Baked Feta Dip Recipe
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6oz (180g) cherry tomatoes
- ½ red bell pepper
- ½ small red onion (diced)
- 3 cloves garlic (minced)
- 1 oz 30g black olives (pitted and halved)
- 1 tablespoon capers
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon chili flakes
- ⅓ cup extra virgin olive oil
- 8-ounce (225g) block feta cheese
- 1 tablespoon fresh basil leaves (packed, for serving)
- pita chips (for serving)
Method
- Preheat the oven to 395°F/200°C.
- To a baking dish or a cast-iron dish, add the cherry tomatoes, bell pepper, olives, capers, onion, garlic, olive oil, chili flakes, salt, and pepper. Give everything a good stir so that the tomatoes are well coated in oil.
- Place a block of feta in the center, and drizzle with olive oil.
- Roast for 20-25 minutes or until the cherry tomatoes burst.
- Remove from the oven and garnish with fresh basil leaves. Serve warm with pita chips, crackers, or crudites.