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Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam is a Mediterranean appetizer where a block of feta bakes until soft and creamy under bubbly jam. Finish with toasted pecans, honey, and rosemary for a warm, scoopable center with a sweet-spicy top.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Baked feta dip with fig jam and pecans
  • 8 oz feta Use one block for easy baking and scooping.
  • 2 tbsp olive oil For drizzling over the feta before baking.
  • 0.3333333333 cup fig jam Spread on top to bake until bubbly.
  • 0.3333333333 cup pecans Chopped and scattered over the jam.
  • 2 tbsp honey Drizzle over the baked dip for sweetness.
  • 1 tsp fresh rosemary Chopped and added with the pecans.
  • 0.25 tsp red pepper flakes Adds heat to balance the sweet jam.
  • black pepper Season to taste after baking.
  • pita chips or toasted baguette for serving Serve warm dip with for scooping.

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 for a glossy surface.
  2. Bake for 10 minutes until the feta begins to soften. Look for edges loosening slightly while the center stays together.
Add fig jam topping
  1. Spread fig jam over the top, then scatter pecans, rosemary, and red pepper flakes. Cover the entire surface so the topping bakes evenly.
  2. Bake 8-10 minutes more until jam is bubbly and pecans are toasted. Watch for active bubbling at the jam surface and a deeper toasted color on the nuts.
Finish and serve
  1. Drizzle with honey and season with black pepper. Aim for an even honey sheen and visible pepper specks.
  2. Serve warm with pita chips or toasted baguette. Scoop straight into the creamy center with a chip or bread bite.

Notes

Pro tip: use a block of feta (not crumbles) so it holds shape and turns creamy in the oven. Refrigerate leftovers in an airtight container up to 3 days and rewarm in the oven at 350F until just heated through. Freezing isn’t recommended because the texture can become grainy. If you want a dairy-light option, use a block of lactose-free feta and keep the same baking timing.