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Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans—hot, creamy feta baked until soft with a bubbly jam topping and crunchy toasted nuts. Finish with honey and rosemary for a savory-sweet Mediterranean snack that’s ready for pita chips in minutes.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Feta
  • 8 oz feta Block feta for best creamy texture when baked.
Topping
  • 2 tbsp olive oil Used to coat and help soften the feta while baking.
  • 0.333 cup fig jam Spread over the feta so it bakes into a bubbly layer.
  • 0.333 cup pecans, chopped Chop and toast in the oven until fragrant.
  • 2 tbsp honey Drizzle after baking for a glossy finish.
  • 1 tsp fresh rosemary, chopped Sprinkle with the jam topping.
  • 0.25 tsp red pepper flakes Adds gentle heat with the pecans.
  • black pepper to taste Season at the end to avoid over-darkening.
Serving
  • 1 pita chips or toasted baguette for serving Use as dippers once the dip is warm.

Equipment

  • 1 sheet pan

Method
 

Bake the feta
  1. Preheat oven to 400°F. Place the feta in a small baking dish and drizzle with olive oil, then bake for 10 minutes until the feta begins to soften (visual cue: edges look slightly loosened and glossy).
  2. Spread the fig jam over the top and scatter the pecans, rosemary, and red pepper flakes evenly. Bake 8 to 10 minutes more until the jam is bubbly and the pecans are toasted (visual cue: jam blisters and pecans darken slightly).
Finish and serve
  1. Drizzle honey over the hot dip and season with black pepper to taste. Serve warm with pita chips or toasted baguette (visual cue: honey looks slightly runny and the center is creamy).

Notes

Pro tip: keep the feta in one piece and don’t stir after baking—baked feta stays creamy and scoopable. Refrigerate leftovers in a covered container up to 3 days; rewarm gently in the oven or microwave until soft. Freezing isn’t recommended because the texture can turn grainy. For a dairy-leaning option, use a plant-based feta-style product designed to melt and bake similarly (texture may vary).