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–+ servings
A square dish of Baked Feta Dip topped with cherry tomatoes, herbs, and honey drizzle sits on a wooden board next to crackers, a honey dipper, and a checkered towel.

Baked Feta Dip

This baked feta dip layers a creamy cream cheese and mozzarella base under crumbled feta and roasted cherry tomatoes, peppers, and garlic and bakes until bubbly and golden for an easy impressive appetizer.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6

Ingredients
  

The Dip Base

  • 8 oz cream cheese softened or whipped
  • 1/2 cup Greek yogurt
  • 1/2 cup mozzarella shredded
  • 1/2 cup pepperoncini sliced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz feta cheese crumbled

The Tomatoes

  • 10 oz cherry tomatoes
  • 1 cup mini sweet peppers sliced, about 6 or 1 large red bell pepper, sliced
  • 3 garlic cloves roughly chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley chopped, plus more for garnish

For Serving

  • Honey optional
  • Crackers or crusty bread

Instructions
 

  • Preheat the oven to 425°F.
  • In a bowl combine the cream cheese, Greek yogurt, mozzarella, pepperoncini, and seasonings. Mix until well combined. Spread evenly into an 8x8-inch baking dish. Top with an even layer of crumbled feta.
  • In a separate bowl toss the cherry tomatoes, sliced peppers, garlic, olive oil, and seasonings until everything is evenly coated. Pour over the dip in the baking dish. Sprinkle parsley over the top. Bake for 35 to 40 minutes until the tomatoes have burst and softened, the edges of the dip are bubbling, and the top is lightly golden.
  • Garnish with fresh parsley and a drizzle of honey if desired. Serve warm with crackers or crusty bread.

Notes

  • Whipped cream cheese is easier to spread evenly into the baking dish than block cream cheese that hasn't softened fully. If using block cream cheese let it sit at room temperature for at least 30 minutes before mixing.
  • Don't skip the honey drizzle at the end. It sounds like an unusual addition but the sweetness against the salty feta and tangy pepperoncini is genuinely one of the best bites.
  • This dip is best served immediately while the cheese is still hot and bubbly and the tomatoes are just out of the oven. It can be made ahead and reheated in a 350°F oven for 15 minutes but fresh out of the oven is the ideal.
  • Use a shallow baking dish rather than a deep one so the tomatoes and peppers have direct contact with the heat and blister properly rather than steaming.
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