A taste party awaits with creamy feta cheese, sweet fig preserves, and crunchy pecans in this appetiser! Try different nuts or preserves!
INGREDIENT
– 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 preserve– ½ cup raw pecans chopped– 1/2 tsp fresh thyme optional
INSTRUCTIONS
Preheat oven to 400 F. Heat pecans in a small skillet over medium heat, stirring occasionally, until toasted and crunchy, about 1 to 3 minutes.
Step 1
Move the pecans from the stove to a bowl or measuring cup immediately. Mix fig preserves and nuts.
Step 2
Unpackage the feta blocks and place them in a small oven-safe dish. Choose a small casserole dish. After coating the feta blocks with avocado oil, add dried oregano and black pepper.
Step 3
Bake feta at 400 for 20–25 minutes until golden brown, then remove. Reduce oven temperature to 350°F. Mix the feta with a spoon in the dip dish until creamy.
Step 4
Add the fig spread and pecans to the feta and bake for 12–17 minutes at 350 until the topping is hot and the cheese is bubbly.
Step 5
Tell guests that feta dip is hot after removing it from the oven and placing it on a trivet, kitchen towel, or baking sheet. Top the hot dip with fresh thyme.
Step 6
Serve toasted baguette, pita bread, or crackers with baked feta dip.