Valerie Bertinelli's Herby Baked Feta Dip with Tomatoes, Peppers and Olives

Ingredients

• 12 oz Roasted Red Peppers (drained, sliced into bite‑size pieces)
• 4 cloves Garlic (thinly sliced)
• 1/2 cup Kalamata Olives (halved)
• 1 cup Cherry Tomatoes (whole, will burst in oven)
• 1/4 cup Olive Oil (extra‑virgin, for coating)
• 8 oz Feta Cheese (brick, about ½ lb, room temperature)
• 2 tablespoons Fresh Basil (chopped)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Fresh Chives (chopped)
• 1 pinch Salt (optional, feta is already salty)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 400°F

2. Prepare Roasted Red Peppers

   Drain the jarred roasted red peppers, discard excess liquid, and slice them into bite‑size strips, then dice into small pieces.

   Time: PT5M

3. Slice Garlic

   Peel 4 garlic cloves and slice them thinly into rounds.

   Time: PT2M

4. Halve Olives & Add Tomatoes

   Halve the Kalamata olives and add whole cherry tomatoes to the baking dish.

   Time: PT3M

5. Combine Vegetables in Dish

   Place the sliced peppers, garlic, olives, and tomatoes into a single‑layer baking dish.

   Time: PT2M

6. Drizzle Olive Oil and Season

   Drizzle about ¼ cup olive oil over the vegetables, then add a pinch of salt and pepper. Toss gently to coat.

   Time: PT1M

7. Create Feta Nest

   Make a small well in the center of the vegetable mixture and nestle the 8‑oz brick of feta into it.

   Time: PT2M

8. Bake the Dip

   Place the dish in the preheated oven and bake for 25 minutes, until the vegetables are tender and the feta is soft and lightly golden on top.

   Time: PT25M

   Temperature: 400°F

9. Break Up the Feta

   Remove from oven and, using a spoon, gently break the feta into smaller pieces, mixing it with the roasted vegetables as desired.

   Time: PT3M

10. Add Fresh Herbs

    Stir in chopped basil, parsley, and chives for a burst of fresh flavor.

    Time: PT2M

11. Serve Warm

    Serve the dip directly from the baking dish with toasted bread, crackers, or raw vegetables.

    Time: PT2M

Nutrition Facts

Calories

158

Protein

2 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g