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Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam is a Mediterranean appetizer with a creamy, golden baked center topped with bubbly jam, toasted pecans, honey, and rosemary. Serve warm for easy scooping with pita chips or toasted baguette.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Feta
  • 1 block (8 oz) feta
Topping & flavor
  • 2 tbsp olive oil
  • 0.3333333333 cup fig jam
  • 0.3333333333 cup pecans, chopped
  • 2 tbsp honey
  • 1 tsp fresh rosemary, chopped
  • 0.25 tsp red pepper flakes
  • 1 black pepper to taste
For serving
  • 1 pita chips or toasted baguette

Equipment

  • 1 sheet pan

Method
 

Bake the feta
  1. Preheat oven to 400F. Place the feta in a small baking dish and drizzle with olive oil.
  2. Bake for 10 minutes until feta begins to soften, with the edges lightly warming and the center starting to give.
Add jam topping
  1. Spread fig jam over the softened feta. Scatter pecans, rosemary, and red pepper flakes evenly over the top.
  2. Bake 8-10 minutes more until the jam is bubbly and the pecans are toasted, with a golden, active simmer at the edges.
Finish and serve
  1. Drizzle honey over the hot dip for a glossy finish.
  2. Season with black pepper to taste, letting the aroma bloom right before serving.
  3. Serve warm with pita chips or toasted baguette for scooping.

Notes

For the creamiest center, don’t overbake after the jam goes on—look for bubbly jam and lightly toasted pecans only, then drizzle honey immediately. Store leftovers in the fridge up to 3 days; rewarm gently until just warmed through. Freeze not recommended due to texture changes. If you want a lower-fat option, use reduced-fat feta (expect a softer, less rich bake).