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Baked Feta Dip with Fig Preserves and Toasted Pecans Recipe

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  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 20 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Baked Feta Dip is a warm, creamy, and flavorful appetizer featuring golden-baked feta cheese topped with sweet fig preserves and toasted pecans. Enhanced by fragrant herbs and a drizzle of avocado oil, it makes a perfect crowd-pleasing snack served with toasted baguette, pita, or crackers.

Ingredients

Main Ingredients

  • 14 to 16 ounces block feta cheese
  • 3 Tbsp avocado oil
  • ½ tsp dried oregano (or dried parsley)
  • 1 pinch black pepper
  • ½ cup fig preserves
  • ½ cup raw pecans, chopped
  • ½ tsp fresh thyme (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the feta cheese.
  2. Toast Pecans: Place the chopped pecans in a small skillet over medium heat. Stir occasionally and toast them until crunchy, about 1 to 3 minutes. Remove from heat and immediately mix the warm pecans with the fig preserves in a bowl.
  3. Prepare Feta: Unwrap the feta cheese block and place it in a small oven-safe casserole dish. Drizzle the cheese with avocado oil, then sprinkle evenly with dried oregano and a pinch of black pepper.
  4. Bake Feta: Bake the feta at 400°F for 20 to 25 minutes until the cheese is golden brown. Then remove it from the oven, reduce the oven temperature to 350°F, and transfer the feta to your serving dish. Stir the cheese gently with a spoon until creamy.
  5. Add Topping and Bake Again: Spoon the fig preserves and toasted pecan mixture over the creamy baked feta. Return the dish to the oven and bake at 350°F for another 12 to 17 minutes until the topping is hot and the cheese is bubbling.
  6. Final Touch and Serve: Remove the dip from the oven and place it on a trivet or kitchen towel to protect your surface. Sprinkle fresh thyme over the hot dip if using. Serve immediately with toasted baguette slices, pita bread, or crackers for dipping.

Notes

  • You can substitute dried parsley for oregano if preferred.
  • Use raw pecans for toasting; you can also experiment with other nuts like walnuts or almonds.
  • For added flavor, fresh herbs like thyme can be omitted if unavailable or replaced with rosemary.
  • This dip is best served hot and fresh to enjoy its creamy texture and melty cheese.
  • If serving for a crowd, double the recipe and use a larger baking dish accordingly.

Find it online: https://dishrise.com/baked-feta-dip-with-fig-preserves-and-toasted-pecans-recipe/