Baked Feta-Marinara Dip

Prep Time:
5 mins
Total Time:
25 mins

Doctor homemade or store-bought marinara with smoky piquillo peppers and tangy feta cheese for an irresistible dip that comes together in a flash. Serve with plenty of crostini to sop up every last bit of sauce.


  • 1 ½ 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


  1. Preheat oven to 350 degrees.

  2. In a blender, process marinara and piquillo peppers until smooth; transfer to a small (about 8-by-6-inch) heatproof dish. Top with feta.

  3. Bake until bubbly around edges, about 20 minutes. Garnish with basil and red-pepper flakes, and serve with crostini.

    baked feta marinara dip
    Sidney Bensimon
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