In my house, football season means that it is also dip season! We cannot watch a game without having a delcious fingerfood at the ready. This feta cherry tomato dip is perfectly timed to use up the glutton of cherry tomatoes that have come out of my garden this season as well.
Here are the pros and cons for this dip. Pro: It is mostly hands off to make while it bakes in the oven. That means that you don’t miss a minute of the game.
Cons: It takes 30 minutes in the oven and then needs to cool before you can dig in, and your home will smell amazing making you all the more hungry!
Don’t worry though, the dip is worth the wait. While roasting the cherry tomatoes release their juices into the baking pan and the feta cheese will melt. The whole garlic cloves will mellow like roasted garlic and be soft enough to mash with a fork.
Stir the whole thing up at the end and you have a creamy, tangy dip that screams for a little bread. I prefer to serve this dip with pita chips or toasted baguette slices. Don’t be tempted to use tortilla chips, the dip is salty so you want a dipper that is not.
Tips and Tricks for the Feta Cherry Tomato Dip recipe:
- Feta block: You need a feta block for this recipe, not crumbles. Blocks come in varrying sizes. I usually get an 8 oz block and cut it in half. If a 5 oz block is what you can find, just use the whole thing!
- Whole garlic: The whole, peeled, garlic cloves go right into the pan with the tomatoes. They will become so soft and tender after cooking in the tomato juices that you simply need to smash them with a fork on the side of the dish after baking (see photos) and mix to incorporate.
- Red pepper flake: I like to add this for just a touch of heat to balance the sweet cherry tomatoes and tangy feta. It can also be omitted, or you can use an herb such as basil or thyme.
- Salt: Feta is already really salty, so there is no need to add more salt to this dip!
- Serve with bread: I prefer to serve this dip with pita chips or toasted baguette slices. Don’t be tempted to use tortilla chips, the dip is salty so you want a dipper that is not.
Feta Cherry Tomato Dip
- Prep Time: 20m
- Cook Time: 30m
- Total Time: 0 hours
- Yield: 2-3
- Category: Appetizer
- Method: Baking
- Diet: Vegetarian
Ingredients
- 4-5 oz block feta
- 4 garlic cloves, peeled but whole
- 2 cups halved cherry tomatoes
- 2 TBS olive oil
- Pinch red pepper flake
- Cracked black pepper, to taste
- Toasted bagette slices, for serving
Instructions
- Preheat oven to 425F.
- Place the feta in the middle of a 2qt baking dish. Scatter whole garlic around and top with the cherry tomatoes. Drizzle with olive oil and sprinkle with red pepper flake, salt and pepper.
- Bake in the oven for 20 minutes. Remove and stir the cherry tomatoes. Return to the oven for another 10 minutes.
- Find and pull out the garlic cloves. Smash them with the back of the spoon against the side of the baking dish (they should be soft enough to easily fall apart). Stir in the garlic, breaking up the feta slightly and evenly distrubuting the cherry tomatoes.
- Serve with pita chips or toasted bagette slices.
Notes
Servings are for the dip alone. It will go further if you are serving multiple dips.
Prep time includes 10 minutes for cooling after cooking.
