- Halve the cherry tomatoes to reduce baking time; using whole tomatoes takes longer.
- Serve with crusty bread, pita chips, crackers, or use as a spread for sandwiches and wraps.
- Make ahead by assembling the dish up to 24 hours in advance and baking when needed.
- Leftovers stay good for 2–3 days and reheat well in the microwave or stovetop; avoid oven reheating after mashing.
- Stir leftovers into pasta, grain bowls, roasted vegetables, or use as a sandwich spread.
Liked this recipe?Let us know by giving it a star rating
Homemade Baked Feta Dip recipe with cherry tomatoes
A warm, creamy baked feta dip made with juicy tomatoes, garlic, herbs, and olive oil—effortless yet impressive for any gathering.
Servings 6 people
Calories 152kcal
Ingredients
- 200 g feta cheese block preferred
- 2 tbsp cream cheese optional, for extra creaminess
- 2 tbsp olive oil
- 1 cup cherry tomatoes halved (or 1 large tomato, chopped)
- 2 -3 garlic cloves minced or sliced
- ½ tsp chili flakes adjust to taste
- ½ tsp dried oregano or Italian seasoning
- A few fresh basil leaves or parsley chopped
- Black pepper to taste
- Optional: drizzle of honey or balsamic glaze before serving
Instructions
- Preheat the oven to 200°C (400°F).
- Place the block of feta in the centre of a small baking dish.
- Scatter cherry tomatoes around it, drizzle olive oil over everything, and add garlic, seasoning, salt, and pepper.
- Bake for 20–25 minutes until tomatoes soften and the feta is warm and lightly golden.
- Remove from the oven and gently mash the feta and tomatoes together until creamy.
- Garnish with fresh basil and serve warm.
Notes
Nutrition
Calories: 152kcal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 401mg | Potassium: 88mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 6mg | Calcium: 176mg | Iron: 1mg
Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages