Food & Cooking Recipes Appetizers Baked Feta-Marinara Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 24, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 25 mins Servings: 4 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. Ingredients 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 Directions Preheat oven to 350 degrees. In a blender, process marinara and piquillo peppers until smooth; transfer to a small (about 8-by-6-inch) heatproof dish. Top with feta. Bake until bubbly around edges, about 20 minutes. Garnish with basil and red-pepper flakes, and serve with crostini. Sidney Bensimon Rate it Print