I’d be hard pressed to name a cheesy appetizer I didn’t like. Well maybe something with blue cheese… not a huge fan of stinky cheeses over here. And while I absolutely love a charcuterie board, I admit it can feel a bit run of the mill after your third holiday party. So I’ve been on the hunt for interesting appetizers that do not require too much prep time nor require perfect oven timing… we all know how precious the oven becomes when you are scheduling the time and space for all the Thanksgiving sides!

This is one of those dishes. We can all thank one of my absolute favorite cookbook author’s Alex Snodgrass from The Defined Dish for this one – Baked Feta & Olive Dip. I omit orange rinds from her original recipe because I found it added too many flavors… something I never thought I would hear myself say. But feel free to check out her OG recipe and let me know if you think differently. Very curious to poll!

This recipe is super simple and not the most photogenic but trust me, it’s a fan favorite. And although it does require some bake time, it is quick enough that it doesn’t impede on the major dishes if hosting a dinner after appetizers. If you are just doing pupus, then this is an added hot dish to the offerings that is addictingly good. It’s oh so salty with the soppressata and olives, while the feta creams everything together into the perfect dip. Even if you don’t like olives standalone, I think this could be up your alley. 

Baking feta has become the ingenius kitchen hack of 2024 and I have no plans of slowing down. The way it melts in the oven to make sauces, dips, and one-pot meals that much easier (and tastier) is so impressive, I am surprised people aren’t talking about it more. Alas, I am here to continue to remind you of the magical powers of baked feta–anything.

Good luck with the holiday cooking this year and drop a note in the comments if you have any good suggestions or ideas for easy delicious appetizers. I am all ears!! Want mine? Check out my family’s beloved Olive Ball recipe or Prosciutto Pinwheels. Both a holiday staple in the Kelly household growing up, despite them being a wee bit more work. I guess now that GF puff pastry exists and we don’t have to make it from scratch anymore, the Pinwheels are pretty easy!

INGREDIENTS

1 block feta in brine (approx 8 oz)

1 cup hard soppressata

1 cup green olives

3 cloves garlic

¼ cup olive oil

1 tbsp. fresh thyme

1 tbsp. honey

Serzing Size: 6-8

INSTRUCTIONS

• Preheat oven to 375F. 
• Set the block of feta in the center of a large baking dish. 
• Chop soppressata and olives into small dices. 
• Toss soppressata and olives with olive oil, garlic (minced or chopped), fresh thyme, and honey.
• Place mixture on top and around feta. 
• Bake for 20 minutes.
• Let cool for 5 minutes then gently mix everything together with a spoon. 
• Serve with crackers or toasted bread. Enjoy!