Baked Feta Dip with Fig Jam and Pecans

Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans is a Mediterranean appetizer where feta bakes until soft and creamy, then gets topped with bubbly jam, toasted pecans, rosemary, and heat. Finish with honey and black pepper for a warm, spoonable center that pairs perfectly with pita chips.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: Mediterranean

Calories: 300

Ingredients Equipment Method Notes

Ingredients

Feta dip base

8 oz feta Use one block for best scoopable texture.
2 tbsp olive oil Drizzle over feta before baking.
1 tsp fresh rosemary, chopped Chop finely so it toasts evenly.
0.25 tsp red pepper flakes Adds gentle heat to the jam topping.
0.5 black pepper to taste Season after baking.

Topping and serving

0.33 cup fig jam Spread over the softening feta to turn bubbly.
0.33 cup pecans, chopped Toast as they bake for crunch.
2 tbsp honey Drizzle right after baking.
1 pita chips or toasted baguette for serving For scooping and serving warm.

Equipment

1 sheet pan

Method

Bake the feta

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

Top and finish

Spread the fig jam over the softened feta, then scatter the pecans, chopped rosemary, and red pepper flakes.
Bake for 8-10 minutes more at 400°F until the jam is bubbly and the pecans are toasted.
Drizzle with honey and season with black pepper.
Serve warm with pita chips or toasted baguette.

Notes

Pro tip: let the dip sit 2-3 minutes after baking so it thickens slightly for easier scooping. Store leftovers covered in the refrigerator up to 3 days; rewarm in a 325°F oven until just heated through. Freezing is not recommended because feta can become grainy. For a dairy-light swap, use a firm plant-based feta alternative and bake the same way for a similar scoopable texture.