Easy Baked Feta Dip with Roasted Cherry Tomatoes

Clara Woods

A warm, creamy, and tangy Mediterranean-inspired dip that's perfect for sharing. Roasted cherry tomatoes burst with sweetness, blending beautifully with the salty, melted feta for an unforgettable appetizer.

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Prep Time 10

Cook Time 25

Total Time 35

Servings 4 servings

Calories 210 kcal

Ingredients

1 block feta cheese 8 oz, preferably in brine, drained and patted dry
2 cup cherry tomatoes whole, rinsed and patted dry
3 clove garlic minced
2 tbsp extra virgin olive oil plus more for drizzling
1 tbsp fresh oregano chopped (or 1 tsp dried)
0.5 tsp red pepper flakes optional, for a touch of heat
0.25 tsp black pepper freshly ground
1 tbsp honey optional, for balancing acidity

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. Make-Ahead: You can assemble the dish (without baking) up to a day ahead; cover and refrigerate. Add 5-10 minutes to the bake time. Substitutions: Use goat cheese instead of feta. Add olives or artichoke hearts for more variety. Serving Suggestion: Garnish with fresh basil or parsley and a final drizzle of olive oil.