Jammy Tomato Baked Feta Dip with Hot Honey

Jammy tomatoes, soft salty feta, garlic, thyme, and hot honey, all baked together until warm, gooey, and ready for scooping. This gorgeous baked feta dip takes barely any effort, looks lovely on the table, and is fab with warm bread for an easy appetizer or party snack.

Baked Feta Dip, at a Glance

⏰ Total time: 25 minutes

🍽 Servings: 4 to 6

🛒 Key Ingredients: Cherry tomatoes, feta, garlic, olive oil, thyme, basil, hot honey sauce

🧠 Skill level: Beginner-friendly

🔥 Cooking Method: Oven-baked

🥖 Serve With: Warm fluffy two-ingredient dough garlic naan, no-knead chili cheese focaccia, or fresh bread of your choice

🥗 Perfect For: Easy appetizer spreads, casual entertaining, holidays, game day, a girls’ night in

💕 Why You’ll Love: Gorgeous jammy tomatoes melt into gooey feta in the oven, creating a hot, scoopable dip with very little effort.

The low-effort appetizer I’ll never get tired of

If you remember the viral baked feta pasta, this lovely jammy dip is essentially that, just without the pasta. And it makes a brilliant dip.

1. The cherry tomatoes roast until they burst, turn sweet and jammy.
2. The feta gets soft, gooey, scoopable, and charred around the edges.
3. The hot honey drizzle gives you a gorgeous, sweet, spicy finish that works perfectly with the salty feta and juicy tomatoes.

Serve it up straight from the baking dish with warm two-ingredient garlic flatbreads, no-knead chili cheese focaccia, or sourdough discard crackers.

I love it as a last-minute appetizer (the ingredients are ones I tend to have on hand), part of a picky bits dinner, or served up in the middle of the table for a casual drinks night with friends.

Thank you, as ever, for being a member of Zageer Plus 💕 I hope this one becomes a favorite for you too!

My tips for the best baked feta dip

• Use a small (ish) baking dish. You want the tomatoes and feta to be packed in tightly, rather than being spread out in a large dish – this helps the tomatoes get super saucy and jammy, instead of drying out.
• Be careful with adding salt. Feta is salty by itself, so you don’t want too much salt in the tomatoes. A small pinch of flaky salt is best – you can always add extra after cooking if you think it needs it.
• Let the tomatoes get properly jammy. You really want the tomatoes to be falling apart, glossy, a little charred, and super soft. This gives the best sweet, roasted flavor. If they’re still a little firm after 20 minutes, pop the dish in for another five or so minutes.

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @Zageer on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

Jammy tomatoes, soft salty feta, garlic, thyme, and hot honey, all baked together until warm, gooey, and ready for scooping. This gorgeous baked feta dip takes barely any effort, looks lovely on the table and is fab with warm bread for an easy appetizer or party snack. Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Servings: 6 people

Course: Appetizer
Cuisine: Mediterranean

Ingredients Method Nutrition Notes

Ingredients

For the dip –

• 2 cups cherry tomatoes, (250g)
• 3 garlic cloves, crushed
• 2 tablespoons olive oil
• 1 teaspoon dried thyme, or 2 sprigs of fresh thyme
• 1 teaspoon smoked paprika
• Pinch of flaky salt
• Black pepper
• 7 oz feta, (200g)

To serve –

• Hot honey sauce, or regular honey
• Fresh basil, sliced
• Warm garlic flatbreads, soft focaccia, sourdough, or your favorite crackers

Method

1. Assemble the dip.Heat your oven to 400°F (200°C). Add the cherry tomatoes to a small baking dish – you want everything packed in quite tightly. Add the crushed garlic, 1 tablespoon of the olive oil, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, a pinch of flaky salt, and a good grind of black pepper.Mix well to combine. Nestle the feta in the middle, then drizzle with the remaining tablespoon of olive oil.
2. Bake the dip. Transfer the dish to the oven, and bake for 20 to 25 minutes, until the tomatoes look super soft and jammy, and the feta is soft and charred around the edges.
3. Garnish and serve. Carefully remove the dish from the oven, then drizzle with a little hot honey. Scatter the basil on top and serve straight from the dish, while gorgeously warm and gooey.

Nutrition

Serving: 2tablespoons
Calories: 165kcal
Carbohydrates: 8g
Protein: 6g
Fat: 13g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Cholesterol: 25mg
Sodium: 420mg
Potassium: 180mg
Fiber: 1g
Sugar: 5g
Vitamin A: 75IU
Vitamin C: 12mg
Calcium: 165mg
Iron: 1mg

Notes

MAKE AHEAD: You can assemble the dip in the baking dish up to 24 hours in advance – cover it with plastic wrap or foil, and store it in the fridge. Then just bake it when you’re ready. INGREDIENT SWAPS: If you don’t have hot honey, you can easily make it. Just mix runny honey with 1/2 teaspoon of chili flakes and a squeeze of lime juice. Swap the dried thyme for oregano, rosemary, or basil. And you can use regular tomatoes – just chop them into smaller chunks. TOP TIPS FOR SUCCESS: Use a small (ish) baking dish. You want the tomatoes and feta to be packed in tightly, rather than being spread out in a large dish – this helps the tomatoes get super saucy and jammy, instead of drying out. Let the tomatoes get properly jammy. You really want the tomatoes to be falling apart, glossy, a little charred, and super soft. This gives the best sweet, roasted flavor. If they’re still a little firm after 20 minutes, pop the dish in for another five or so minutes.