Baked Feta Dip with Fig Preserves Recipe – Know the Secret Tips :- This Baked Feta Dip with Fig Jam and Pecans is the perfect snack because it combines flavors that are sweet, tangy, creamy, and salty at the same time, giving your taste buds a little bit of a treat. An appetizer that is sure to gratify a large number of people, baked feta dip is the ideal choice for hosting visitors.
Baked Feta Dip with Fig Preserves Recipe – Know the Secret Tips
feta dip that has been baked and placed in a porcelain dish, topped with fig jam and pecans, and ready to be served. This quick baked feta dip is a fantastic appetizer that will keep your guests coming back for more. It combines a variety of flavors and textures for that magical bite that will change the game. This simple dip recipe is an absolute necessity to prepare if you are intending to host guests for a special event or during the holiday season.
Ingredients
- 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 preserves
- ½ cup raw pecans, chopped
- 1/2 tsp fresh thyme, optional
Instructions
Put the oven on to a temperature of 400 degrees Fahrenheit. Once the nuts have been transferred to a small skillet, cook them on the stove top over medium heat, tossing them occasionally, until they have become roasted and crunchy, which should take approximately one to three minutes.
Take the pecans from the stovetop and place them in a basin or measuring cup as soon as possible after removing them. Incorporate the fig preserves, and then combine the nuts and preserves in a single bowl.
Place the feta blocks in a small oven-safe dish after removing them from their package and placing them in the baking dish.
Also see :- Easy Quick Garlic Cheese Bread Recipe – Know the Secret Tips
In this case, I would suggest using a small casserole dish. A drizzle of avocado oil should be applied to the feta blocks, and then they should be seasoned with dried oregano and black pepper. Take the feta out of the oven after it has been baked at 400 degrees for twenty to twenty-five minutes, or when the cheese has reached a golden brown color.
Bring the temperature of the oven down to 350 degrees Fahrenheit. The feta should be transferred to the same serving dish that you plan to use for serving the dip, and then it should be stirred with a spoon until it becomes creamy. It is recommended that you pour the fig spread and pecans on top of the feta and continue baking for an additional 12 to 17 minutes at 350 degrees Fahrenheit, or until the topping is hot and the cheese is bubbling.
The feta dip should be removed from the oven and placed on a trivet, a kitchen towel, or a baking sheet. When your guests arrive, they should be warned that the dish is extremely hot. The fresh thyme should be sprinkled on top of the hot dip. Make sure to serve the baked feta dip with crackers, pita bread, or baguette that has been toasted.
Nutrition
- Serving: 1Serving (of 20)
- Calories: 110kcal
- Carbohydrates: 6g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 3g
- Monounsaturated Fat: 1g
- Cholesterol: 14mg
- Sodium: 182mg
- Sugar: 5g
Notes
I use two blocks of feta cheese that are seven ounces each. Kefir can be substituted with skim milk or low-fat milk if you choose. It might be possible to substitute figs with other fruits such as strawberries, blueberries, apples, pears, or even tomatoes. The dip can be kept in the refrigerator for up to five days if it is stored in an airtight container. Because dairy products do not often freeze well, I do not advocate freezing the dip on your own!
