Martha Stewart Baked Feta-Marinara Dip

Martha Stewart baked feta-marinara dip turns marinara, smoky piquillo peppers and a block of feta into a creamy, bubbly party appetizer in 25 minutes. Save this easy few-ingredient appetizer for game day, holiday parties or potluck nights, because it bakes in one small dish with almost no cleanup.

Blend the piquillo peppers right into the marinara until the sauce is completely smooth, because that is where the subtle smokiness comes from. Skip it and you get a plain tomato sauce that tastes like any other baked feta.

Martha keeps the feta in one whole block instead of crumbling it, so the cheese turns soft and spreadable but holds its shape rather than melting away. The peppers add a faint smoky sweetness that makes guests ask what's in the sauce.

Martha Stewart Baked Feta-Marinara Dip

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

230

kcal

Smooth, smoky marinara bubbles around a block of feta that turns soft and spreadable in the oven. It scoops up easily onto crisp crostini for a warm, tangy bite.

Ingredients

• 1 1/2 cups Marinara or store-bought marinara
  

• 3 jarred piquillo peppers, drained
  

• 1 (8-ounce) block feta
  

• Fresh basil leaves and red-pepper flakes, for garnish
  

• Crostini, for serving
  

Directions

• Heat the oven: Preheat the oven to 350°F. That way it is ready by the time the sauce is blended.
• Blend the sauce: Process 1 1/2 cups marinara and 3 drained jarred piquillo peppers in a blender until smooth. A food processor or immersion blender works too if the blender is buried in a cabinet.
• Assemble the dip: Pour the sauce into a small heatproof dish, about 8 by 6 inches. Then set the 8-ounce block of feta right on top.
• Bake until bubbly: Bake for about 20 minutes, until the sauce is bubbly around the edges. The feta will turn soft and creamy but keep its shape.
• Garnish and serve: Scatter fresh basil leaves and red-pepper flakes over the top while it is still hot. Serve it warm with crostini for scooping.

Tools for this recipe

• Vitamix E310 blender, Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use roasted red peppers instead of piquillo peppers?

Yes, jarred roasted red peppers are the easiest swap if you can't find piquillos. They taste a little less smoky and sweet, so the dip comes out milder but still good.

What kind of feta works best for this dip?

A block of Greek feta gives the classic briny, sharp flavor, while French feta is creamier and Bulgarian is saltier. Try to buy it packed in brine, though a vacuum-sealed block also works.

Can I make baked feta dip ahead of time?

You can blend the sauce and pour it into the dish a day ahead, then keep it covered in the fridge. Add the feta just before baking and give it a few extra minutes since the dish starts cold.

What can I serve with it besides crostini?

Crusty bread and pita chips both scoop it up well, and the thick sauce holds on to each bite. Raw vegetables like cucumber slices or bell pepper strips also work if you want something lighter.

Do I need a blender to make the sauce?

No, an immersion blender, food processor or food mill all smooth the peppers into the marinara just as well. A small food processor is the quickest if you only have a little sauce.