Baked Feta Dip with Hot Honey

For your next party, try this skillet-baked feta dip with hot honey. Tomatoes and basil add fresh flavor to this salty, sweet, and spicy dip.  

– 2 cups cherry tomatoe – 2 large cloves garlic, sliced – 1 tablespoon finely chopped shallot – 1 tablespoon sliced serrano or jalapeño pepper – 1 tablespoon basil pesto – ¼ teaspoon ground pepper


– 2 tablespoons extra-virgin olive oil, divided  – 1 (8 ounce) package feta cheese, cut into 4 piece – 4 ounces cream cheese, cut into chunk – 2 tablespoons hot honey (such as Mike's) – 1 tablespoon chopped fresh basil – Crackers, bread or crudités, for serving

Combine tomatoes, garlic, shallot, serrano (or jalapeño), pesto and pepper in a 12-inch cast-iron skillet. Drizzle with 1 tablespoon oil; toss to coat.  


Roast on the top rack until sizzling and the tomatoes are beginning to burst, about 10 minutes. 

Add feta and cream cheese and drizzle with the remaining 1 tablespoon oil.  

Continue roasting until the tomatoes have burst and the feta has softened, about 10 minutes. 

Without removing the pan from the oven, turn the oven to broil. Broil until the tomatoes and feta are slightly charred, 2 to 3 minutes. 

Drizzle with hot honey and sprinkle with basil. Serve with crackers, bread or crudités, if desired.