Homemade Baked Feta Dip recipe with cherry tomatoes

This Baked Feta Dip is a warm, creamy, flavour-packed Feta Cheese Dip made with roasted cherry tomatoes and spices for the ultimate mediterranean-baked feta experience. Perfect for dinner parties, this easy baked feta appetizer pairs beautifully with pita chips, toasted baguette, or crostini and is sure to become your new signature appetizer.

Baked Feta Dip

A few years ago, baked feta pasta took over the internet, and this dip is inspired by that same viral idea—just made even easier and quicker for everyday cooking. 

These days, I’m all about making hosting feel light and enjoyable, the kind of get-togethers where you’re actually with your guests instead of running around in the kitchen. 

Having a few quick, no-fuss recipes—like this cozy baked feta dip, our whipped ricotta, the cozy feta dip, or even simple dessert dips—really makes hosting stress-free and fun.

Ingredients

• 200 g feta cheese (preferably a block)
• 2 tbsp cream cheese (optional, for extra creaminess)
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 2–3 garlic cloves, sliced or minced
• ½ tsp chili flakes
• ½ tsp dried oregano or Italian seasoning
• Black pepper, to taste
• Fresh basil or parsley, chopped
• Optional: a drizzle of honey or balsamic glaze before serving

Ingredient Notes

• Feta cheese: A block of feta works best because it bakes evenly and turns soft and creamy. Avoid pre-crumbled soft feta cheese as it doesn’t melt the same way.
• Cream cheese: Completely optional, but it adds a lovely smoothness and helps the dip turn extra creamy.
• Olive oil: Use a good-quality extra virgin olive oil for the best flavour since it forms the base of the dip.
• Cherry tomatoes: These roast beautifully and add natural sweetness. You can swap them with regular tomatoes, but cherry tomatoes give the best texture. You can also toss in a few sun-dried tomatoes for extra flavour.
• Garlic: Fresh garlic adds a deep, roasted flavour. Slice it for milder flavour or mince for a stronger one.
• Red pepper flakes (chili flakes): Adjust based on how spicy you like the dip.

Step by Step Instructions

Preheat the oven to 190°C (375°F).

Prepare the ingredients: unwrap the feta block and halve the cherry tomatoes (or chop 1 large tomato). Slice or mince 2–3 garlic cloves.

Place the block of feta cheese in the center of a small baking dish. Scatter the cherry tomatoes and garlic around it.

Drizzle 2 tbsp olive oil over the feta and tomatoes. Sprinkle ½ tsp chili flakes and ½ tsp dried oregano (or Italian seasoning). Add a grind of black pepper.

Tuck a few basil leaves (or parsley) around the dish — they’ll roast lightly and perfume the dip.

Put the dish in the oven and bake for 20–25 minutes, or until the tomatoes are very soft and the feta is warm and slightly golden at the edges.

Remove from the oven. If using, add 2 tbsp cream cheese then mash the feta and tomatoes together with a fork until you reach a spreadable, slightly chunky consistency. Stir in the chopped fresh herbs.

Drizzle a little honey or balsamic glaze for a sweet contrast, if you like.

Transfer to a serving plate (or serve straight from the dish) with pita chips, toasted baguette slices, or crostini. Fun ways to serve this warm feta dip include pairing it with olives, flatbreads, or adding it to bowls the next day.

Best Tips

• I first tested this recipe using whole cherry tomatoes, and they took longer to soften. Halving them helps them roast faster, release their juices, and blend beautifully into the dip.
• A block of feta softens and bakes evenly. Pre-crumbled feta doesn’t melt the same way and can turn dry.
• Olive oil keeps the feta creamy and prevents the tomatoes from drying out while baking.
• The dip is at its best when served hot from the oven, while the feta is soft and the tomatoes are jammy.
• Serve the baked feta dip with Pita chips, Toasted baguette slices, Crostini, Crackers, Breadsticks, Warm pita bread, and Fresh veggies like cucumber or bell peppers.

• Make-Ahead: Assemble everything in the baking dish and refrigerate for up to 24 hours, then bring it to room temperature for 10 minutes before baking; mash only after baking for the best texture.
• Storage: Keep leftovers in an airtight container for 2–3 days in the fridge—it's normal for the dip to firm up when chilled.
• Reheating: Warm gently in the microwave (20–30 seconds at a time) or on the stovetop with a splash of water or milk; avoid oven reheating once mashed.
• Leftovers: Use any extra dip in pasta, wraps, grain bowls, on toast or sandwiches, or mixed into warm roasted vegetables. You can also pulse leftover dip in a food processor for a smoother spread

Related Recipes:

1. Whipped Feta Dip
2. Whipped Ricotta Dip
3. Mini Baguette

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