Baked Spinach Feta Dip

Appetizers, Snacks & Sides, Recipes

This appetizer combines Feta, Cherry Tomatoes, Olive Oil, Roasted Garlic, Salt, Pepper and Cream Cheese to make a incredibly delicious dip served with warm Pita chips.

If you have downloaded TikTok than you probably have seen the Feta block pasta with Cherry Tomatoes. A viral video of a someone baking a block of feta, cherry tomatoes, olive oil and some herbs and spices. and mixing it with pasta has caught the eye of many, and for good reason! It’s a great idea and that is what inspired this appetizer. However, I couldn’t leave out my favorite ingredient, roasted garlic!

INGREDIENTS  

Feta Dip

  • 1 block Feta 7oz
  • 1 pint Cherry Tomatoes
  • 1 cup Fresh Spinach
  • 1 head Garlic
  • 3 tbsp Cream Cheese
  • 2 tbsp Olive Oil
  • Salt & Fresh Cracked Pepper

Pita Chips

  • 6-8 Pita Bread
  • 2-3 tbsp Olive Oil
  • Salt & Pepper

INSTRUCTIONS 

Roasted Garlic

  • Preheat one to 400°F.
  • Peel and discard the papery outer layers of the entire garlic bulb.
  • Using a sharp knife, cut 1/4 to off the top top of cloves.
  • Put garlic in baking pan cut side up so you can see the garlic cloves and drizzle with 1 tbsp of olive oil.
  • Cover garlic clove with tinfoil and bake at 400°F 30-40 minutes, or until the cloves are lightly browned and feel soft if you press or poke them.
  • Once garlic is done, remove, let cool.

Feta Dip

  • Keep oven at 400°, Position rack in the middle of the oven.
  • In a pan that is at least 4×6, place feta block in the center of the pan, spread tomatoes around feta, drizzle with 1 tbsp olive oil, sprinkle with salt and pepper. Cut 3 tbsp cream cheese into small chunks and place throughout the dish on top of the tomatoes.
  • Bake for 30 minutes and then carefully take dip out of the oven. While cooking, prep Pita Chips.
  • Chop 1 cup fresh spinach and stir into dip. Place back into oven for 10 more minutes.
  • Once roasted garlic is done, squeeze roasted garlic out of it’s shell and mash it into a paste.
  • Stir roasted garlic paste into dip and keep warm until Pita Chips are done.

Pita Chips

  • Cut Pita bread into 6 triangles each and put on a non-stick baking sheet.
  • Drizzle with 2 tbsp olive oil, salt and pepper and place in oven on bottom rack for 20 minutes or until golden brown. Turn Pita chips half way though. NOTE: Don’t cook until super crispy. They will get more crispy once they cool. You want them slightly crispy on the outside but still soft in the middle.
  • Once golden brown, take out and serve warm or cold with the Spinach Feta Dip

NOTES

  • Olive Oil: Substitute regular olive oil with garlic and herb or basil olive oil for additional flavor. 
  • Reheating: Reheat in oven or in microwave bowl.
  • Add spice by sprinkling with red pepper flakes.
  • If you don’t want to make the Pita Chips from scratch, you can buy Stacy’s Pita Chips as an alternative. 

Baked Spinach Feta Dip

Warm Spinach Feta Dip with Cherry Tomatoes and Roasted Garlic. Served with homemade Pita Chips.

Feta Dip

  • 1 block Feta (7oz)
  • 1 pint Cherry Tomatoes
  • 1 cup Fresh Spinach
  • 1 head Garlic
  • 3 tbsp Cream Cheese
  • 2 tbsp Olive Oil
  • Salt & Fresh Cracked Pepper

Pita Chips

  • 6-8 Pita Bread
  • 2-3 tbsp Olive Oil
  • Salt & Pepper

Roasted Garlic

  1. Preheat one to 400°F.

  2. Peel and discard the papery outer layers of the entire garlic bulb.

  3. Using a sharp knife, cut 1/4 to off the top top of cloves.



  4. Put garlic in baking pan cut side up so you can see the garlic cloves and drizzle with 1 tbsp of olive oil.



  5. Cover garlic clove with tinfoil and bake at 400°F 30-40 minutes, or until the cloves are lightly browned and feel soft if you press or poke them.

  6. Once garlic is done, remove, let cool.

Feta Dip

  1. Keep oven at 400°, Position rack in the middle of the oven.

  2. In a pan that is at least 4×6, place feta block in the center of the pan, spread tomatoes around feta, drizzle with 1 tbsp olive oil, sprinkle with salt and pepper. Cut 3 tbsp cream cheese into small chunks and place throughout the dish on top of the tomatoes.



  3. Bake for 30 minutes and then carefully take dip out of the oven. While cooking, prep Pita Chips.

  4. Chop 1 cup fresh spinach and stir into dip. Place back into oven for 10 more minutes.



  5. Once roasted garlic is done, squeeze roasted garlic out of it's shell and mash it into a paste.

  6. Stir roasted garlic paste into dip and keep warm until Pita Chips are done.

Pita Chips

  1. Cut Pita bread into 6 triangles each and put on a non-stick baking sheet.



  2. Drizzle with 2 tbsp olive oil, salt and pepper and place in oven on bottom rack for 20 minutes or until golden brown. Turn Pita chips half way though. NOTE: Don't cook until super crispy. They will get more crispy once they cool. You want them slightly crispy on the outside but still soft in the middle.

  3. Once golden brown, take out and serve warm or cold with the Spinach Feta Dip



  • Olive Oil: Substitute regular olive oil with garlic and herb or basil olive oil for additional flavor. 
  • Reheating: Reheat in oven or in microwave bowl.
  • Add spice by sprinkling with red pepper flakes.
  • If you don’t want to make the Pita Chips from scratch, you can buy Stacy’s Pita Chips as an alternative. 
Appetizer
Mediterranean
appetizer, dip, Feta, roasted garlic

Share on Instagram and Pinterest! If you like the recipe leave a comment below and check out our other appetizers here.

Bruschetta Pita Bites

Appetizers, Snacks & Sides, Recipes

Looking for an easy appetizer to make? These little pita appetizers are a family favorite. This can serve as a healthy afterschool snack or an appetizer at your next dinner party.

My Recommendations:

  • Bread: My favorite pita bread is Joseph’s flax oat and whole wheat pita bread. It is low in calories and carbs yet high in protein. Josephs MINI pita snacks are is a great base for many appetizers, especially this one.
  • Cheese: To make this as simple as possible, try buying already sliced fresh mozzarella of the mozzarella balls and cut them in half. I chose to use sliced fresh mozzarella from BelGioioso.
  • Balsamic Drizzle: For this, I chose to buy the glaze premade. You can find this in the condiments isle of most grocery stores. However, if you want to make it from scratch you can by adding 1/2 cup balsamic vinegar and 3 tbs sweetener of choice to a small saucepan set over medium heat. Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 8-10 minutes. Remove from the heat and set aside to cool before serving.

INGREDIENTS  

  • 1 pack Josheph’s MINI Pita Snacks
  • 1 8oz BelGioioso Fresh Mozzarella Cheese Sliced
  • 1 handful Arugula
  • 3 tbsp Balsamic Drizzle
  • 1 clove Garlic minced
  • 9 Cherry Tomatoes halved

INSTRUCTIONS 

  • Preheat oven to 400F
  • Mix olive oil and minced garlic in a small bowl with a dash of salt and pepper.
  • On a non-stick baking sheet, lay pita bread out and lightly brush both sides of pita bread with garlic olive oil.
  • Place pita bread in oven on middle rack for 5 minutes until tops are lightly browned. Do not flip.
  • Take pita bread out of oven and let cool. You will notice that the pita bread may be filled with air. Don’t worry, you can lightly press the air out of the pita bread and the bread will look like mini cups.
  • Once cool enough to touch, place a few pieced of arugula on each pita bread, a slice of mozzarella and a half of a tomato. NOTE: If tomato won’t stay, secure by placing toothpick in the middle of the tomato.
  • Arrange on dish and drizzle balsamic glaze on top, serve warm or cold.

Bruschetta Pita Bites

Joseph's pita bread bruschetta bites are perfect finger food. These tiny bites will be gone in no time. Tomatoes, Mozzarella, arugula, balsamic and a garlic brushed pita.

  • 1 pack Josheph's MINI Pita Snacks
  • 1 8oz BelGioioso Fresh Mozzarella Cheese Sliced
  • 1 handful Arugula
  • 3 tbsp Balsamic Drizzle
  • 1 clove Garlic (minced)
  • 9 Cherry Tomatoes (halved)
  1. Preheat oven to 400F

  2. Mix olive oil and minced garlic in a small bowl with a dash of salt and pepper.

  3. On a non-stick baking sheet, lay pita bread out and lightly brush both sides of pita bread with garlic olive oil.

  4. Place pita bread in oven on middle rack for 5 minutes until tops are lightly browned. Do not flip.

  5. Take pita bread out of oven and let cool. You will notice that the pita bread may be filled with air. Don't worry, you can lightly press the air out of the pita bread and the bread will look like mini cups.

  6. Once cool enough to touch, place a few pieced of arugula on each pita bread, a slice of mozzarella and a half of a tomato. NOTE: If tomato won't stay, secure by placing toothpick in the middle of the tomato.

  7. Arrange on dish and drizzle balsamic glaze on top, serve warm or cold.

Appetizer, Snack

Cheesy Garlic Bomb

Appetizers, Snacks & Sides, Recipes

Do you ever wonder what you should bring to that dinner party you were invited to? This easy to make dish is not only delicious but it is a fun appetizer or addition to the meal. Pull apart bread is nothing new but it is something that I have been wanting to try for a while. I personally LOVE garlic bread so I wanted to make a garlic bread version of pull apart bread! I chose to call this the garlic bomb because it is going to smell like a garlic bomb went off in your house. You may not want to eat this right before a date 😉

Tips & Tricks

  • Party preparation is key, no one likes to eat cold garlic bread that is hard to pull apart. If you are bringing this to a party you have some options. You can either cook prior to party and wrap in tinfoil to keep warm, don’t cook all the way and finish cooing at the guest house or simply re-warm in the microwave. However, the microwave can cause the bread to become chewy on the outside if you heat for too long. My advice would be to heat in your own oven if you can’t re-heat at the host’s house.
  • Part of the appeal is the pulling of the bread and seeing how cheesy the appetizer is. Using Kraft’s Creamy Melt mozzarella will give you the best consistency and allow the cheese to remain stringy even as it is cooling.
  • If you don’t like the bread crispy on the outside you can wrap the loaf in tinfoil when cooking. This will allow the inside to cook without over crisping the outside. This is a good option if you plan on feeding to young children.

INGREDIENTS  

Bread

  • 1 loaf Tuscan Boule Loaf or round loaf bread
  • 1½ cup Mozzarella Cheese
  • 2 cloves Garlic
  • ½ stick Butter salted
  • 1 tsp Pepper
  • 1 tbsp Parsley chopped

Olive Oil Drizzle

  • 3 tbsp Olive Oil
  • 1 clove Garlic
  • Salt & Pepper to taste

INSTRUCTIONS 

  • Preheat oven to 350F and adjust rack to middle of oven. 
  • Cut bread from top to almost the bottom 4-5 times each way until it looks like cubes. You will want to go almost to the bottom but don’t cut through the bottom. The further down you cut, the easier it is to pull apart once cooked. 
  • Move bread to the side and cut butter length wise, slice into thin pieced and stuff in the bread between each cube (all sides if possible). 
  • Place bread on a non-stick baking sheet and place in oven for 3-4 minutes to soften the butter. 
  • While butter is softening, mix the mozzarella, 2 garlic cloves and pepper together. 
  • Take bread out of oven and stuff the mozzarella mixture in between the bread cubes. 
  • Place in oven on middle rack for 15 minutes. 
  • While bread is cooking, mix the olive oil drizzle ingredients together. 
  • When 15 minutes is up, remove bread and drizzle or brush the bread with the olive oil mixture, place back in oven and cook for another 10 minutes until golden brown. 
  • Take bread out, garnish with chopped parsley and serve warm.

Cheese Garlic Bomb

This pull apart garlic bread is so cheesy that everyone will want a piece. It is a great addition to pasta, served as an appetizer or simply as is.

Bread

  • 1 loaf Tuscan Boule Loaf (or round loaf bread)
  • 1½ cup Mozzarella Cheese
  • 2 cloves Garlic
  • ½ stick Butter (salted)
  • 1 tsp Pepper
  • 1 tbsp Parsley (chopped)

Olive Oil Drizzle

  • 3 tbsp Olive Oil
  • 1 clove Garlic
  • Salt & Pepper (to taste)
  1. Preheat oven to 350F and adjust rack to middle of oven. 

  2. Cut bread from top to almost the bottom 4-5 times each way until it looks like cubes. You will want to go almost to the bottom but don't cut through the bottom. The further down you cut, the easier it is to pull apart once cooked. 

  3. Move bread to the side and cut butter length wise, slice into thin pieced and stuff in the bread between each cube (all sides if possible). 

  4. Place bread on a non-stick baking sheet and place in oven for 3-4 minutes to soften the butter. 

  5. While butter is softening, mix the mozzarella, 2 garlic cloves and pepper together. 

  6. Take bread out of oven and stuff the mozzarella mixture in between the bread cubes. 

  7. Place in oven on middle rack for 15 minutes. 

  8. While bread is cooking, mix the olive oil drizzle ingredients together. 

  9. When 15 minutes is up, remove bread and drizzle or brush the bread with the olive oil mixture, place back in oven and cook for another 10 minutes until golden brown. 

  10. Take bread out, garnish with chopped parsley and serve warm.

Appetizer