Baked Feta Dip with Fig Preserves
This delicious appetizer features creamy feta cheese, sweet fig preserves, and crunchy pecans for a party for your taste buds! Change it up using different preserves or nuts!
Servings: 20 Servings
Calories: 110kcal
Equipment
Ingredients
- 14 to 16 ounces block feta cheese *
- 3 Tbsp avocado oil
- ½ tsp dried oregano or dried parsley
- 1 pinch black pepper
- 1/2 cup fig preserves
- ½ cup raw pecans chopped
- 1/2 tsp fresh thyme optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Transfer the pecans to a small skillet and heat them over medium heat on the stove top, stirring occasionally, until toasted and crunchy, about 1 to 3 minutes. Remove the pecans from the stove top and immediately transfer them to a bowl or measuring cup. Add in the fig preserves and mix the preserves and nuts together.
- Remove the blocks of feta from their packaging and place them in a small oven-safe dish. I recommend using a small casserole dish. Drizzle the feta blocks with avocado oil, then sprinkle them with dried oregano and black pepper.
- Bake at 400 for 20-25 minutes or until cheese is golden brown, then remove the feta from the oven. Decrease the oven temperature to 350 degrees F. Transfer the feta to the same serving dish you intend to use for serving the dip and stir it with a spoon until creamy. Pour the fig spread and pecans on top of the feta and bake for another 12 to 17 minutes at 350 or until the topping is hot and the cheese is bubbly.
- Remove feta dip from the oven and transfer it to a trivet, kitchen towel, or baking sheet and alert your guests that the dish is very hot. Sprinkle the fresh thyme over the hot dip.
- Serve baked feta dip with toasted baguette, pita bread, and/or crackers.
Notes
*I use two 7-ounce blocks of feta
Nutrition
Serving: 1Serving (of 20) | Calories: 110kcal | Carbohydrates: 6g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 182mg | Sugar: 5g