Baked Feta with Cherry Peppers Olives and Basil

Baked in a cast iron pan, this baked feta dip with cherry peppers, olives and fresh basil is easy and utterly divine to share!

There is something about presenting any dish in cast iron that makes it special. Bubbling cheese and lots of goodies all mixed into a pan, with chunks of crusty bread along side it mean that you’re in for a good time. The best part is, this doesn’t have to be just served at special occasions, you can make this for a quick weeknight happy hour snack with friends. 

In the summer time, you could even make this in a cast iron pan over the grill or fire, or in your pizza oven. Hello, Gozney? Call a girl! This recipe is a great jumping off point for so many options to mix and match to what you have in your pantry or fridge. I just love this salty, and savory version with some fresh basil on top.

And bonus – if for some reason, you don’t finish this – you can automatically recreate the viral baked feta pasta with all the bonus ingredients making this extra luxe! And fast!

Baked Feta Dip Ingredients

The ingredients here are, as always, meant to be easily accessible to source. Most grocery stores will have all of them, and if you’re lucky double check your herb garden! The beauty is to mix and match what you have to create your own custom baked feta dip. 

The beauty is you place block of feta into the cast iron pan, or small baking dish and then circle it with lots of other ingredients and bake! So really the prep time is minimal. 

• 1 block feta cheese
• 1/2 cup cherry peppers, seeds removed and roughly chopped
• 1/2 cup pitted Kalamata and Green olives, halved
• 1 cup Cherry tomatoes or grape tomatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced + 1 clove garlic, crushed
• 2 teaspoons fresh oregano, chopped (optional)
• Freshly ground black pepper, to taste
• Fresh basil leaves, chiffonade, for garnish
• 1 baguette, sliced – let’s be real, make it two because you won’t be able to stop! 
• Additional extra virgin olive oil for drizzling on baguette and feta

Serving Suggestions

The best way to serve this is always with chunks of crusty bread. But here are some other combinations that would be worthwhile. But you can always adjust your dipping accoutrements with something else to ensure that it fits the dietary needs or gluten intolerances of all your guests. 

Think of vegetables and dippers like:

• Celery
• Sliced Cucumber
• Bell Pepper
• Rice Crackers
• Fresh Broccoli 
• Carrots
• Bagel Chips
• Crostini
• Other fresh veggies
• Cooked meatballs

But if you’re in the mood to mix and match 

• Cherry tomatoes
• Kalamata Olives
• Red Pepper Flakes
• Hot Honey
• Oregano
• Garlic Cloves
•  Roasted Bell Peppers
• Italian seasoning
• Sprinkle of King Arthur Baking Pizza Seasoning 
• Regular honey

Recipe FAQs

Can I use a different cheese for this dish? 

Yes! I highly endorse a goat cheese as well! It’s not as salty as feta, but it melts beautifully and will give you a punch of flavor. There are lots of varieties of goat cheese you can pick from with other flavors profiles too. I love a good herby garlic encrusted goat cheese that will set up nicely with the strong flavors of the accompanying ingredients. 

Can I mix this with pasta like that viral baked feta with tomatoes? 

Absolutely! I did that with the leftovers of this as I made it and it was delicious! The feta and juice from the tomatoes and other ingredients mix together well and adhere lovely to the pasta. This is another opportunity to add goat cheese and make it something incredible. Because feta cheese is quite salty, you generally don’t need to adjust your salt for the pasta either. 

How do I store this baked feta?

Wait, you have leftovers? Just kidding. Best practice is to store any leftovers in an airtight container and place in the refrigerator. You can reheat it by putting it back into a cast iron pan and placing it under the broiler to reheat and get it to bubbling. 

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Print

Cast Iron Baked Feta with Cherry Peppers, Olives, and Fresh Basil

Prep Time – 5 Minutes

Bake Time – 15-20 Minutes

Serves – 6

Ingredients:

• 1 block (about 6-7 oz) feta cheese
• 1/2 cup cherry peppers, seeds removed and roughly chopped
• 1/2 cup pitted Kalamata and Green olives, halved
• 1 cup Cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced + 1 clove garlic, crushed
• 2 teaspoons fresh oregano, chopped (optional)
• Freshly ground black pepper, to taste
• Fresh basil leaves, chiffonade, for garnish
• 1 baguette, sliced
• Extra olive oil for drizzling on baguette

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Cast Iron Skillet: Drizzle 1 tablespoon of olive oil into a small 6” cast iron skillet, or an 8×8” baking dish. Place the block of feta in the center of the skillet.
3. Add Toppings: Distribute the sliced cherry peppers, halved olives and halved cherry tomatoes around the feta. Sprinkle the minced garlic and chopped oregano (if using) over the top. Drizzle the remaining olive oil over everything, and season with freshly ground black pepper.
4. Bake: Place the skillet in the preheated oven and bake for 15-20 minutes, or until the feta is soft and the edges are starting to turn golden.
5. Prepare the Baguette: While the feta is baking, slice the baguette. Drizzle the slices with a bit of olive oil and, if desired, lightly toast them in the oven for a few minutes until they are just crisp. Rub the toasted baguette with the crushed clove of garlic.
6. Garnish and Serve: Once the feta is done baking, remove the skillet from the oven. Garnish with fresh basil leaves. Serve the warm, melty feta with the toasted baguette slices for dipping and spreading.

Tips:

• Additions: Feel free to add other Mediterranean-inspired toppings like sun-dried tomatoes, roasted red peppers, or artichoke hearts.