Jammy Tomato Baked Feta Dip with Hot Honey

Baked feta tomato dip with bread in the dish.

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Jammy Tomato Baked Feta Dip with Hot Honey

Jammy tomatoes, soft salty feta, garlic, thyme, and hot honey, all baked together until warm, gooey, and ready for scooping. This gorgeous baked feta dip takes barely any effort, looks lovely on the table and is fab with warm bread for an easy appetizer or party snack.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: Mediterranean

Keyword: baked feta, feta dip

Servings: people

Calories: 165kcal

Author: Kate Phillips

Ingredients

For the dip -

2 cups cherry tomatoes (250g)
3 garlic cloves crushed
2 tablespoons olive oil
1 teaspoon dried thyme or 2 sprigs of fresh thyme
1 teaspoon smoked paprika
Pinch of flaky salt
Black pepper
7 oz feta (200g)

To serve -

Hot honey sauce or regular honey
Fresh basil sliced
Warm garlic flatbreads soft focaccia, sourdough, or your favorite crackers

Instructions

Assemble the dip.
Heat your oven to 400°F (200°C). Add the cherry tomatoes to a small baking dish - you want everything packed in quite tightly. Add the crushed garlic, 1 tablespoon of the olive oil, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, a pinch of flaky salt, and a good grind of black pepper.
Mix well to combine. Nestle the feta in the middle, then drizzle with the remaining tablespoon of olive oil.
Bake the dip.
Transfer the dish to the oven, and bake for 20 to 25 minutes, until the tomatoes look super soft and jammy, and the feta is soft and charred around the edges.
Garnish and serve.
Carefully remove the dish from the oven, then drizzle with a little hot honey. Scatter the basil on top and serve straight from the dish, while gorgeously warm and gooey.

Notes

MAKE AHEAD: You can assemble the dip in the baking dish up to 24 hours in advance - cover it with plastic wrap or foil, and store it in the fridge. Then just bake it when you're ready.

INGREDIENT SWAPS: If you don't have hot honey, you can easily make it. Just mix runny honey with 1/2 teaspoon of chili flakes and a squeeze of lime juice. Swap the dried thyme for oregano, rosemary, or basil. And you can use regular tomatoes - just chop them into smaller chunks.

TOP TIPS FOR SUCCESS: Use a small (ish) baking dish. You want the tomatoes and feta to be packed in tightly, rather than being spread out in a large dish - this helps the tomatoes get super saucy and jammy, instead of drying out. Let the tomatoes get properly jammy. You really want the tomatoes to be falling apart, glossy, a little charred, and super soft. This gives the best sweet, roasted flavor. If they're still a little firm after 20 minutes, pop the dish in for another five or so minutes.

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