2021 update: Try my Baked Feta Dip with Cherry Tomatoes instead of this recipe! It’s an improved variation.
Remember my stuffed tomatoes, which were inspired by an appetizer at The Med in Boulder, Colorado? I think it’s time to introduce you to the inspiration itself:
You want some, right? Don’t worry, if you’re hundreds of miles from Boulder like I am, I figured out how to recreate it at home. It tastes just as good and [bonus!] is really easy to mix together. This would be a perfect appetizer for a party, or presented with other tapas for a light meal.
Baked Mediterranean Feta Dip
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean
This Mediterranean-style dip is made with feta, fresh tomatoes, kalamata olives and artichoke. Serve it with whole wheat crostini (or sturdy gluten-free crackers), it’s an easy appetizer!
- 20 pitted kalamata olives, sliced into thirds or quarters (about ⅓ cup)
- 3 roma tomatoes, seeded and diced
- 3 quartered artichokes, chopped (about ½ cup). I used canned artichokes that were packed in water.
- 2 cloves garlic, minced
- Sea salt, to taste
- ⅔ cup feta, divided
- 1 teaspoon olive oil
- Preheat the oven to 450 degrees with a rack in the top position.
- Mix together the kalamata olives, tomatoes, artichokes, garlic, and ⅓ cup feta cheese. Add sea salt to taste.
- Spoon the mixture into a one and a half cup oven-safe container or several small oven-safe ramekins. Top with the remaining feta cheese and drizzle with olive oil.
- Bake on the top rack for 10 to 15 minutes, until the feta cheese is turning light golden.
- If you would like to toast bread for crostinis, slice a whole wheat baguette into small slices, brush with olive oil and bake on the top rack for about five minutes.
Recipe inspired by The Med in Boulder, Colorado.
▸ Nutrition Information
What would you serve with this dip? Sweet and spicy walnuts, perhaps?
A perfect party dip! I love how simple and healthy it is. You’re right, I do want some right now, and am very far from Colorado :-)
Oh my goodness! This dip looks beyond amazing, must try it! Great pics as well.
YES! This sounds lovely! Yum!
Do you use fresh artichokes or the canned ones? From the pictures I’d say they were canned, and if so, in oil or in salt water? This sounds delicious! Thanks for the recipe.
Yumm, now I’m hungry. :)
The Teenage Taste
This looks crazy good! I love feta!
Also, I have an award for you :-) It’s waiting here: http://www.katherinemartinelli.com/blog/2011/tofu-satay-with-peanut-dipping-sauce/
Sylvie @ GITK
Such great flavors! I have to make this for the holidays. I always bring the pre-dinner nibbles and I have a feeling this would be a hit!
This dip looks amazing, yum! Love all the flavors, and the photos!
YUM!!!! thank you! so good.
LOVE The Med and their delicious tapas. I’m only 30 miles from Boulder and crave this all the time. Thanks for the recipe…will be making VERY soon :)
I’m heading to Boulder for a friend’s wedding soon and will definitely be stopping in at The Med for more tapas! Yum.
This recipe looks so tasty! I can’t, however, stand olives. I’ve been researching an alternative and have come up with either pesto or capers as a solution? Do you think either of these would work?
Hey Corin, good question! I’m not a fan of all olives myself. Kalamatas are my favorite. Anyway, I think you could leave out the olives entirely and it would still be very tasty. If you love capers, I think they would be a great substitution (maybe use a little less capers than olives).
This recipe is a favorite of mine. I use two tomatoes instead of three
Deliciously fresh with bursting flavors! Came together beautifully. Made this just in time to enjoy our unseasonably 80 degree weather here @LOZ!
Another awesome recipe from C&K! Thank you!
You’re welcome, Currer! I appreciate your review.
Tasty, healthy and simple to make!