Baked Feta Bruschetta Dip

Baked feta bruschetta dip has a warm, creamy feta and cream cheese base topped with fresh tomato bruschetta, basil and thyme. Serve it warm with toasted baguette slices, crostini, pita chips or crackers for dipping.

Course Appetizer

Cuisine American, Mediterranean

Keyword baked feta bruschetta dip, baked feta dip, bruschetta dip, feta dip, warm feta dip

Prep Time 10

Cook Time 20

Resting 5

Total Time 35

Servings

Calories 229kcal

Author Cathy Pollak

Equipment

food processor Blends the feta and cream cheese into a smooth, creamy base.
9-inch round baking dish (23 cm) Holds the feta mixture for baking and works well for serving the finished dip. An 8-inch (20 cm) square baking dish can also be used.
mixing bowls (medium). For preparing the fresh tomato bruschetta topping.
rubber spatula Scrapes the cheese mixture from the food processor and spreads it evenly in the baking dish.
slotted spoon Transfers the bruschetta mixture over the baked feta while leaving excess tomato liquid behind.

Ingredients

Feta Dip:

8 oz (227 g) block feta cheese
8 oz (227 g) cream cheese softened
2 tbsp (30 ml) olive oil
zest of 1 lemon
1 tbsp (15 ml) fresh lemon juice

Bruschetta Topping:

1½ cups (270 g) Roma tomatoes seeded and diced
2 tbsps (20 g) red onion finely diced
1 tbsp (9 g) minced fresh garlic
2 tbsps (5 g) chopped fresh basil
1 tbsp (15 ml) olive oil
1 tsp (2 g) fresh thyme leaves
1 tsp (5 ml) fresh lemon juice
¼ tsp (0.5 g) fine sea salt
¼ tsp (0.25 g) freshly cracked black pepper

Instructions

Preheat the oven to 350°F (177°C).
Add the feta cheese, softened cream cheese, olive oil, lemon zest and juice to a food processor. Process until smooth and creamy, stopping to scrape down the sides as needed.
8 oz (227 g) block feta cheese, 8 oz (227 g) cream cheese, 2 tbsp (30 ml) olive oil, zest of 1 lemon, 1 tbsp (15 ml) fresh lemon juice
Transfer the feta mixture to a 9-inch (23 cm) round or 8-inch (20 cm) square baking dish and spread it into an even layer. Bake for 20 minutes, until the dip is hot throughout and lightly golden around the perimeter.
While the feta mixture bakes, add the tomatoes, red onion, garlic, basil, olive oil, thyme, lemon juice, sea salt and black pepper to a mixing bowl. Toss gently until evenly mixed.
1½ cups (270 g) Roma tomatoes, 2 tbsps (20 g) red onion, 1 tbsp (9 g) minced fresh garlic, 2 tbsps (5 g) chopped fresh basil, 1 tbsp (15 ml) olive oil, 1 tsp (2 g) fresh thyme leaves, 1 tsp (5 ml) fresh lemon juice, ¼ tsp (0.5 g) fine sea salt, ¼ tsp (0.25 g) freshly cracked black pepper
Remove the baked feta dip from the oven and let it rest for 5 minutes.
Use a slotted spoon, spoon the fresh bruschetta mixture evenly over the warm feta dip, leaving behind any excess tomato liquid that has accumulated in the bowl.
Serve warm with toasted baguette slices, crostini, pita chips or crackers.

Notes

Removing the seeds and excess juice from the Roma tomatoes helps prevent excess liquid from collecting over the warm feta.
If preparing the bruschetta topping ahead, refrigerate it separately from the feta mixture and add the salt closer to serving to limit the amount of liquid released by the tomatoes.

If you’re making this Baked Feta Bruschetta Dip, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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