Baked Olive, Tomato, And Feta Dip – a delicious recipe with tomato sauce, feta cheese, olives, tomatoes, garlic, oregano. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 400u00b0 F.
2
Pour the tomato sauce into the bottom of a small oven-safe dish (I used a 6-inch round). Place the feta in the center and press to slightly break the block apart. This is a rough-crumbly-spreading situation, not a make-a-clean-cheese-layer situation.
3
In a medium bowl, mix the olives, tomatoes, garlic, oregano, and pepper - you don't need to season with salt, as the feta is salty enough on its own. Pour the mixture evenly over the cheese.
4
Bake for 15 minutes. Your kitchen will smell like pizza and the feta will get warm and spreadable. Top with the parsley once it's out of the oven.
5
Serve to guests with toast or crackers, or stuff into a pita pocket with a fried egg and arugula for a meal for yourself.
252
kcal
Calories
19
g
Fat
6
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup tomato sauce, homemade or store-bought (a teeny amount! so the cheese doesn't stick to the bottom! a perfect use for leftovers or the dregs of the jar), 8 ounces block of feta cheese, drained, 1/2 cup pitted and roughly chopped Kalamata olives, 1 1/3 cups halved cherry tomatoes, and more.
Yes, Baked Olive, Tomato, And Feta Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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