Favorite Baked Feta Dip With Tomatoes, Peppers And Olives
A wonderfully simple Greek appetizer of baked feta cheese with tomatoes, peppers, olives, oregano and paprika. This hot dip tastes a bit like a warm Greek salad and is wonderful smooshed onto bread with or without a glass of ouzo or wine!
Pre-heat the oven to 190C/375F. Put the tomato halves, pepper pieces, onion and olives into a small to medium baking dish (around 8 inch x 8 inch or similar).
Sprinkle over the oregano and pour over the olive oil. Mix well.
Clear a gap in the middle of the vegetables. Nestle the block of feta in it.
Sprinkle the whole dish with the paprika and some black pepper (to taste). Drizzle the top of the cheese with a little more olive oil.
Bake for 30 minutes until the vegetables are starting to bubble and brown and the feta is soft.
Ingredient amounts: The amounts in this recipe are just a rough guide. After you've made it a couple of times, you'll probably be able to make it without the recipe! You can also double the ingredients to serve to a bigger crowd. Just use a larger baking dish and bake 2 blocks of feta and double everything else.How to serve: This dish is best served immediately while the feta is warm and squidgy, although it's still delicious once cooled down a bit. Serve as a light bite for 2, an appetizer for 4, or a side dish for a family dinner. Or double the ingredients and serve at a BBQ or party as a side dish/buffet offering.