Valerie Bertinelli’s Herby Baked Feta Dip with Tomatoes, Peppers and Olives | Food Network

Cook along with Valerie as she turns the viral baked feta pasta into a dip that your friends and family will love!
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Herby Baked Feta Dip with Tomatoes, Peppers and Olives
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 40 min
Active: 15 min
Yield: 6 to 8 servings

Ingredients

2 cups multi-colored cherry tomatoes
1 cup roasted red peppers, drained and diced
1/2 cup halved kalamata olives
3 cloves garlic, peeled and thinly sliced 
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper 
One 8-ounce block feta
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives 
2 tablespoons chopped fresh parsley
Sliced sourdough bread or crackers, for serving 

Directions

Preheat the oven to 400 degrees F.

Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes. 

Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers. 

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Valerie Bertinelli’s Herby Baked Feta Dip with Tomatoes, Peppers and Olives | Food Network

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