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Baked Feta Dip


1½  cups crumbled feta cheese

1 cup sour cream

½  tsp dried thyme

1 tsp dried oregano

2 Tbsp olive oil

1 garlic clove, grated

zest of one lemon

½ cup baby tomatoes, halved

1 cup arugula or spinach

 cup black olives, sliced

For serving: Milton’s Gourmet Original Multi-Grain Crackers and Milton’s Gourmet Olive Oil & Sea Salt Crackers

For the tomato topping:

1 cup baby tomatoes, chopped

5-6 fresh sprigs of thyme (leaves from)

Juice of half lemon

1 tbsp olive oil

Salt and pepper


Preheat oven to 400 degrees Farenheit. Mix together the tomato topping (tomatoes, leaves from 5-6 sprigs of fresh thyme, lemon juice, olive oil and a pinch of salt and pepper) and set aside. Grease a small baking dish with butter or olive oil. In a medium bowl stir together crumbled feta, sour cream, dried thyme, dried oregano, olive oil, grated garlic and zest of one lemon until well combined. Gently stir in baby tomatoes, arugula and black olives. Add to the baking dish and spread across to fill the dish. Bake 20-25 minutes until bubbling. Then broil on low for 3-5 minutes until a little golden. Let sit for 5 minutes to cool slightly and then top with tomato topping.

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