Baked Feta-Marinara Dip

This quick and easy baked feta dip takes just 25 minutes from start to finish and calls for only three simple ingredients: store-bought (or homemade) marinara sauce, jarred piquillo peppers, and a block of feta cheese. Blending the peppers into the sauce lends it subtle smokiness and a can't-put-your-finger-on-it flavor that will wow guests. Baking feta in the oven, meanwhile, turns it soft and creamy without causing it to melt, so it'll hold its shape but spread like a dream. Serve this low effort, high reward appetizer with crostini, crusty bread, or pita chips and wonder why you hadn't made it sooner.

Ingredients for Baked Feta-Marinara Dip

Marinara sauce: You can use either store-bought or homemade marinara sauce for this recipe. Since you'll be blending it, there's no need to worry about how chunky or smooth it is, so opt for whatever recipe or brand you prefer.

Piquillo peppers: Jarred piquillo peppers are mild in flavor with a subtle sweetness and smokiness that balances out the acidity of the marinara. You can find them near other jarred ingredients like roasted red peppers and marinated artichokes. If you can't locate them, try swapping in roasted red peppers instead.

Feta cheese: When shopping for feta cheese, you may find yourself faced with a few different options, from varying milk sources (sheep, goat, or cow) to country of origin. Feta made with sheep's milk tends to be stronger in flavor than more milder goat and cow varieties. Origin wise, it's hard to go wrong with a classic Greek feta—which is briny and sharp—but you can certainly use a creamier French feta or saltier Bulgarian style if you'd prefer. For best results, try to seek out an option that's sold in its brine, but don't hesitate to pick up a vacuum-sealed cheese if that's what's available.