Baked Feta Dip with Fig Jam and Pecans Recipe

A flavour party awaits with creamy feta cheese, sweet fig preserves, and crunchy pecans in this appetiser! Try other nuts or preserves! 

– 14 to 16 ounces block feta cheese * – 3 Tbsp avocado oil – ½ tsp dried oregano or dried parsley – 1 pinch black pepper – 1/2 cup fig preserve – ½ cup raw pecans chopped – 1/2 tsp fresh thyme optional



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Preheat the oven to 400˚F. Cook pecans in a small skillet over medium heat for 1 to 3 minutes, stirring periodically, until toasted and crisp.

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Transfer the pecans to a bowl or measuring cup straight from the stove. Mix nuts and fig preserves.

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Once unpacked, place feta blocks in a small oven-safe dish. Make a little casserole. Dip feta blocks in avocado oil and add dried oregano and black pepper.

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Remove feta from 400 oven after 20–25 minutes till golden brown. Lower the oven to 350°F. 

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Swirl feta into dip until creamy. Sprinkle fig spread and pecans over feta and bake at 350 for 12–17 minutes until bubbling.

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Transfer feta dip from the oven to a trivet, kitchen towel, or baking sheet and warn visitors it is hot. Add fresh thyme to the heated dip.

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When served with baked feta dip, crackers, pita bread, or baguette that has been toasted are all excellent accompaniments.

Serving: 1Serving (of 20) | Calories: 110kcal | Carbohydrates: 6g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 182mg | Sugar: 5g 


Also See

Meat and Spinach-Stuffed Mushrooms with Goat Cheese Recipe