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Baked Feta & Olive Dip Is a Must-Have Appetizer
This baked feta and olive dip hits all the marks: creamy, rich and a perfect complement to bread, crackers or crudités. The tomatoes burst as they roast and release their juices, which combine with the softened feta, cream cheese and briny mixed olives. Red pepper flakes add a little heat, but feel free to leave them out if you prefer a milder dip.
INGREDIENTS
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12 ounces cherry tomatoes
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1 1/2 cups chopped red bell pepper
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2/3 cup pitted mixed olives, coarsely chopped
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2 tablespoons thinly sliced garlic
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1 1/2 teaspoons chopped fresh oregano
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1 teaspoon chopped fresh rosemary
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1/2 teaspoon crushed red pepper
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3 tablespoons extra-virgin olive oil, divided
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1 (8-ounce) block feta cheese, cut into 4 pieces
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4 ounces cream cheese, cut into 4 pieces
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Crackers, bread, pita chips and/or crudités for serving
INSTRUCTIONS
Preheat oven to 450°F. Combine tomatoes, bell pepper, olives, garlic, oregano, rosemary and crushed red pepper in a 2-quart ceramic baking dish. Drizzle with 1 tablespoon oil; toss to coat.
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Roast until the mixture is sizzling and the tomatoes are beginning to burst, 15 to 20 minutes. Nestle feta and cream cheese pieces into the mixture; drizzle the cheese pieces with 1 tablespoon oil.
Roast until the tomatoes burst and the cheeses are soft, 10 to 15 minutes. Stir the mixture until creamy, about 1 minute. Drizzle with the remaining 1 tablespoon oil. Serve with crackers, bread, pita chips and/or or crudités, as desired.
