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Easy Baked Feta Dip with Fig Jam and Pecans

Warm, creamy baked feta cheese topped with sweet fig jam, crunchy pecans, and fresh thyme, perfect for dipping.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Fusion, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Feta Dip
  • 8 ounces Feta Cheese block (not crumbled)
  • 0.25 cup Olive Oil divided
  • 0.5 cup Fig Jam good quality, thick consistency
  • 0.5 cup Pecan Halves
  • 1 tbsp Fresh Thyme Leaves chopped, plus more for garnish
  • Freshly Ground Black Pepper to taste
  • pinch Red Pepper Flakes optional
For Serving
  • Crostini, crackers, or crusty baguette slices

Equipment

  • Small oven-safe baking dish or cast iron skillet
  • Small mixing bowl

Method
 

  1. Preheat Oven & Prep Feta: Preheat oven to 375°F (190°C). Place feta block in an oven-safe dish. Drizzle with 1 tbsp olive oil.
  2. Bake Feta: Bake for 15 minutes until softened and slightly golden.
  3. Prepare Topping: In a bowl, combine fig jam, remaining 3 tbsp olive oil, pecans, thyme, pepper, and red pepper flakes (if using). This mixture should be a thick, heavy viscous consistency.
  4. Combine & Bake Again: Spread the jam and pecan mixture evenly over the baked feta. Return to oven for 10-15 minutes until bubbly and pecans are toasted. The jam should be glistening with a glossy, viscous texture.
  5. Garnish & Serve: Remove, let cool 5 minutes. Garnish with more thyme. Serve warm with crostini or bread, ensuring to scoop up the thick, gooey feta and jam.

Notes

Using a block of feta ensures a creamier, gooey texture when baked. For best results, use good quality fig jam. Toasting the pecans in the oven with the jam enhances their flavor. The dip should be thick and heavy viscous.