Creamy Baked Feta with Olives & Sun-Dried Tomatoes – A Mediterranean Delight in One Dish

Some recipes feel like a mini vacation in a dish — warm, rustic, and bursting with Mediterranean charm. This Creamy Baked Feta with Olives & Sun-Dried Tomatoes is one of those treasures. It’s the kind of appetizer that looks and tastes gourmet but requires almost no effort. One baking dish, a drizzle of olive oil, a handful of flavorful ingredients, and 20 minutes in the oven — and you’ve got a creamy, salty, tangy, utterly irresistible dip that’ll have everyone reaching for bread.

The inspiration for this recipe came from a cozy café tucked away in a Greek seaside town. They served baked feta with crusty bread, warm from the oven, surrounded by olive trees swaying in the salty breeze. I’ve been recreating that feeling at home ever since — no plane ticket required.

The beauty of this dish is its simplicity. Each ingredient brings its own burst of flavor: the feta turns creamy and rich as it bakes, the olives add briny depth, and the sun-dried tomatoes infuse everything with a sweet, tangy punch. It’s a recipe that invites slow bites, laughter, and good wine.

Ingredients:

• 1 block (8 oz) feta cheese
• ¼ cup olive oil
• ½ cup mixed olives (green and Kalamata), pitted
• ⅓ cup chopped sun-dried tomatoes (packed in oil, drained)
• 1 teaspoon dried oregano (or fresh if available)
• ½ teaspoon crushed red pepper flakes (optional)
• Freshly cracked black pepper, to taste
• Fresh herbs for garnish (parsley or basil)

Instructions:

1. Preheat oven: Set your oven to 400°F (200°C).
2. Prepare dish: Place the feta block in the center of a small baking dish.
3. Add toppings: Scatter the olives and sun-dried tomatoes around and over the feta.
4. Drizzle & season: Pour olive oil evenly over the top, then sprinkle with oregano, crushed red pepper flakes, and black pepper.
5. Bake: Bake uncovered for 18–20 minutes, until the feta is soft and lightly golden around the edges.
6. Serve: Garnish with fresh herbs and serve warm with crusty bread, pita chips, or crackers.

Tips & Tricks

• Make it extra creamy: After baking, stir the feta gently with a spoon to create a dip-like texture.
• Add roasted garlic: Toss a few unpeeled garlic cloves around the feta before baking — they’ll roast beautifully and add deep flavor.
• Use high-quality feta: Authentic Greek feta (made from sheep’s milk) melts into the most luxurious, creamy texture.
• Drizzle with honey: For a sweet-salty twist, add a touch of honey right before serving.

Creamy Baked Feta with Olives & Sun-Dried Tomatoes

A warm, creamy baked feta dish topped with olives and sun-dried tomatoes — bursting with Mediterranean flavor and ready in just 20 minutes.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Appetizer, Dip

Cuisine: Greek, Mediterranean

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

Creamy Baked Feta with Olives & Sun-Dried Tomatoes

• 1 block (8 oz) feta cheese
• 1/4 cup olive oil
• 1/2 cup mixed olives (green and Kalamata), pitted
• 1/3 cup chopped sun-dried tomatoes packed in oil, drained
• 1 teaspoon dried oregano or fresh
• 1/2 teaspoon crushed red pepper flakes optional
• freshly cracked black pepper to taste
• fresh herbs for garnish

Equipment

• Small baking dish
• Oven
• Spoon
• Knife

Method

 

1. Preheat oven to 400°F (200°C).
2. Place the feta block in a small baking dish.
3. Scatter olives and sun-dried tomatoes around and over the feta.
4. Drizzle with olive oil and sprinkle with oregano, red pepper flakes, and black pepper.
5. Bake for 18–20 minutes until feta is soft and golden.
6. Garnish with fresh herbs and serve warm.

Notes

Serve warm with crusty bread or pita. Optional drizzle of honey adds a delicious sweet note.

Variations

• Add cherry tomatoes: Swap sun-dried tomatoes for fresh cherry tomatoes for a juicier version.
• Make it spicy: Add sliced chili peppers or a dash of harissa for heat.
• Herb it up: Try thyme, rosemary, or dill for different flavor profiles.
• Vegan option: Use a plant-based feta alternative — it melts beautifully with olive oil and seasonings.

Serving Suggestions
Serve this baked feta straight from the oven with:

• Warm pita wedges or toasted sourdough
• Crisp cucumber slices and roasted bell peppers
• A chilled glass of white wine or rosé
• As a topping over warm pasta, roasted veggies, or even grain bowls

It’s perfect for dinner parties, holiday spreads, or a casual Friday night snack board.

Storage Information
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10 minutes, or until warmed through. You can also reheat it in a skillet over low heat with a splash of olive oil to revive the creaminess.

FAQ

Can I make this ahead of time?
Yes — assemble everything in the baking dish, cover, and refrigerate up to 12 hours ahead. Bake when ready to serve.

Can I use crumbled feta instead of a block?
You can, but the texture won’t be as creamy. A block of feta melts more smoothly.

What type of olives work best?
A mix of Kalamata and green olives gives a nice balance of flavor, but use whatever you love!

Is this served hot or cold?
Always serve it warm — that’s when the feta is soft, creamy, and spreadable.

History / Fun Facts
Baked feta has deep roots in Greek cuisine, where it’s often served as a meze — a small, shareable dish meant to be enjoyed with wine and conversation. The addition of olives and sun-dried tomatoes gives it a modern Mediterranean twist. Feta itself has been made for over 6,000 years, making it one of the oldest cheeses in the world!

Fun fact: The word “feta” comes from the Greek word fetta, meaning “slice.” That’s because feta was traditionally sliced and stored in barrels of brine — a technique still used today.