Baked Olive, Tomato, and Feta Dip
Summertime is a perfect time to explore new snackable flavors. This healthy baked olive, tomato, and Feta dip bring a taste of the Mediterranean straight to your plate.
We highly recommend making this for your next dinner party.
Thanks to Kendra Vaculin of Food52 for this week’s delicious recipe.
Author Notes: Keep leftovers from this party fave in your fridge overnight; just pop the dish back into the oven to re-soften the cheese the next day.
Makes: 1 block of feta
Ingredients:
- 1/4cup tomato sauce, homemade or store-bought (a teeny amount! so the cheese doesn’t stick to the bottom! a perfect use for leftovers or the dregs of the jar)
- 8ounces block of feta cheese, drained
- 1/2cup pitted and chopped Kalamata olives
- 1 1/3cups halved cherry tomatoes
- 2cloves garlic, minced
- 1teaspoon dried oregano
- 1tablespoon chopped fresh parsley
- A few turns of fresh ground pepper
- Toast, crackers, pita, and/or a spoon for eating
Directions:
- Preheat oven to 400° F.
- Pour tomato sauce into the bottom of a small baking dish (I used a 6–inch round). Place the feta in the center and press to slightly break the block apart. This is a rough-crumbly-spreading situation, not a make-a-clean-cheese-layer situation.
- In a medium bowl, mix olives, tomatoes, garlic, oregano, parsley, and pepper. Dump the mixture evenly over the cheese.
- Bake for 15 minutes. Your kitchen will smell like pizza and the feta will be warm and spreadable.
- Serve to guests with toast or crackers, or stuff into a pita pocket with a fried egg and some fresh spinach for a meal for yourself.
