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Moroccan Baked Feta with Olive Tapenade is the ultimate crowd-pleasing appetizer. Serve this incredibly delicious dip with crusty bread or pita in right under 40 minutes.
Table of Contents
Why You’ll Love this Moroccan Baked Feta
Picture this: Crumbles of salty feta cheese swimming in a luscious Moroccan red pepper sauce.
Now picture it topped with a briny olive tapenade to round out each bite with bright flavor and freshness.
THIS is my new go-to appetizer this holiday season, and trust me when I say it’s a bonafide crowd-pleaser.
Not only is this recipe aesthetically pleasing, but it offers a flavor profile that I personally crave this time of year.
Because, let’s be honest, most holiday appetizer spreads offer many of the same dips and small bites. So, amongst the sea of sausage balls and spinach-artichoke bread bowls, a rush of Moroccan flavor can really help revitalize the palate.
BONUS: you can prepare this appetizer one day ahead and wait to bake it until ready to serve.
Once warm and toasty, top it with tapenade and serve alongside crusty bread or pita. Both adults and kids will go wild for it!
And if you love cheesy baked dips like this, also check out my Baked Feta Artichoke Dip and Goat Cheese Dip.
The Ingredients
- Red Peppers: I prefer using jarred roasted red peppers instead of roasting and peeling them myself. This saves SO much time, however if you prefer the latter method, go for it!
- Tomato Paste: For extra bright, tangy flavor.
- Walnuts: A fantastic source of heart-healthy fats, antioxidants, and important minerals, such as magnesium.
- Harissa: I buy Mina brand harissa paste, which is available in both spicy and mild. If you’re using harissa powder, you can make a paste by mixing it with equal parts extra-virgin olive oil.
- Feta: You can either use pre-crumbled feta, or crumble a block of feta yourself. Feta adds richness, and salty, briny flavor.
- Olives: I love Castelvetrano olives for this recipe because they’re mild and super buttery. When they’re in season, you can typically find them pitted at most well-stocked olive bars.
- Parsley: For a fresh, herb-y punch.
- Dippers: Crusty bread or pita work best!
For a complete list of ingredients and quantities, see the recipe card below.
Substitutions and Additions:
- Use a Different Nut: The recipe calls for walnuts, however you can also use almonds. For extra richness, toast either nut in a 350°F oven for 7 to 10 minutes, until fragrant.
- Swap the Olives: Any kind of green olive will work (if you can’t find Castelvetrano). I have also used Cerignola olives with success!
- Omit Harissa: If you can’t find harissa, you can add any brand of chili-garlic sauce.
Step-by-Step Instructions:
Preparing this dip couldn’t be easier, and the food processor does most of the work for you.
Step 1: Blend red peppers, tomato paste, harissa, garlic, and walnuts.
Step 2: Transfer half of it to a 1 1/2-quart broiler-safe glass or ceramic baking dish. Next, sprinkle half of the feta cheese over the red pepper mixture, then spoon the remaining sauce overtop. Finish off with the remainder of the feta cheese, and bake for 25 minutes.
Step 3: Prepare Olive Tapenade by combining all ingredients in a bowl. Spoon mixture over baked dip, and dig in!
Recipe FAQs
Harissa is made of a variety of peppers (red peppers, serrano peppers, etc.), garlic, and spices such as coriander, saffron, and caraway. I suggest buying mild harissa paste, and if the dish needs extra heat, just add some chili flakes.
Harissa is one of my go-to condiments when I want to add layers of complexity and heat to dishes. I use it liberally and flexibly, but it can vary in heat depending on the region and maker.
I love serving this cheesy baked dip with crusty bread or baked pita for scooping. (Bonus points if you grill the bread on a cast iron or toast in the oven before serving.)
You can also serve it with any sturdy cracker or tortilla chip!
If you end up with leftover Moroccan Baked Feta, you can turn the dip into a spread for sandwiches or wraps. It’s also delicious with roasted vegetables like eggplant and fennel, or spooned over baked white fish. I have also used it as the base for shakshuka!
More Easy Appetizer Recipes to Try:
If you give this Moroccan Baked Feta a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Moroccan Baked Feta with Olive Tapenade
Equipment
- Food processor
- 8×8-inch Baking Dish
Ingredients
Baked Feta
- 1 (16-oz.) jar roasted red peppers, drained
- 1/2 cup walnut halves
- 3 Tbsp. mild harissa (such as Mina brand)
- 2 Tbsp. tomato paste
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves
- 1/2 tsp. kosher salt
- 6 oz. feta cheese, crumbled
- Crusty bread or baked pita for serving (see other serving suggestions below)
Olive Tapenade
- 1/2 cup green olives, roughly chopped or sliced (I recommend Castelvetrano olives)
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped walnuts
- 3 Tbsp. extra-virgin olive oil
Instructions
- Preheat oven to 425°F.
- Prepare Baked Feta: Combine roasted red peppers, walnuts, harissa, tomato paste, olive oil, garlic, and salt in a food processor; blend until mostly smooth.
- Spoon half of mixture into an 8×8-inch baking dish coated with cooking spray. Sprinkle half of feta cheese overtop, and then spoon remaining red pepper sauce over cheese.Top with remaining feta and bake, uncovered, for 25 minutes, until bubbly. Turn broiler to HIGH, and broil for 2 minutes.
- While mixture bakes, prepare Olive Tapenade by adding olives, parsley, walnuts, olive oil, and a pinch of salt in a small bowl; stir to combine.
- Top baked feta with olive tapenade and serve warm.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I’m making this for a dinner party and want to make ahead. Can I prepare’/mix together the olive topping a day ahead and refrigerate? I’ll make the part you bake the day before and bake on the day of serving, but I’d like to make the topping ahead of time if that’s ok. Thank you!
Very nice recipe chef 👍👌👏. Delicious 😋. Thank you for your effort 🌞😎
I made this for New Year’s Eve. It was a big hit with everyone! I substituted the harissa for gochujang (because that’s what I had on hand). 10/10 would make again!
DELICIOUS!!! Enjoyed it very much with warm bread
AMAZING recipe!! Everyone in the house commented on how phenomenal the taste of this dip is.
Woohoo! I’m so glad the recipe was a hit, Jeri! Thank you for leaving a review!
Raving reviews from my party guests! So delicious thank you!!
SO good I could have eaten the whole pan!!