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Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans is a Mediterranean-style appetizer where feta bakes until soft, then gets topped with bubbling fig jam. Finish with toasted pecans, honey, rosemary, and black pepper for a creamy, warm center that scoops well with pita chips.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Feta dip base
  • 1 block (8 oz) feta
  • 2 tbsp olive oil
Fig jam topping
  • 0.33 cup fig jam
  • 0.33 cup pecans, chopped
  • 1 tbsp honey
  • 1 tsp fresh rosemary, chopped
  • 0.25 tsp red pepper flakes
  • 0.25 black pepper to taste
For serving
  • 1 pita chips or toasted baguette for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and bake the feta
  1. Preheat oven to 400°F. Place feta in a small baking dish and drizzle with olive oil.
  2. Bake for 10 minutes, until the feta begins to soften. Watch for edges to warm and turn slightly creamy.
Top and finish baking
  1. Spread fig jam over the top of the softened feta. Scatter pecans, rosemary, and red pepper flakes over the jam.
  2. Bake for 8 to 10 minutes more, until the jam is bubbly and the pecans look toasted. The surface should bubble actively in the center.
Season and serve
  1. Drizzle the baked dip with honey. Add black pepper to taste for a finishing note.
  2. Serve warm with pita chips or toasted baguette. Scoop into the creamy center for a jam-covered bite.

Notes

Pro tip: choose feta that crumbles well and bake just until it softens—overbaking can make it grainy. Store leftovers in an airtight container in the fridge up to 3 days; rewarm in a 350°F oven until just hot. Freeze is not recommended because the texture can loosen after thawing. For a dairy-light swap, use a firm plant-based feta alternative and bake the same way for a similar scoopable dip texture.