This tomato and feta dip is a hit for a party or a night on the couch

Every time someone asks me what my plans are for the holidays, I gleefully reply, “Absolutely nothing.” Perhaps I’ll watch a few more Christmas films (my favorite of which is “Last Holiday,” starring Queen Latifah). I might bake a batch or two of cookies. There will be some cleaning to set me up with a fresh start for the new year. But mostly, there will be relaxing and spending time with loved ones, both of which would be great occasions for this warm tomato and feta dip.

It’s inspired by a recipe for baked burrata alla diavola from “Breaking the Rules,” by chef Joe Sasto with Thea Baumann. It starts by cooking scallions and garlic in olive oil until the garlic starts to turn golden. Then, halved cherry tomatoes are added to the skillet along with dried oregano and black pepper. The goal is to cook the tomatoes until they break down and form a thick, chunky sauce, using the back of a wooden spoon to smash them like a fun game of whack-a-mole. (Don’t actually whack the tomatoes, lest you spray the juices all over your kitchen.)

Next go in fresh basil and chopped Calabrian chiles, which are responsible for the “alla diavola” aspect of the original recipe’s name. The Italian peppers are fruity and often boast a moderate kick. The amount called for in this dish results in a lovely background note of spice, but you can turn up the heat to devilish levels by adding more to taste. (If you can’t find Calabrian chiles packed in oil, or don’t want to buy them, crushed red pepper flakes can also bring the heat.)

In Sasto’s version, the tomato mixture is topped with a ball of burrata and baked until warm and melted. While burrata does provide excellent cheese-pull potential, I found that it added too much moisture, resulting in a loose, somewhat watery dip. Thinking back to TikTok’s viral baked feta pasta, my colleagues suggested using feta cheese, and we loved not only the consistency but also the tangy, punchy flavor it added. (Feta comes in a range of textures. For the creamiest cheese, look for one made from sheep’s milk.)

Served with toasted baguette slices, this makes a great appetizer for a crowd. Or, if you’re like me, it’s perfectly suitable as a meal during this time of celebration. (You can add a salad or roasted vegetables, if you feel so inclined, to balance the block of cheese this recipe calls for.) Savory, punchy, herby and spicy, this dip is a party for the palate. And with its shades of red and white, even its colors are festive, making it just the thing to enjoy during the holiday season.

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Spicy Tomato and Feta Dip

3 tablespoons extra-virgin olive oil

2 scallions, thinly sliced

1 garlic clove, thinly sliced

12 ounces cherry tomatoes, halved

1 teaspoon dried oregano

¼ teaspoon freshly ground black pepper, plus more as needed

½ cup loosely packed torn or chopped fresh basil leaves

1 teaspoon chopped Calabrian chiles in oil, plus more as needed*

One (5-to-7-ounce) block feta cheese, preferably sheep’s milk

½ baguette, sliced ¼-inch thick

Fine salt

Position racks in the upper and lower thirds of the oven, and preheat to 425°F.

In a medium (10-inch) skillet over medium heat, heat the oil until shimmering. Add the scallions and garlic, and cook, stirring occasionally, until the garlic starts to turn golden, 1 to 2 minutes. Add the tomatoes, oregano and black pepper, and cook, stirring regularly and smashing the tomatoes with the back of a wooden spoon once they soften, until most of the liquid has evaporated and a thick, chunky sauce forms, 10 to 12 minutes. Remove from the heat, and stir in the basil and Calabrian chiles. Taste, and add more Calabrian chiles, if desired.

Transfer the tomato mixture to a small (2- to 3-cup) oven-safe dish, and place the feta in the center. Set the baking dish on a sheet pan and transfer to the upper rack in the oven. (Alternatively, if your skillet is oven-safe, you can bake and serve it in there.) Bake for 12 to 15 minutes, or until the tomatoes are bubbling around the edges.

Meanwhile, arrange the baguette slices on a large sheet pan. Transfer to the lower rack and toast for 7 to 10 minutes, or until lightly golden and dried out.

When the tomatoes and cheese are done, mix with a spoon until combined. Taste, and season with salt and black pepper, as desired. Serve warm or at room temperature, with the toasted baguette slices for dipping.

Servings: 3-6 (makes 1½ cups of dip)

Substitutions: For scallions, use shallot, or more garlic. For cherry tomatoes, use any kind of tomato. For 1 teaspoon dried oregano, use 1 tablespoon fresh oregano. For 1 teaspoon chopped Calabrian chiles, use ¼ teaspoon crushed red pepper flakes. Not a fan of heat? Reduce the Calabrian chiles, or omit. For homemade toasted baguette slices, use store-bought crostini, crackers, bagel chips or pita chips.

Storage: Refrigerate the dip for up to 4 days. Store the toasted baguette slices in an airtight container at room temperature for up to 1 week.

*Where to buy: Calabrian chiles in oil can be found at well-stocked supermarkets, Italian specialty stores and online.

Nutritional information per serving (¼ cup of dip, using 5 ounces of feta, plus toasted baguette slices), based on 6: 188 calories, 11 g fat, 4 g saturated fat, 15 g carbohydrates, 355 mg sodium, 17 mg cholesterol, 7 g protein, 1 g fiber, 2 g sugar.

— Aaron Hutcherson, inspired by a recipe in “Breaking the Rules” by Joe Sasto with Thea Baumann (Simon Element, 2025).