Easy Baked Feta Dip

Here is my favorite baked feta dip recipe, with creamy feta cheese, herbs, garlic, and a drizzle of olive oil, all baked until bubbly and served with warm pita bread or crackers.

This baked feta dip is always the first thing to disappear at our dinner parties. I’ve learned to make a double batch because everyone keeps going back for more. There’s something about warm, melted cheese that just makes people happy, you know?

What Kind of Feta Cheese Should I Use?

For this baked feta dip, you’ll want to grab a good quality block of feta rather than the pre-crumbled stuff. Block feta holds its shape better when baked and gives you that perfect creamy-yet-firm texture you’re looking for. Greek feta tends to be a bit saltier and tangier than other varieties, while French or Bulgarian feta can be milder and creamier. Any of these will work great, so just go with what looks freshest at your store. Make sure to pat the feta dry with paper towels before baking to remove excess brine – this helps prevent your dip from getting too watery.

Options for Substitutions

This Mediterranean-inspired dip is pretty adaptable, so here are some easy swaps you can make:

• Feta cheese: While feta is really the star here, you can try goat cheese or ricotta for a milder flavor. Keep in mind that these cheeses are creamier, so your dip will have a different texture but will still taste great.
• Cherry tomatoes: Regular diced tomatoes work fine – just use about 2 cups and drain off some of the excess juice. Grape tomatoes are also a perfect substitute.
• Kalamata olives: Any Mediterranean olives will do the trick – try green olives, Castelvetrano, or even black olives from a can. You can also skip them entirely if olives aren’t your thing.
• Fresh basil: Fresh oregano or thyme work well here, or you can use about 1 teaspoon of dried herbs instead. Even fresh parsley adds a nice pop of color and freshness.
• Serving options: Don’t stress about fancy crostini – toasted baguette slices, pita chips, or even sturdy crackers like water crackers work perfectly for scooping up this creamy dip.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked feta dip is using low-quality or pre-crumbled feta, which can turn grainy and lose its creamy texture when heated – stick with a good block of feta in brine for the best results.

Another common error is overbaking the dip, which can cause the feta to become rubbery and the tomatoes to burst too much, so keep an eye on it and remove it once the cheese is soft and the tomatoes are just starting to blister.

Don’t forget to taste and adjust the seasoning before serving, as feta can vary in saltiness, and adding the fresh basil only after baking prevents it from wilting and turning bitter.

For the perfect consistency, let the dip cool for just a few minutes before serving – it should be warm and spreadable, not scorching hot.

What to Serve With Baked Feta Dip?

This warm, creamy dip is perfect with toasted pita chips, crusty baguette slices, or even simple crackers for scooping up all that melty feta goodness. I love serving it alongside fresh vegetables like cucumber slices, bell pepper strips, or cherry tomatoes to balance out the richness of the cheese. For a more substantial spread, try pairing it with grilled chicken or lamb, since the Mediterranean flavors work so well together. You can also serve it as part of a mezze platter with hummus, olives, and stuffed grape leaves for a complete Greek-inspired feast.

Storage Instructions

Keep Fresh: This baked feta dip is actually great the next day! Store any leftovers in the fridge in an airtight container for up to 4 days. The flavors really meld together nicely overnight, so don’t be surprised if it tastes even better tomorrow.

Freeze: While you can freeze this dip for up to 2 months, I’ll be honest – the texture changes quite a bit once thawed. The feta and tomatoes release more liquid, so it’s best enjoyed fresh or within a few days of making it.

Warm Up: To bring leftover dip back to life, just pop it in a 350°F oven for about 10-15 minutes until it’s warmed through and bubbly again. You can also microwave it in 30-second intervals, stirring between each one. Add a fresh sprinkle of basil before serving to brighten it up!

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 15-20 g
• Fat: 30-35 g
• Carbohydrates: 20-30 g

Ingredients

For the baked feta and tomatoes:

• 1 block feta cheese (5 to 8 oz)
• 4 whole garlic cloves, peeled
• 2 cups cherry tomatoes
• 1/3 cup kalamata olives, halved and pitted (optional)
• 2 tbsp extra virgin olive oil
• Pinch crushed red pepper flakes (optional)
• Ground black pepper, to taste
• Salt, as needed

For finishing and serving:

• 2 tbsp fresh basil, thinly sliced
• Toasted crostini, pita chips, or crackers

Step 1: Prepare and Assemble Ingredients in Baking Dish

• 1 block feta cheese (5 to 8 oz)
• 4 whole garlic cloves, peeled
• 2 cups cherry tomatoes
• 1/3 cup Kalamata olives, halved and pitted (optional)
• 2 tbsp extra virgin olive oil
• pinch crushed red pepper flakes (optional)
• ground black pepper, to taste

Preheat your oven to 425°F with a rack positioned in the upper third.

In a two-quart baking dish, place the block of feta cheese in the center.

Arrange the peeled whole garlic cloves, cherry tomatoes, and (if using) halved Kalamata olives around the feta.

Drizzle the extra virgin olive oil over the entire mixture and sprinkle with crushed red pepper flakes if you’d like a spicy kick, plus several twists of ground black pepper to taste.

Step 2: Roast the Feta and Vegetables

• assembled baking dish from Step 1

Bake the prepared baking dish on the upper third rack of the oven for 20 minutes.

Once done, take the dish out and place it on a heat-safe surface.

Give the tomatoes a gentle stir around the feta and tuck the garlic cloves back down to the bottom.

This will ensure even roasting and prevent the garlic from burning.

Step 3: Finish Roasting and Check for Doneness

• partially roasted feta and vegetables from Step 2

Return the baking dish to the oven and roast for an additional 10 to 15 minutes, or until the cherry tomatoes look juicy and shriveled and the feta starts to turn slightly golden.

Roasting times can vary depending on your oven, so keep an eye out for these visual cues.

Step 4: Smash Garlic and Gently Combine

• roasted feta and vegetables (from Step 3)
• salt, as needed

Remove the dish from the oven.

Using a fork, carefully locate the four garlic cloves and smash each one against the side of the pan to release their flavor.

Gently swirl the feta and tomatoes together to distribute everything more evenly, but avoid mixing to uniformity—a little texture is nice here.

Taste and, if needed, add a pinch of salt, especially if you omitted the olives.

I find the saltiness perfect with olives, but you can adjust to your preference.

Step 5: Garnish and Serve

• 2 tbsp fresh basil, thinly sliced
• toasted crostini, pita chips, or crackers

Finish the dish by sprinkling the fresh, thinly sliced basil all over the top.

Serve the warm feta bake with toasted crostini, pita chips, or crackers for dipping.

I love adding a generous amount of basil for its fresh aroma and vibrant color—it really brightens the final dish.