Baked Greek Fondue

Baked Greek Fondue

Fragrant mint, dill, and oregano marry with feta and cream cheese for a luxurious spread that’s begging to be served at your next get-together.

Baked Greek Fondue
Makes about 3 cups
  • 2 (8-ounce) blocks feta cheese, cubed
  • 1 pint grape tomatoes
  • 1 (6-ounce) jar pitted Kalamata olives, drained well and halved
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 1 tablespoon olive oil
  • 5 sprigs fresh oregano, divided
  • 4 ounces cream cheese, softened
  • 2 teaspoons chopped fresh dill, divided
  • 2 teaspoons chopped fresh mint, divided
  • Pita chips, to serve
  1. Preheat oven to 425°.
  2. In a 10-inch cast-iron skillet, place feta in center. Scatter tomatoes, olives, garlic, and shallot around feta. Drizzle with olive oil; top with 4 oregano sprigs.
  3. Bake until tomatoes burst, about 25 minutes. Discard oregano sprigs; reserve a few tomatoes and olives in a small bowl.
  4. Stir cream cheese into feta mixture in skillet until smooth. Stir in 1 teaspoon dill and 1 teaspoon mint.
  5. Top with reserved tomatoes and olives; sprinkle with remaining oregano, remaining 1 teaspoon dill, and remaining 1 teaspoon mint. Serve with pita chips.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.