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Baked Feta Dip with Fig Preserves
4.8 from 69 votes

Baked Feta Dip with Fig Preserves

This baked feta dip combines creamy, golden-brown feta cheese with the sweet and slightly tart contrast of fig preserves mixed with toasted pecans. The rich, crumbly texture of baked feta softens into a indulgent spread after baking. Oregano, thyme, and black pepper add an herbal note that complements the natural sweetness of figs. Perfect as a warm appetizer, it pairs well with bread or crackers and offers a sophisticated yet approachable flavor combination.

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 20 Servings
Calories: 110 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. ​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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 20 Servings

Amount Per Serving

Calories 110

% 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.