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Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans—warm, creamy, and bubbly with toasted nuts and rosemary. This Mediterranean-style appetizer bakes the feta until it softens, then tops it with jam and pecans for a jammy, savory finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

feta base
  • 1 block (8 oz) feta Use a solid block, 8 oz total.
  • 2 tbsp olive oil
sweet-savory topping
  • 0.33 cup fig jam
  • 0.33 cup pecans, chopped Chop before using.
  • 2 tbsp honey
  • 1 tsp fresh rosemary, chopped Chop finely.
  • 0.25 tsp red pepper flakes
  • black pepper to taste
serving
  • 1 pita chips or toasted baguette for serving

Equipment

  • 1 sheet pan

Method
 

Bake the feta
  1. Preheat oven to 400°F, then place the feta in a small baking dish and drizzle with olive oil so it’s lightly coated. The dish should be ready for direct oven baking.
  2. Bake for 10 minutes, until the feta begins to soften. Look for edges to loosen and the center to look slightly melty.
Add jam and toast
  1. Spread the fig jam over the top, then scatter the pecans, chopped rosemary, and red pepper flakes. Make an even layer so the jam bubbles everywhere.
  2. Bake for 8-10 minutes more, until the jam is bubbly and the pecans are toasted. Watch for active bubbling around the edges and lightly browned nuts.
Finish and serve
  1. Drizzle with honey over the hot baked dip and season with black pepper. The honey should melt slightly on contact.
  2. Serve warm with pita chips or toasted baguette. Use chips to scoop into the creamy center while it’s still hot.

Notes

For the best dip texture, choose a feta block that slices cleanly and bake until it’s just beginning to soften on the first stage—this helps it turn creamy instead of grainy. Store leftovers covered in the refrigerator up to 3 days; rewarm in a 300°F oven for 5-8 minutes until warm and saucy. Freezing is not recommended because feta can lose its creamy texture after thawing. For a lighter option, use part-skim feta and reduce honey to 1 tbsp while keeping the fig jam amount the same.