Baked Greek Fondue
- 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
- Preheat oven to 425°.
- 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.
- Bake until tomatoes burst, about 25 minutes. Discard oregano sprigs; reserve a few tomatoes and olives in a small bowl.
- Stir cream cheese into feta mixture in skillet until smooth. Stir in 1 teaspoon dill and 1 teaspoon mint.
- Top with reserved tomatoes and olives; sprinkle with remaining oregano, remaining 1 teaspoon dill, and remaining 1 teaspoon mint. Serve with pita chips.
Recipe by Southern Cast Iron at https://southerncastiron.com/baked-greek-fondue/
3.5.3251