Favorite Baked Feta Dip With Tomatoes, Peppers And Olives
User Reviews
5
Favorite Baked Feta Dip With Tomatoes, Peppers And Olives
Description
Favorite Baked Feta Dip features a block of feta cheese baked in a dish surrounded by halved cherry tomatoes, sliced red and green peppers, thinly sliced onion, and halved kalamata olives. The ingredients are tossed with dried oregano and olive oil, and the whole dish is sprinkled with paprika and black pepper before baking. During the 30-minute bake at 375°F (190°C), the vegetables soften and start to brown, releasing their juices and mingling with the creamy, softened feta.
The dish delivers a warm and savory mix of tangy feta with sweet roasted tomatoes and sweet-tinged peppers, augmented by the briny olives and earthy oregano. The heating causes the feta to become soft and spreadable, perfect for dipping. The contrast between the juicy vegetables and the rich cheese creates a hearty and flavorful bite.
This dish is best served immediately while the feta is warm and melty. It pairs wonderfully with fresh toasted bread for dipping and can serve as a light snack for two, an appetizer for a small group, or a side dish. Doubling the recipe and using a larger baking dish allows serving larger groups or parties.
Ingredient amounts are approximate and can be adjusted to taste. Leftovers can be cooled but are best enjoyed fresh for the texture and warmth.
Ingredients
- 3.5 ounces feta cheese (Try to buy an entire thick slice - I prefer Greek)
- 9 ounces cherry tomato cut in half
- ½ red pepper sliced into smallish strips
- ½ green pepper sliced into smallish strips (or just use 1 green or red pepper)
- ¼ onion ¼ to ½) sliced thinly, medium
- 15 kalamata olives stoned and chopped in half (or leave whole but buy stoned olives)
- ½ tablespoon oregano dried
- ¼ cup extra virgin olive oil plus a little extra
- 1 teaspoon paprika
- black pepper to taste
Instructions
- Pre-heat the oven to 190C/375F. Put the tomato halves, pepper pieces, onion and olives into a small to medium baking dish (around 8 inch x 8 inch or similar).
- Sprinkle over the oregano and pour over the olive oil. Mix well.
- Clear a gap in the middle of the vegetables. Nestle the block of feta in it.
- Sprinkle the whole dish with the paprika and some black pepper (to taste). Drizzle the top of the cheese with a little more olive oil.
- Bake for 30 minutes until the vegetables are starting to bubble and brown and the feta is soft.
- Serve immediately with fresh toasted bread (everyone serves themselves onto individual plates).
Notes
- The ingredient amounts are approximate; adjust to your taste or double to serve more guests.
- Serve immediately after baking so the feta remains warm and spreadable.
- This dip works well as a light appetizer or side dish for small gatherings or parties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(as an appetizer, or 2 as a lunch)
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 22mg | 7% |
| Sodium | 519mg | 22% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1243IU | 25% |
| Vitamin C | 46mg | 51% |
| Calcium | 147mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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