Creamy Baked Feta with Olives & Sun-Dried Tomatoes: A Mediterranean Dream in Every Bite
If you’ve ever wanted a dish that screams Mediterranean comfort while taking almost no effort to prepare, look no further than this Creamy Baked Feta with Olives & Sun-Dried Tomatoes.
It’s salty, tangy, and irresistibly creamy — the kind of appetizer that makes everyone at the table ask for the recipe before they even finish their first bite. The magic happens when a block of feta bakes until warm and spreadable, infused with olive oil, garlic, and the bold flavors of sun-dried tomatoes and briny olives.
Pair it with crusty bread or pita, and you have a dip that’s both elegant and soul-satisfying — ready in under 25 minutes.
Why You’ll Love This Recipe
- 🧀 Minimal ingredients, maximum flavor. You only need a handful of pantry staples to create restaurant-level taste.
- ⏱️ Quick & easy. 5 minutes of prep, 20 minutes of baking — that’s it.
- 🍋 Mediterranean-inspired. Bursting with sunshine flavors — feta, olives, herbs, and tangy tomatoes.
- 🥖 Perfect appetizer. Serve with toasted bread, crostini, or fresh veggies for dipping.
- 💡 Versatile. Works as a party starter, side dish, or spread for wraps and sandwiches.
The Beauty of Baked Feta
Feta cheese transforms completely when baked. What starts as a crumbly, tangy block becomes soft, luscious, and creamy — ideal for scooping with bread or crackers. When surrounded by olive oil, herbs, and Mediterranean accompaniments, it becomes a warm, flavor-packed dip that’s comforting yet sophisticated.
This dish takes inspiration from Greek mezze tables — where simple ingredients, treated well, become extraordinary. The combination of creamy cheese, salty olives, sweet-tart sun-dried tomatoes, and fragrant herbs delivers layers of flavor that feel both rustic and luxurious.
Ingredients You’ll Need
- 1 (8-ounce) block feta cheese
- ⅓ cup sun-dried tomatoes in oil, chopped
- ¼ cup mixed olives (green and kalamata), halved
- 2 tablespoons olive oil (plus more for serving)
- 1 small garlic clove, minced
- ½ teaspoon dried oregano (or thyme)
- Freshly ground black pepper, to taste
- Fresh herbs for garnish (optional: thyme, basil, or parsley)
- Optional: a drizzle of honey or lemon zest to finish
Ingredient Notes
- Feta: Use a whole block, not pre-crumbled. Greek feta made from sheep’s milk is ideal for its creamy texture and balanced tang.
- Sun-Dried Tomatoes: Oil-packed ones add richness; if using dry, rehydrate in warm water or oil first.
- Olives: A mix of green and kalamata adds both brightness and depth.
- Olive Oil: Choose a good-quality extra virgin olive oil — it enhances every flavor here.
- Garlic: Just one clove is enough to perfume the dish without overpowering it.
- Herbs: Dried oregano gives a classic Greek flavor; fresh herbs at the end add brightness.
Creamy Baked Feta with Olives & Sun-Dried Tomatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Place feta in a small baking dish.
- Scatter sun-dried tomatoes, olives, and garlic around the cheese.
- Sprinkle oregano and black pepper, then drizzle with olive oil.
- Bake 20 minutes, or until feta is soft and golden. Broil briefly for extra color.
- Drizzle with more olive oil, garnish with herbs, and serve warm with bread or pita.
Notes
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Use a small oven-safe baking dish (about 6–8 inches wide) — just large enough to hold the feta snugly.
Step 2: Assemble the Dish
- Place the feta block in the center of the dish.
- Scatter chopped sun-dried tomatoes and olives around it.
- Sprinkle minced garlic and oregano evenly over the top.
- Drizzle generously with olive oil (about 2 tablespoons).
- Crack fresh black pepper over everything.
Step 3: Bake to Perfection
Bake uncovered for 20 minutes, or until the feta is soft, slightly golden, and beginning to melt at the edges.
For extra color, broil for 1–2 minutes at the end — just until the top starts to blister lightly.
Step 4: Finish and Serve
Remove from oven and let cool for a minute. Drizzle with a little more olive oil and garnish with fresh herbs.
Optional: Add a drizzle of honey or sprinkle of lemon zest for a beautiful flavor contrast.
Serve immediately with toasted baguette slices, pita chips, or crackers. Enjoy warm while the cheese is melty and luscious.
Serving Ideas
This dish works beautifully as:
- A holiday appetizer — festive, colorful, and easy to serve
- A wine night snack — pairs wonderfully with crisp white or rosé
- A light dinner — served with salad and warm bread
- A pasta topper — stir leftovers into spaghetti or orzo for a quick creamy sauce
Flavor Variations
1. Mediterranean Herb Mix
Add a mix of oregano, thyme, and rosemary before baking for an extra fragrant version.
2. Spicy Kick
Add a pinch of red pepper flakes or a few sliced chili peppers for heat.
3. Honeyed Feta Dip
Drizzle 1 tablespoon of honey before baking for a sweet-and-salty twist that’s irresistible with bread.
4. Roasted Veggie Boost
Add cherry tomatoes, bell peppers, or artichokes around the feta to turn it into a more substantial dish.
5. Lemon Garlic Feta
Add zest of ½ lemon and extra garlic for a bright, zippy flavor profile.
Tips for Success
- Use whole feta, not crumbled. Crumbled feta won’t bake into a cohesive, creamy texture.
- Don’t overbake. The feta should be soft and spreadable, not dry or rubbery.
- Serve warm. It’s at its most luscious straight from the oven.
- Double up for parties. This dish disappears fast — make two trays if serving a crowd!
Storage & Reheating
To Store:
Cool completely, then refrigerate in an airtight container for up to 3 days.
To Reheat:
Bake at 350°F (175°C) for 8–10 minutes, or microwave briefly until warmed through.
To Use Leftovers:
Mix into pasta, spread on toast, or use as a filling for wraps and omelets.
Nutrition (Per Serving)
Calories: 190 | Protein: 6g | Carbs: 4g | Fat: 17g | Sodium: 360mg | Fiber: 1g | Sugar: 2g
Why It Works Every Time
This recipe is proof that simple ingredients — when combined thoughtfully — can create magic. The rich saltiness of feta pairs perfectly with the umami punch of olives and sun-dried tomatoes. Olive oil ties it all together, creating a silky, aromatic experience that feels indulgent yet wholesome.
Whether you’re serving it as an appetizer at a dinner party or making it for a cozy night in, it’s a dish that delivers comfort and sophistication in equal measure.
Frequently Asked Questions
Q: Can I make this in an air fryer?
A: Yes! Air fry at 375°F (190°C) for 10–12 minutes until warm and creamy.
Q: Can I use goat cheese instead of feta?
A: Absolutely. Goat cheese will yield a milder, creamier dip.
Q: What if my feta is too salty?
A: Rinse it briefly under cold water before baking to mellow the saltiness.
Q: Can I make it ahead?
A: Yes. Assemble the dish ahead and refrigerate. Bake right before serving.
Pairing Ideas
Serve with:
- Warm pita, baguette slices, or garlic bread
- Cucumber or bell pepper sticks for dipping
- A crisp green salad with lemon vinaigrette
- Glasses of chilled rosé or sauvignon blanc
A Taste of the Mediterranean, Anytime
This Creamy Baked Feta with Olives & Sun-Dried Tomatoes is more than an appetizer — it’s a mini Mediterranean escape. Every bite bursts with sunshine flavors, from the tangy feta to the savory olives and the sweet, rich sun-dried tomatoes.
It’s proof that elegance doesn’t need to be complicated — just a few high-quality ingredients, baked to perfection, and shared with good company.
