Feta Cheese Dip: Baked Feta Cheese Dip with tomato sauce and garlic.
Feta cheese – you either love it, or hate it. I had no choice but to love it. As a Macedonian you are almost expected to want to eat it night and day. It’s like an Italian and his mozzarella cheese; they go hand in hand.
I can eat feta with every meal, and with every course of that meal; I put it in my salads, I stuff it in my peppers, I flame it, I even bake it! Oooooh I love it when it’s baked!
Baked feta cheese dip can, and will, turn all feta-haters around. This appetizer is served at just about every restaurant in Macedonia (called сирење во фурна – sirenje vo furna) and one serving is never enough. It’s cheesy, it’s garlicky, a bit tart, and it’s warm and gooey. And, it will make you cry for more. Trust me.
To fully enjoy it all you will need is a side of flatbread, white wine, or beer, and a grilled steak to follow.
I think you just drooled – It’s okay – you can thank me later. 
Recipe also featured on Foodbeast
Oven-Baked Feta Cheese Dip
Ingredients
- 1 cup crumbled feta cheese
- 3 cloves of garlic , minced
- 1/4 cup of your favorite tomato sauce (I use my homemade sauce)
- 1/2 cup part-skim mozzarella cheese , shredded
- 1/2 cup mild cheddar cheese , shredded
Instructions
- Preheat oven at 400.
- In a small oven-safe baking dish, or a clay pot, layer the crumbled cheese, covering the entire bottom of the dish.
- Sprinkle the minced garlic on top of the feta cheese.
- Spoon the tomato sauce, covering the entire cheese and garlic mixture
- Mix together the mozzarella cheese and the cheddar cheese; layer on top of the tomato sauce.
- Bake it in the oven for 15 minutes, or until the cheese is melted.
- Serve it warm with a side of flatbread or tortilla chips.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Categories:
This recipe may work, but feta cheese, if used alone, will not melt. period. Possibly the two other cheeses will take up the feta when heated, but baking feta alone actually makes it harder and turns it brown. Try it. And if you read another recipe that depends on melting feta cheese by itself, forget it. It will not work.
Hi!
Did you try making this recipe?
I made this tonight and it was delicious! Hands down best dip I’ve ever had. Thanks for a great recipe.
can i do this in the crockpot? if so, how long? high or low? thanks!
Hi Hayley! Yes, I don’t see why not. I would just set it on low for about 2-1/2 to 3 hours.
Thank you for the recipe – it looks awesome! I have spent a lot of time in Macedonia, love the people and the culture but somehow missed this dish. Hvala! 🙂
Hi Vannessa!! Thanks so much for the kind words about my homeland! 🙂 I hope you get to try this dish – it’s delicious!
Thank you for this recipe! I had many cheese leftovers so I started by putting the feta, garlic and pizza sauce. Then I put cream cheese, boursin (soft creamy cheese) and topped it off with a blend of old dry cheddar and flaked parmesan. My 14 year old daughter said that it was the best thing she’s had in her life. I went to the dollar store and bought individual aluminum tins to prepare my recipe and it was amazing!!
YAY!! So glad you loved it!! I am taking notes of your add-ins because that sounds even better!
I love feta and don’t eat it nearly enough. I never thought of adding it to a more melty cheese and baking it though. Love your little ceramic pot as well.
This may be an old post but my drool is new. Gonna bake some feta soon as this sounds delicious!
Thank you, Cheryl-Ann!! This is one amazing appetizer… I have a hard time sharing it. 😉
Such a delicious recipe!!! I will certainly cook it… (just to mention that Feta is a Greek cheese)
Your blog is super! 🙂
Hi! Glad you like my blog!! Thank you. 🙂 Feta is a staple in every balkan country’s cuisine…we all make it, and where it came from, or who made it first only God knows. 😉
Hi! Just wandering over from the picnic at The Culinary Lens. I enjoyed your writing (yup. I drooled. :)) — great recipe!