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Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans is a Mediterranean appetizer where a block of feta softens into a creamy, scoopable center under bubbling jam. Finish with honey, toasted pecans, rosemary, red pepper flakes, and black pepper for a sweet-savory bake-and-serve dip.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Preheat and bake the feta
  1. Preheat oven to 400F and place the feta in a small baking dish, then drizzle with olive oil. You should see the feta coated lightly with oil around the edges.
  2. Bake 10 minutes at 400F until the feta begins to soften. The top should look slightly less firm and the surface will start to give.
Add toppings and finish baking
  1. Spread the fig jam over the top, then scatter pecans, chopped rosemary, and red pepper flakes. The jam should cover the feta in an even layer with toppings distributed across the surface.
  2. Bake 8-10 minutes more at 400F until the jam is bubbly and the pecans are toasted. Look for active bubbling in the jam and toasted, darker pecan pieces.
Season and serve
  1. Drizzle with honey and season with black pepper. The dip should look glossy, with honey pooling slightly over the bubbly jam.
  2. Serve warm with pita chips or toasted baguette for scooping. The center should be creamy enough to spread with a chip.

Notes

Pro tip: use a block of feta for the best creamy texture—bake it without slicing so it holds together while the exterior softens. Store leftovers in the refrigerator up to 3 days; rewarm in a 350F oven for 5-8 minutes until just heated through. Freezing is not recommended because feta and jam can change texture after thawing. If you want a dairy-reduced option, use a plant-based feta-style product (check melting directions) and keep the bake time the same, watching for softening instead of firm crumbling.