Baked Feta Dip with Fig Preserves and Toasted Pecans Recipe
This Baked Feta Dip is a warm, creamy appetizer featuring golden-baked feta cheese topped with sweet fig preserves and toasted pecans, finished with a hint of fresh thyme. Perfect for serving with toasted baguette, pita bread, or crackers, it combines salty, sweet, and nutty flavors in a delicious crowd-pleaser that’s easy to prepare in under an hour.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 20 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Feta Dip
- 14 to 16 ounces block feta cheese (two 7-ounce blocks recommended)
- 3 Tbsp avocado oil
- ½ tsp dried oregano or dried parsley
- 1 pinch black pepper
Topping
- ½ cup fig preserves
- ½ cup raw pecans, chopped
- ½ tsp fresh thyme (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the feta.
- Toast Pecans: Place the chopped pecans in a small skillet over medium heat on the stovetop. Stir occasionally for 1 to 3 minutes until the pecans are toasted and crunchy. Immediately remove them from heat and transfer to a bowl or measuring cup.
- Mix Topping: Add the fig preserves to the toasted pecans and stir until combined. Set aside.
- Prepare Feta for Baking: Remove feta blocks from their packaging and place them in a small oven-safe dish or casserole dish. Drizzle with avocado oil and sprinkle with dried oregano (or parsley) and a pinch of black pepper.
- Bake Feta: Bake the feta at 400°F for 20-25 minutes until the cheese is golden brown and slightly bubbling.
- Reduce Oven Temperature and Stir: Remove the feta from the oven and reduce the oven temperature to 350°F. Transfer the feta to the serving dish if desired, and stir it with a spoon until creamy and smooth.
- Add Topping and Bake Again: Spoon the fig and pecan mixture over the creamy feta and bake for another 12 to 17 minutes at 350°F until the topping is hot and the cheese is bubbly.
- Finish with Thyme and Serve: Remove the baked feta dip from the oven and place it on a trivet or heat-safe surface. Sprinkle the fresh thyme on top while the dip is hot. Serve immediately with toasted baguette, pita bread, or crackers.
Notes
- I use two 7-ounce blocks of feta for this recipe.
- Be sure to toast the pecans just until crunchy to maximize their flavor before mixing with fig preserves.
- The dip is very hot when it comes out of the oven—use caution when serving.
- Fresh thyme is optional but adds a lovely herbal note if available.
