Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Watch how to make this recipe.
Herby Baked Feta Dip with Tomatoes, Peppers and Olives
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 6 to 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 241
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 494 mg
The baked feta-and-tomato pasta that became an internet sensation was the inspiration for this delicious and easy dip. Your guests might just hang around the food table a little longer with this creamy and savory dish on the menu. It comes together in no time, so it’s perfect for spontaneous get-togethers as well as big holiday parties. Best of all, the vibrant tomatoes and herbs make it as beautiful as it is tasty.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 241
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 494 mg
Ingredients
Directions
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9m
Easy
CLASS
- Preheat the oven to 400 degrees F.
- Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
- Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.
