Baked Feta Dip with Fig Jam and Pecans

Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans delivers a creamy, golden center topped with bubbly jam. Roasted at 400°F until soft, then finished with toasted pecans, honey, and rosemary for a rich Mediterranean appetizer.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: Meditterranean

Calories: 420

Ingredients Equipment Method Notes

Ingredients

feta

8 oz feta Use a block for a creamy baked center.

olive oil

2 tbsp olive oil

fig jam

0.333 cup fig jam

pecans

0.333 cup pecans, chopped Chop to toast evenly.

honey

2 tbsp honey

rosemary

1 tsp fresh rosemary, chopped

red pepper flakes

0.25 tsp red pepper flakes

black pepper

0.1 black pepper to taste Add at the end for best flavor.

pita chips or toasted baguette

1 pita chips or toasted baguette for serving Serve warm for scooping.

Equipment

1 sheet pan

Method

Bake and soften the feta

Preheat the oven to 400°F and place the feta in a small baking dish; drizzle it with olive oil.
Bake for 10 minutes, until the feta begins to soften and turn lightly golden at the edges.

Top and finish

Spread the fig jam over the top, then scatter the chopped pecans, chopped rosemary, and red pepper flakes evenly over the surface.
Bake 8-10 minutes more, until the jam is bubbly and the pecans look toasted with a deeper color.
Drizzle with honey and season with black pepper to taste right out of the oven.
Serve warm with pita chips or toasted baguette for scooping.

Notes

For the creamiest texture, use feta as a block (not crumbles) and keep the baking dish small so the jam stays concentrated. Refrigerate leftovers in an airtight container up to 3 days; rewarm in a 350°F oven until just warmed through. Freezing isn’t recommended since baked feta can become grainy after thawing. For a lower-fat swap, use a reduced-fat feta block and keep the bake times the same, then add the honey at the end.