Easy Baked Feta Dip with Fig Preserves Recipe

A flavour party awaits with creamy feta cheese, sweet fig preserves, and crunchy pecans in this appetiser! Try other nuts or preserves! 

– 14 to 16 ounces block feta cheese * – 3 Tbsp avocado oil – ½ tsp dried oregano or dried parsley – 1 pinch black pepper – 1/2 cup fig preserve – ½ cup raw pecans chopped – 1/2 tsp fresh thyme optional


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Preheat the oven to 400˚F. Cook pecans in a small skillet over medium heat for 1 to 3 minutes, stirring periodically, until toasted and crisp.  


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Transfer the pecans to a bowl or measuring cup straight from the stove. Mix nuts and fig preserves. Put the feta blocks in a small oven-safe dish after unpacking.

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I propose a modest casserole. Dip the feta blocks in avocado oil and add dried oregano and black pepper. 

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Cook feta at 400 for 20–25 minutes until golden brown, then remove from oven. Lower the oven to 350°F. Spoon the feta into the dip bowl and swirl until creamy.  

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Put the fig spread and pecans on top of the feta and bake for 12–17 minutes at 350 until the topping is hot and the cheese is bubbling. 

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Transfer feta dip from the oven to a trivet, kitchen towel, or baking sheet and warn visitors it is hot. Add fresh thyme to the heated dip. 

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When served with baked feta dip, crackers, pita bread, or baguette that has been toasted are all excellent accompaniments. 

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