 1 to 3 minutes. Remove the pecans from the stove top and immediately transfer them to a bowl or measuring cup. Add in the fig preserves and mix the preserves and nuts together.
- Remove the blocks of feta from their packaging and place them in a small oven-safe dish. I recommend using a small casserole dish. Drizzle the feta blocks with avocado oil, then sprinkle them with dried oregano and black pepper.
- Bake at 400 for 20-25 minutes or until cheese is golden brown, then remove the feta from the oven. Decrease the oven temperature to 350 degrees F. Transfer the feta to the same serving dish you intend to use for serving the dip and stir it with a spoon until creamy. Pour the fig spread and pecans on top of the feta and bake for another 12 to 17 minutes at 350 or until the topping is hot and the cheese is bubbly.
- Remove feta dip from the oven and transfer it to a trivet, kitchen towel, or baking sheet and alert your guests that the dish is very hot. Sprinkle the fresh thyme over the hot dip.
- Serve baked feta dip with toasted baguette, pita bread, and/or crackers.
Notes
- Using two 7-ounce blocks of feta cheese yields the correct amount and baking consistency.
- Toast pecans briefly until crunchy but not burnt to enhance their flavor.
- This dip is best served warm for optimal creaminess and flavor blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Servings
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1Serving (of 20) | |
| Calories | 110kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 182mg | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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