I crafted this Baked Feta Dip with Fig Jam and Pecans to blend creamy, tangy feta with sweet fig jam and nutty pecans into a warm, irresistible appetizer. It’s elegant yet effortless—perfect with crusty bread or crackers.
Why You’ll Love This Recipe
I adore how the soft, melty feta becomes luscious when baked under a sweet layer of fig jam and crunchy pecans. The contrast of textures and flavors—tangy, sweet, salty, and nutty—makes every bite feel luxurious without demanding effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Block of feta cheese
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Fig jam or fig preserves
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Pecans, chopped (toasted if desired)
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Olive oil
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Fresh thyme or rosemary, finely chopped (optional)
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Black pepper
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Optional: drizzle of honey for garnish
Directions
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I preheat the oven to 375 °F (190 °C).
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I place the whole block of feta in a small baking dish or ovenproof skillet.
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I spread a generous layer of fig jam over the top of the feta.
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I sprinkle chopped pecans over the jam, pressing them lightly so they stick. I drizzle olive oil around the edges.
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I optionally scatter fresh thyme or rosemary and add a crack of black pepper.
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I bake for about 15–18 minutes until the feta is warmed through, slightly softened, and the jam and nuts are bubbly.
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Once out of the oven, I let it rest for a few minutes, then optionally drizzle a bit of honey over the top before serving with bread or crackers.
Servings And Timing
This recipe makes about 1 to 1¼ cups of dip—enough for 4–6 people as an appetizer.
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Prep time: 5–10 minutes
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Bake time: 15–18 minutes
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Total time: around 25 minutes
Variations
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I swap fig jam for apricot or date preserves if I want different fruit notes.
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I use walnuts or pecan halves instead of chopped pecans for crunch.
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I stir in chili flakes or drizzle chili oil before baking for heat.
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I place a few thyme sprigs atop feta before baking for more herb flavor.
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I add a light balsamic glaze drizzle after baking for a tangy-sweet finish.
Storage/Reheating
I store leftover dip in an airtight container in the fridge for 2–3 days, but it’s best enjoyed warm fresh. To reheat, I bake it at 350 °F for about 10 minutes until soft and bubbly again. If refrigerated, I let it come to room temperature before serving and refresh the flavors with a light honey or oil drizzle.
FAQs
Can I Use Crumbled Feta Instead of a Block?
I prefer using a block of feta—it warms evenly and holds its shape better in the oven. Crumbled feta can be used, but the texture will be grainier.
Do I Need to Toast the Pecans Beforehand?
I like toasting pecans briefly—it enhances their flavor, though raw nuts will work too. I toast them in a dry pan for a few minutes until fragrant.
Can I Make This Ahead of Time?
Yes. I assemble the dip ahead and refrigerate. I bake it just before serving to preserve the warm, melty texture.
What Should I Serve With This Dip?
I often serve it with crusty baguette slices, pita chips, seeded crackers, or grilled flatbread. Fresh fruit like pear or apple slices also pairs nicely.
Is This Dip Vegetarian?
Yes—this recipe is vegetarian. For a vegan version, I use vegan feta and vegan butter or oil.
Conclusion
I love making this Baked Feta Dip with Fig Jam and Pecans when I want a show-stopping appetizer that feels both indulgent and effortless. With melted feta, sweet jam, and crunchy nuts, it delivers complex flavor with just a few ingredients. Perfect for gatherings, grazing boards, or cozy snacking alike.
Print
Baked Feta Dip with Fig Jam and Pecans
- Prep Time: 5–10 minutes
- Cook Time: 15–18 minutes
- Total Time: 25 minutes
- Yield: 1 to 1¼ cups of dip (4–6 servings)
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Baked Feta Dip with Fig Jam and Pecans is a warm, elegant appetizer that combines tangy feta, sweet fig jam, and crunchy pecans. It’s creamy, luxurious, and perfect for entertaining or snacking with crusty bread or crackers.
Ingredients
1 block feta cheese (about 7 oz)
2–3 tbsp fig jam or fig preserves
2 tbsp chopped pecans (toasted optional)
1 tbsp olive oil
1/2 tsp fresh thyme or rosemary, finely chopped (optional)
Freshly ground black pepper
Optional: 1 tsp honey for garnish
Instructions
- Preheat oven to 375 °F (190 °C).
- Place the block of feta in a small ovenproof dish or skillet.
- Spread fig jam evenly over the top of the feta block.
- Sprinkle chopped pecans on top and gently press them into the jam.
- Drizzle olive oil around the edges of the dish.
- Optionally sprinkle with fresh thyme or rosemary and a few grinds of black pepper.
- Bake for 15–18 minutes until the feta is warm and the jam and pecans are bubbly.
- Let rest a few minutes. Optionally drizzle with honey before serving.
- Serve warm with crusty bread, crackers, or sliced fruit.
Notes
Swap fig jam with apricot or date preserves for variety.
Top with walnuts or pecan halves for a different crunch.
Add chili flakes or chili oil before baking for heat.
Drizzle balsamic glaze after baking for tangy depth.
Use a shallow baking dish for even heating and presentation.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 140
- Sugar: 4g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 20mg
