Baked Feta Dip Food

BAKED FETA DIP

Steps:

• Preheat oven to 400°F.
• In an oven safe dish, place the cherry tomatoes, red peppers, red onions, olives, garlic and oregano. Pour the olive oil on top, and toss until well combined.
• Place the feta block in the middle of the baking dish surrounded by all the vegetables. Add the crushed red pepper on top of the feta cheese.
• Bake in the preheated oven for 30 minutes, until the cherry tomatoes burst, and the feta cheese melts.
• Add fresh basil leaves and serve with pita chips or crackers.

OVEN-BAKED FETA CHEESE DIP

Steps:

• Preheat oven at 400.
• In a small oven-safe baking dish, or a clay pot, layer the crumbled cheese, covering the entire bottom of the dish.
• Sprinkle the minced garlic on top of the feta cheese.
• Spoon the tomato sauce, covering the entire cheese and garlic mixture
• Mix together the mozzarella cheese and the cheddar cheese; layer on top of the tomato sauce.
• Bake it in the oven for 15 minutes, or until the cheese is melted.
• Serve it warm with a side of flatbread or tortilla chips.

BAKED FETA RECIPE

Steps:

• Heat the oven to 400 degrees F and adjust a rack in the middle.
• Arrange the onions, bell peppers, and cherry tomatoes at the bottom of a ramekin or oven-safe dish. Sprinkle with 1 tsp oregano, pinch red pepper flakes, and add some of the fresh thyme. Drizzle a bit of extra virgin olive oil.
• Add the feta on top of the arranged veggies. Season the feta block with the remaining dried oregano, pinch of red pepper flakes and whatever remains of the fresh thyme. Drizzle a generous amount of extra virgin olive oil on the feta and make sure to brush the sides with some of the oil.
• Place the baking dish on the middle rack of the oven and bake for 20 to 30 minutes (and if you like, you can stick it under the broiler very briefly to add color).
• Serve with pita chips or toasted Italian bread.

SPICY FETA DIP

Steps:

• Add the roasted red pepper, Calabrian chile paste, salt and garlic to the bowl of a food processor. Pulse until the mixture is chunky and evenly chopped. Using your hands, break the feta up into large chunks and add it to the food processor. Pulse the mixture until the feta is incorporated into the pepper mixture. (The mixture should remain slightly chunky.) Refrigerate for at least 30 minutes for the flavors to come together. Serve with crackers, veggies, on sandwiches or burgers. Spicy feta dip will keep, refrigerated in an airtight container, up to 1 week.

WARM FETA CHEESE DIP

Steps:

• Preheat oven to 400°. In a small bowl, beat cream cheese, feta cheese, peppers and basil until blended. Transfer to a greased 3-cup baking dish. Bake until bubbly, 25-30 minutes. Serve with baguette slices or chips., Editor's Note: To prepare in a slow cooker, mix ingredients as directed. Pour into a greased 1-1/2-qt. slow cooker; cook, covered, on low until heated through, 2-3 hours.

WHIPPED FETA DIP

Steps:

• Place first 5 ingredients in a food processor; process until smooth. Spoon into serving dish; drizzle with olive oil and sprinkle with mint.

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
• Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

HERBED FETA DIP

Steps:

• Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.

SPICY FETA CHEESE DIP

Steps:

• Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
• Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

BAKED FETA-MARINARA DIP

Steps:

• Preheat oven to 350 degrees.
• In a blender, process marinara and piquillo peppers until smooth; transfer to a small (about 8-by-6-inch) heatproof dish. Top with feta.
• Bake until bubbly around edges, about 20 minutes. Garnish with basil and red-pepper flakes, and serve with crostini.

HOT FETA ARTICHOKE DIP

Steps:

• Preheat oven to 350°.
• Mix all ingredients together.
• Place mixture in a pie pan.
• Bake 20- 25 minutes or until slightly browned.
• If you like top with tomatoes and green onions.
• Serve with pita bread, bagel toast, crackers or even tortilla chips.