Baked Feta Dip with Fig Jam and Pecans

Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans is a Mediterranean-style appetizer with a creamy, golden center and bubbly fruit topping. Serve it warm with pita chips for an easy scoop-and-smear dip with toasted nuts and rosemary.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: Meditmenterranean

Calories: 420

Ingredients Equipment Method Notes

Ingredients

feta

1 block (8 oz) feta Use a single block for easy melting into a creamy center.

topping

2 tbsp olive oil Drizzle before baking to help the feta soften and turn lightly golden.
0.33 cup fig jam Spread over the feta so it bubbles as it bakes.
0.33 cup pecans, chopped Toast slightly in the oven for a nutty crunch.
2 tbsp honey Finish with a drizzle for gloss and sweetness.
1 tsp fresh rosemary, chopped Adds fresh, piney flavor to the baked topping.
0.25 tsp red pepper flakes Use for gentle heat alongside the sweet fig jam.
black pepper Add to taste at the end.
pita chips or toasted baguette for serving Serve warm with scoops for dipping.

Equipment

1 sheet pan

Method

Preheat and bake the feta

Preheat the oven to 400F, then place the feta in a small baking dish and drizzle with olive oil. Bake for 10 minutes, until the feta begins to soften and the edges look slightly golden.

Add the fig jam topping

Spread the fig jam over the top of the softened feta. Scatter the pecans, rosemary, and red pepper flakes over the jam, with visible flecks and nuts on top.

Bake until bubbly

Return to the oven and bake for 8 to 10 minutes more, until the jam is bubbly and the pecans are toasted. Look for bubbling around the edges and browned nut surfaces.

Finish and serve

Drizzle with honey and season with black pepper. Serve warm with pita chips or toasted baguette for scooping.

Notes

Pro tip: let the baked dip stand 2 minutes before serving so it thickens slightly and scoops cleanly without collapsing. Store leftovers in the refrigerator up to 3 days; rewarm gently in a 300F oven until loosened. Freezing isn’t recommended due to feta texture. For a dairy-free variation, swap in plant-based feta-style cheese and keep the bake time the same, checking for bubbling.