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Creamy Baked Feta Dip with Roasted Tomatoes

Baked feta dip with tomatoes combines a creamy, tangy cheese base with cherry tomatoes roasted until they burst. Bake it in an 8x8-inch dish and serve warm after a 5-minute rest.
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Prep Time 10 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the feta dip
  • 1 block (8 oz) feta cheese crumbled
  • 4 oz cream cheese softened
  • 0.33 cup plain Greek yogurt
  • 1 cloves garlic minced
  • 1 tbsp olive oil
  • 0.25 tsp black pepper
For the roasted tomatoes
  • 1 pint cherry tomatoes
  • 1 tbsp olive oil
  • 0.5 tsp dried oregano
  • 0.25 tsp kosher salt

Equipment

  • 1 8x8-inch baking dish
  • 1 food processor

Method
 

Make the feta dip
  1. Preheat the oven to 400°F.
  2. Lightly grease an 8x8-inch baking dish.
  3. Process the feta, cream cheese, yogurt, garlic, olive oil, and black pepper until creamy.
  4. Spread the mixture in the prepared dish.
Top and bake
  1. Toss the tomatoes with the olive oil, oregano, and salt.
  2. Scatter the tomatoes over the feta mixture.
  3. Bake for 25 to 30 minutes, until the tomatoes have burst and the dip is hot around the edges.
  4. Rest for 5 minutes before serving.

Notes

For the creamiest texture, let the softened cream cheese blend smoothly with the feta. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free variation, use plant-based feta, cream cheese, and yogurt.