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Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans is a Mediterranean appetizer made by baking soft, golden feta under bubbling jam, then finishing with toasted nuts, honey, and rosemary. The result is a warm, creamy center scoopable with pita chips or toasted baguette.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Meditterranean
Ingredients Equipment Method Notes

Ingredients
  

Feta dip base
  • 8 oz feta 1 block, about 8 ounces
  • 2 tbsp olive oil
  • 1 block (8 ounces) feta
  • 2 tbsp honey
  • 2 tbsp fig jam Use about 1/3 cup
Topping
  • 1 cup fig jam Use 1/3 cup total
  • 1 cup pecans, chopped Use 1/3 cup total
  • 1 tsp fresh rosemary, chopped Use 1 teaspoon
  • 0.25 tsp red pepper flakes Use 1/4 teaspoon
  • 1 black pepper to taste
  • 1 pita chips or toasted baguette For serving

Equipment

  • 1 sheet pan

Method
 

Bake the feta
  1. Preheat the oven to 400°F. Place the feta in a small baking dish and drizzle with the olive oil.
  2. Bake for 10 minutes, until the feta begins to soften. It should look slightly melty around the edges.
Top and finish
  1. Spread the fig jam over the top. Scatter the pecans, rosemary, and red pepper flakes evenly across the surface.
  2. Bake 8 to 10 minutes more, until the jam is bubbly and the pecans are toasted. Look for active bubbling at the jam edges.
  3. Drizzle with honey and season with black pepper. Serve warm while the center is soft.
Serve
  1. Serve the baked feta dip with pita chips or toasted baguette. Scoop into the creamy center for each bite.

Notes

Pro tip: for the creamiest center, bake just until the feta softens and keep the second bake to when the jam is visibly bubbly—overbaking can make it grainy. Refrigerate leftovers in an airtight container up to 3 days; rewarm in a 300°F oven just until warmed through. Freezing isn’t recommended for best texture. For a dietary swap, use dairy-free feta-style cheese (choose one that melts) to keep it vegetarian-friendly while maintaining the gooey bake.