This baked feta cranberry dip is my idea of the perfect appetizer: unexpected, impressive, and surprisingly easy to pull off. You’re essentially making a roasted cranberry sauce (all of the classic flavor, but completely hands off), then nestling in a block of feta that turns warm, soft, and spreadable in the oven.

To serve, finish with chopped pistachios and an extra drizzle of honey (or hot honey!), then let everyone dig in with slices of toasted baguette.

baked feta cranberry dip

oven mitt holding dish of baked feta cranberry dip

Ingredients

  • 2 (12-ounce) bags fresh cranberries
  • 1/2 cup packed light brown sugar
  • 1/2 cup honey
  • Zest and juice of 1 orange
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra-virgin olive oil, divided
  • Pinch of kosher salt
  • 1 (8-ounce) block feta cheese
  • Handful of chopped roasted, salted pistachios
  • hot honey (optional)
  • sliced baguette and/or crackers, for serving

Instructions

  • Heat the oven to 400°F. 
  • In a 13×9-inch baking dish, combine the cranberries, brown sugar, honey, orange zest, orange juice, vinegar, 1 tablespoon of the oil, and a pinch of salt. Toss to coat and spread in an even layer. 
  • Nestle the block of feta into the center of the baking dish, making sure it’s touching the bottom. Drizzle with the remaining 1 tablespoon oil.
  • Bake, stirring the cranberries halfway through but leaving the feta untouched, until the cranberries have burst and the feta is soft and the edges are lightly golden, 30 to 40 minutes. (The cranberries will thicken as they cool). If you want more dramatic color on the feta, you can pop it under the broiler for a minute or two.
  • Remove the baking dish from the oven. Sprinkle with pistachios and drizzle with honey or hot honey. Smoosh the feta slightly and then drag a cracker through it to encourage guests to do the same. (Alternatively, nestle a serving spoon into the dish).