Baked Feta Dip Recipe

Prepare oven and dish

Preheat the oven to 375°F (190°C). Choose a small ovenproof skillet or baking dish about 8 inches in diameter or similar capacity and lightly drizzle with 1 teaspoon olive oil to prevent sticking.

In a medium bowl, break the 8 oz block of feta into large chunks and add the softened 4 oz cream cheese. Add 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon black pepper, 1 teaspoon red pepper flakes, and 1 tablespoon fresh thyme leaves.

Using a fork or small spatula, gently mash and fold the cheeses and seasonings together until mostly combined but still slightly textured (not completely smooth). Transfer the cheese mixture into the prepared baking dish and smooth the top slightly. Drizzle with an additional 1 teaspoon olive oil over the top.

Bake in the preheated oven for 18–22 minutes, until the edges are bubbling and top is lightly golden. Remove from oven and let rest while you finish the olives and fig compote (residual heat will keep it warm).

While the feta bakes, heat 1 tablespoon extra-virgin olive oil in a small skillet over medium heat. Add the finely chopped shallot and cook 2–3 minutes, stirring, until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant. Add 1 cup mixed marinated olives and 1 teaspoon lemon zest. Sauté 2–3 minutes until olives are heated through and flavors mingle. Stir in 1 tablespoon chopped fresh parsley and remove from heat.

When the baked feta is ready, spoon the warm sautéed olives over the center of the baked cheese, arranging them so they sit in a small mound without completely covering the edges.

Combine 1 cup chopped dried figs and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low.

Stir in 2 tablespoons brown sugar, 1 tablespoon red wine vinegar, 1 teaspoon orange zest, 1 teaspoon ground cinnamon, and 1 teaspoon fresh lemon juice. Simmer gently, stirring occasionally, for 10–12 minutes until figs are plump and liquid has reduced to a thick, jammy consistency.

Taste and adjust — add a touch more vinegar for brightness or a teaspoon more sugar for sweetness. Remove from heat and let cool slightly; compote will thicken further as it cools.

Spoon 2–3 tablespoons (or to taste) of the fig compote onto the baked feta near the olives (or serve compote in a small bowl alongside) so guests can combine flavors.

Slice the baguette and either toast slices lightly (5–7 minutes at 375°F) brushed with a little olive oil, or serve fresh. Arrange on a board with the baked feta topped with olives and fig compote.

Finish with an optional light drizzle of honey over the compote and cheese (about 1 tablespoon), and scatter 2 teaspoons microgreens or additional parsley for color.

Serve immediately: guests should spread warm feta onto baguette slices, taking some olives and a bit of fig compote on each bite.