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Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans combines creamy, tangy cheese with sweet fig preserves and toasted nuts. Baked until hot and bubbling at the edges, it makes a warm appetizer with a crisp pecan topping.
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Prep Time 10 minutes
Cook Time 25 minutes
standing 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 tbsp olive oil divided
  • 1 block (8 oz) cream cheese softened
  • 1 block (8 oz) feta cheese crumbled
  • 0.5 cup sour cream
  • 1 cloves garlic finely grated
  • 0.25 tsp black pepper
For the topping
  • 0.33 cup pecans chopped
  • 0.33 cup fig preserves

Equipment

  • 1 1 1/2-quart baking dish
  • 1 8-inch skillet

Method
 

  1. Preheat the oven to 375°F.
  2. Brush a 1 1/2-quart baking dish with 1 teaspoon of the olive oil.
  3. In a medium bowl, beat the cream cheese until smooth.
  4. Mix in the sour cream, remaining 2 teaspoons olive oil, garlic, and black pepper.
  5. Fold in the feta.
  6. Spread the dip in the prepared dish.
  7. Bake for 20 to 25 minutes, until hot and bubbling at the edges.
  8. While the dip bakes, toast the pecans in a dry 8-inch skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant.
  9. Spoon the fig preserves over the hot dip.
  10. Scatter the pecans on top.
  11. Let stand for 5 minutes before serving.

Notes

For the smoothest texture, soften the cream cheese before mixing. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a lighter variation, replace the sour cream with plain Greek yogurt.