No-Fuss Baked Feta

This is an easy appetizer to put together at the last minute. The Greek flavors and brininess of the olives combine with the creaminess of baked feta, and it scoops right onto crackers or toasted crostini from the baking dish. Make this Baked Feta Dip for your next book club, game night, holiday gathering or just to kick off an evening of self care. I used Pearls Specialties olives, but any mixed medley of olives will work. There are no fancy tricks to this one, but the Mediterranean flavor bomb that comes from the oven will fill your kitchen with a beautiful aroma while feeding your guests with a quick bite they won’t soon forget.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Greek

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

Servings: 8 servings

Calories: 172 kcal per serving

Ingredients

8 ounces blocks - feta cheese
6 ⅓ ounces - Greek Olives
⅓ cup - sun-dried tomatoes in oil
2 cloves - garlic
½ tsp - dried oregano
½ tsp - dried thyme
½ tsp - dried rosemary
¼ tsp - kosher salt
⅛ tsp - black pepper
pinch - red pepper flakes
3 tablespoons - olive oil

Instructions

Preheat oven to 350 degrees F. Add a block of feta cheese to the center of a baking dish.
Pour olives into the dish, surrounding the feta. Top with sun-dried tomatoes and chopped garlic.
Combine spices and sprinkle over the dish, going heavy onto the cheese. Drizzle everything with olive oil.
Bake for 22 minutes until cheese is toasty. Let rest for a few minutes and serve with crackers or sliced baguette. Optional: Once baked, stir everything together in the baking dish before serving.

Nutrition