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    You are in: Home / Greek / Melissa's Baked Feta Cheese Dip Recipe
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    Melissa's Baked Feta Cheese Dip

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    6 mins

    15 mins

    Chef #442800's Note:

    This is a staple in my apartment. I wash and reuse the dish I make it with more than any other dish in my apartment, I think. I picked up a liking for feta while in Greece during the summer of 2006. Don't be too heavy-handed with the onion powder, though. I like onion, but not so that it overpowers the feta. Great with a hearty bread and makes a good sandwich spread as well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees Fahrenheit.
    2. 2
      Finely chop cherry tomatoes (I keep the juices so the dish isn't dry).
    3. 3
      Add all ingredients into small baking dish and mix together.
    4. 4
      Bake 15-20 minutes until olive oil is bubbling.
    5. 5
      Serve in baking dish with dipping bread.

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    Ratings & Reviews:

    • on December 15, 2007

      55

      This is definitely addictive! I added some basil and oregano-- about a teaspoon each-- and served it with warm flat bread.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2010

      55

      Agree with Starrynews - this is addictive. I added fresh thyme, and green onions and few shakes of red pepper flakes. Served with crunchy, french bread fresh from the oven. Divine!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Melissa's Baked Feta Cheese Dip

    Serving Size: 1 (100 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 286.7
     
    Calories from Fat 209
    72%
    Total Fat 23.2 g
    35%
    Saturated Fat 14.7 g
    73%
    Cholesterol 85.5 mg
    28%
    Sodium 1075.4 mg
    44%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 5.0 g
    20%
    Protein 14.1 g
    28%

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