Entertaining

Baked Olive, Tomato, and Feta Dip

August 23, 2015
3 Ratings
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.

See what other Food52ers are saying.

  • Monica Lemkowitz
    Monica Lemkowitz
  • Julie Swanson
    Julie Swanson
  • rob
    rob
  • gcooks
    gcooks
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

5 Reviews

gcooks June 3, 2018
i've been making this for some time and find it is always delicious, simple to make and well received. plus, its totally forgiving. i can make all kinds of what-have-i-got-in-my-fridge type modifications with success: different types of olives, harissa, herbs, feta...
 
Monica L. January 17, 2018
I made this as an appetizer for Christmas. The only things I did differently were to use a sheep/goat's milk feta and I added some golden raisins. It was one of the tastiest and easiest things I have ever made! My boyfriend and I have made it twice since then and Christmas was only a month ago. And if I want to make it during the summer I'll throw it into a heatproof dish and put it on the barbeque!
 
Julie S. June 28, 2017
No oven use during summer! I'll try to use microwave with toaster oven to crisp it up. I don't know why so many recipes call for heating up your house in the summer. Disappointing.
 
rob February 23, 2017
Found it far too salty even with a less aggressive Danish fetta.
 
Betsey August 26, 2015
How much smashing is required? The photo makes it look quite smashed.