Baked Feta Dip with Fig Jam and Pecans

I really love how this dip combines the salty tang of feta with the sweetness of fig jam and the crunch of toasted pecans. It’s rich, elegant, and effortless — the kind of appetizer that looks fancy but takes barely any time to prepare.

Why You’ll Love This Recipe

I find this recipe perfect for gatherings because it’s warm, gooey, and full of contrasting textures. The feta becomes soft and creamy when baked, the fig jam adds luscious sweetness, and the pecans bring the perfect nutty crunch. A drizzle of avocado oil and a sprinkle of herbs round it out beautifully. It’s one of those dishes I can throw together in under 20 minutes and still impress everyone.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
14 to 16 ounces block feta cheese
3 Tbsp avocado oil
½ tsp dried oregano or dried parsley
1 pinch black pepper
½ cup fig preserves
½ cup raw pecans, chopped
½ tsp fresh thyme (optional)

Directions

1. I preheat my oven to 400°F (200°C).
2. I place the block of feta in a small oven-safe baking dish, leaving some room around it for toppings.
3. I drizzle the feta with avocado oil, then sprinkle it with dried oregano (or parsley) and a pinch of black pepper.
4. I bake the feta for about 12–15 minutes, or until it starts to soften around the edges.
5. While the feta bakes, I roughly chop the pecans and, if I like, toast them lightly in a dry skillet over medium heat for 2–3 minutes to bring out their aroma.
6. Once the feta is softened, I carefully remove the baking dish from the oven and spoon the fig preserves evenly over the top.
7. I sprinkle the chopped pecans and fresh thyme (if using) over the fig layer.
8. I return the dish to the oven and bake for another 5–7 minutes, just until the jam is warm and bubbling and the nuts are slightly toasted.
9. I remove from the oven and let it sit for a minute or two before serving. I like to drizzle a tiny bit more avocado oil on top for shine and richness.

Servings and Timing

This recipe serves about 6 people as an appetizer.

• Prep time: ~5 minutes
• Bake time: ~20 minutes
• Total time: ~25 minutes

Variations

• I sometimes use olive oil instead of avocado oil for a stronger Mediterranean flavor.
• For extra texture, I drizzle a teaspoon of honey over the top right before serving.
• I’ve also tried using walnut halves instead of pecans — they add a deeper, earthier flavor.
• If I want a bit of heat, I add a sprinkle of crushed red pepper flakes or a drizzle of hot honey before serving.
• I sometimes substitute the fig preserves with apricot or date jam for a slightly different sweetness.
• For a holiday twist, I garnish with pomegranate seeds or fresh rosemary sprigs.

Storage/Reheating

If I have leftovers, I transfer them to an airtight container and refrigerate for up to 3 days. To reheat, I place the dip back in an oven-safe dish and warm it at 350°F (175°C) for about 10 minutes until soft and creamy again. The texture may firm up slightly after refrigeration, but it still tastes delicious. I don’t recommend freezing this dish since feta can become grainy once thawed.

FAQs

What type of feta works best?

I like to use a block of high-quality feta packed in brine — it melts beautifully and stays creamy. Crumbled feta doesn’t work as well since it tends to dry out.

Can I make this ahead of time?

Yes, I can assemble it up to a day ahead (without baking) and refrigerate. When I’m ready to serve, I bake it fresh so it comes out warm and soft.

Do I have to toast the pecans?

Toasting is optional, but I think it enhances the flavor and crunch. Even just a few minutes in a dry skillet makes a big difference.

What can I serve with this dip?

I love serving it with toasted baguette slices, pita chips, crackers, or even fresh cucumber rounds for a lighter option.

Can I use another cheese instead of feta?

Yes — goat cheese works wonderfully too. It bakes to a creamy consistency and pairs beautifully with fig jam.

How do I prevent the feta from drying out?

I make sure to drizzle enough oil and avoid overbaking it. Once it’s soft and warm, I take it out of the oven right away.

What if I don’t have fig preserves?

Apricot, date, or even raspberry jam can work as a substitute. I just stick to thick, fruit-based spreads for the best texture.

Is this recipe gluten-free?

Yes — as long as I serve it with gluten-free crackers or vegetables, it’s naturally gluten-free.

Can I add herbs directly to the jam layer?

Absolutely. I sometimes mix the thyme or a bit of rosemary right into the fig preserves before spooning it on top. It adds a subtle herbal depth.

Can I double the recipe for a party?

Yes, I often double it for larger gatherings. I just use a larger baking dish and increase the baking time by a few minutes to ensure the cheese heats evenly.

Conclusion

I adore how this Baked Feta Dip with Fig Jam and Pecans delivers maximum flavor with minimal effort. The salty, sweet, and nutty layers come together into a beautifully balanced appetizer that feels sophisticated but couldn’t be simpler to make. Whether for a holiday party or a cozy night in, this dip is always a hit on my table.

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