This Zaatar spiced baked feta dip is a quick and easy appetizer and makes a great addition to any potluck or party spread. Sure, you’ve enjoyed feta crumbled on salads, flatbreads, etc., but have you ever tried it baked? With the addition of a few, simple ingredients, an ordinary container of crumbled feta is transformed into a surprisingly addictive and flavorful dip.
Feta is one of the world’s oldest cheeses, dating back to Greek mythology, and is traditionally made with sheep or goat’s milk, though today, most commercial producers use cow’s milk. The flavor of feta is salty and tangy, and the texture crumbly.
This creamy dip combines classic Greek ingredients and is seasoned to perfection with fresh zaatar. We use a quality classic mix packed by Tyme Foods and contains a goo dportion of wild thyme from Southern Lebanon, which offers an aromatic, woodsy flavor due to its high essential oil content. The other predominant ingredients of our zaatar are sumac powder, which has a tart, lemony quality; and roasted sesame seeds that add a rich nuttiness and crunch.
Serve straight out of the oven with crackers, crudité, fresh pita bread, or just about anything you please!
Zaatar Spiced Baked Feta Dip
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins
Serving Size: About ½ cup
Calories: 178, Fat: 14g, Protein: 7g, Carbs: 5g, Fiber: 1g
6 oz. crumbled feta cheese
4 oz. (1/2 block) cream cheese, softened
¼ cup plain Greek yogurt
¼ cup finely chopped Kalamata olives
¼ cup finely chopped red onion
¼ cup finely chopped sun-dried tomatoes
2 cloves garlic, minced
2 tablespoons Zaatar + additional for sprinkling
- Preheat oven to 400°F.
- Combine all ingredients in a large bowl and mix until well combined.
- Spread the mixture into a medium-sized, oven safe dish or cast iron pan and bake for 20-25 minutes, until bubbly and golden brown around the edges.
- Remove from the oven, sprinkle with additional Zaatar, if desired, and serve with accompaniments such as fresh pita bread, pita chips, crackers, carrots sticks, celery, etc.