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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 and topped with bubbly jam and toasted nuts. Finish with honey and fresh rosemary for a sweet-savory Mediterranean snack that’s perfect for dipping pita chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Snack
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Feta
  • 1 block (8 ounces) feta
Toppings and flavorings
  • 2 tbsp olive oil
  • 0.3333 cup fig jam
  • 0.3333 cup pecans, chopped
  • 2 tbsp honey
  • 1 tsp fresh rosemary, chopped
  • 0.25 tsp red pepper flakes
  • black pepper to taste
For serving
  • 1 pita chips or toasted baguette for serving

Equipment

  • 1 sheet pan

Method
 

Bake the feta
  1. Preheat oven to 400F, then place the feta in a small baking dish and drizzle with olive oil until evenly coated. Bake for 10 minutes, or just until the feta begins to soften, and look for slight loosening at the edges.
Top and finish baking
  1. Spread the fig jam over the softened feta, then scatter pecans, rosemary, and red pepper flakes across the top. Bake for 8-10 minutes more at 400F until the jam is bubbly and the pecans are toasted, with toasted specks visible on the nuts.
Serve
  1. Drizzle with honey and season with black pepper right after baking. Serve warm with pita chips or toasted baguette for scooping.

Notes

Pro tip: for the creamiest dip, bake just until the feta softens in the first stage, then keep the second bake to the time needed for bubbly jam—overbaking can dry it out. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a 300F oven until warmed through. Freezing is not recommended for best texture. For a dairy swap, use a firm vegan feta-style block (check melting notes) and follow the same bake times.