Cheese lovers - this vegan 'Tomato & Feta Baked Dip' is the perfect plant-based Italian dish for you to create and share. I make this recipe with vegan feta (find my recipe here) that's not only seriously ahh-mazing but simple and easy to make! Add olives, tomatoes, fresh and dried herbs, and I have no doubt you'll find this plant-based dish super delish! Enjoy as a snack, part of a festive spread, or as a savory meal.
Vegan I Gluten-free
Serves: ~2 cups
Time: 35 minutes
300g tomatoes, chopped
1 clove garlic, crushed
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil
1/2 cup vega feta (find my recipe here!)
1/3 cup cherry tomatoes, sliced
1/4 cup olives
Preheat the oven to 180C/350F. Set aside an oven proof baking dish.
To prepare the dip - Quarter the tomatoes and add to a food processor or blender. Add the garlic, spices and olive oil. Mix until smooth, 30 - 60 seconds.
Transfer the mixture to a baking dish. Top with crumbled feta, sliced cherry tomatoes, and olives.
Bake for 20 - 25 minutes, until the tomatoes have softened and the feta is golden brown.
To serve - Enjoy warm from the oven. Serve with gluten-free crackers, pita, veggie sticks, etc.
To store - Keep leftovers 1 - 2 days in the fridge. Reheat for serving.