Baked Feta Dip with Fig Jam and Pecans

Baked Feta Dip with Fig Jam and Pecans

A whole block of feta warms in a small baking dish with fig jam and fresh figs, if available. The cheese softens enough to scoop with the glossy jam, but it keeps its shape rather than melting into a smooth sauce.

Toast the pecans separately and add them after baking so they stay crunchy. Start checking the dish at 15 minutes: the best signs it’s ready are hot, softened feta and jam bubbling gently at the edges.

Ingredients for Baked Feta Dip

• 1 block moist, creamy feta, about 8 oz (225g)
• 1/3 cup fig jam (105g)
• 4 to 6 fresh figs, halved or quartered, about 1 cup (150g), optional
• 1 teaspoon fresh thyme leaves, plus a few small sprigs
• 1 teaspoon olive oil, optional
• A few turns of cracked black pepper, optional
• 1/3 cup coarsely chopped pecans (35g)

Fresh figs add juicy fruit, but the dip still works without them; keep the fig jam. Choose a small oven-safe dish that holds the feta and figs close together, with room for the jam and juices to pool around the cheese.

How to Make Baked Feta Dip

1. Heat the oven: Preheat to 375°F (190°C). Place the feta in the center of a small oven-safe dish, keeping the block intact.
2. Add the toppings: Spoon the fig jam over the feta and around its base. If using fresh figs, arrange them around and partly on top of the cheese. Add most of the thyme leaves, the optional olive oil, and black pepper, if using.
3. Bake: Bake uncovered for about 15 to 20 minutes. Check at 15 minutes, then every 2 to 3 minutes as needed. The feta should be hot and softened but still hold its shape, and the jam should bubble gently at the edges. If the jam bubbles before the feta feels warm, check frequently rather than waiting for the cheese to melt or brown deeply. Rotate the dish only if your oven browns unevenly.
4. Toast the pecans: While the feta bakes, toast the pecans in a dry skillet over medium-low heat for 3 to 5 minutes, stirring frequently. Once fragrant and lightly golden, transfer them out of the hot skillet so they don’t scorch.
5. Finish: Let the dish stand for 3 to 5 minutes. Scatter the pecans, remaining thyme leaves, and a few small sprigs over the top. Serve warm from the dish.

How to Tell When the Feta Is Ready

Look for softened cheese and gently bubbling jam, not a fully melted block. A few light golden patches are fine, but the feta does not need deep browning. Its texture varies, and it firms as it cools, so serve it warm with a spoon or sturdy dippers for scooping.

What to Serve with Baked Feta

Serve with crostini, sliced baguette, sourdough, or sturdy crackers that can scoop up both the cheese and jam. Fresh vegetables are another option.

How to Store and Reheat

Cover and refrigerate leftovers promptly. To reheat, warm gently until hot without prolonged heating; the feta may be firmer than when first served.

Nutrition

Approximate nutrition per serving, based on 1/6 of the recipe: 200 calories, 6g protein, 12g fat, and 18g carbohydrates. Approximate nutrition per 100g: 235 calories, 7g protein, 14g fat, and 21g carbohydrates. Values include the fresh figs but not optional olive oil or dippers; amounts will vary by brand.