Entertaining

Baked Olive, Tomato, and Feta Dip

August 23, 2015
Photo by James Ransom
Author Notes

Keep leftovers from this party fave in your fridge overnight; just pop the dish back into the oven to re-soften the cheese the next day. —Kendra Vaculin

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Makes 1 block of feta
Ingredients
  • 1/4 cup tomato sauce, homemade or store-bought (a teeny amount! so the cheese doesn’t stick to the bottom! a perfect use for leftovers or the dregs of the jar)
  • 8 ounces block of feta cheese, drained
  • 1/2 cup pitted and roughly chopped Kalamata olives
  • 1 1/3 cups halved cherry tomatoes
  • 2 cloves garlic, finely grated
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh parsley
  • a few turns fresh ground pepper
  • toast, crackers, pita, and/or a spoon for eating
In This Recipe
Directions
  1. Preheat the oven to 400° F.
  2. Pour the tomato sauce into the bottom of a small oven-safe dish (I used a 6–inch round). Place the feta in the center and press to slightly break the block apart. This is a rough-crumbly-spreading situation, not a make-a-clean-cheese-layer situation.
  3. In a medium bowl, mix the olives, tomatoes, garlic, oregano, and pepper — you don't need to season with salt, as the feta is salty enough on its own. Pour the mixture evenly over the cheese.
  4. Bake for 15 minutes. Your kitchen will smell like pizza and the feta will get warm and spreadable. Top with the parsley once it's out of the oven.
  5. Serve to guests with toast or crackers, or stuff into a pita pocket with a fried egg and arugula for a meal for yourself.

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A fan of female driven comedies, a good beat, your hair today, and making foods for friends.