Sweet and Spicy Baked Feta and Tomato Dip

Ingredients

• 200 g Feta Cheese (block, full‑fat, crumbled later)
• 3 medium Ripe Tomatoes (chopped roughly; skins left on)
• 1/4 cup Kalamata Olives (pitted and roughly chopped)
• 1 tsp Lemon Zest (zest of one medium lemon)
• 2 tbsp Hot Honey (or regular honey mixed with a pinch of crushed red pepper)
• 1/2 tsp Crushed Red Pepper Flakes (adjust to heat preference)
• 1 tsp Fresh Thyme (leaves stripped; optional other herb like oregano)
• 8 slices Toasted Bread (sourdough or rustic bread, toasted and cut into bite‑size pieces)

Instructions

1. Preheat Oven

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

   Time: PT5M

   Temperature: 400°F

2. Prepare Ingredients

   Dice the tomatoes, chop the olives, zest the lemon, and crumble the feta into a large mixing bowl. Add the thyme leaves.

   Time: PT7M

3. Add Sweet‑Spicy Elements

   Stir in the hot honey, crushed red pepper flakes, and lemon zest until the mixture is lightly coated.

   Time: PT2M

4. Transfer to Baking Dish

   Evenly spread the mixture into the prepared oven‑safe baking dish, pressing the feta down slightly so it forms a cohesive base.

   Time: PT2M

5. Bake the Dip

   Place the dish in the preheated oven and bake for 15‑20 minutes, until the feta is golden around the edges and the tomatoes have released their juices.

   Time: PT20M

   Temperature: 400°F

6. Mash and Stir

   Remove the dish from the oven. Using a fork or potato masher, gently mash the softened feta and tomatoes together until a creamy, slightly chunky dip forms.

   Time: PT3M

7. Serve

   Transfer the dip to a serving bowl (optional) and surround with toasted bread slices or fresh vegetable sticks. Serve warm.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

12 g

Fat

18 g

Fiber

2 g