Next Post
Frozen Chocolate Peanut Butter Cream Pie.
This post may contain affiliate links, please see our privacy policy for details.
20 minutes and so easy, Garlic Oil Feta Dip with Peaches. A new late-summer favorite. Extra virgin olive oil simmered with fresh slices of garlic, herbs, and chilies until the garlic turns a sweet golden yellow and begins to crisp. Add salty pistachios for some nice crunch. Then pour the hot oil over sweet peaches and crumbled feta cheese. Add honey and fresh basil, then serve this up dip-style with buttered salty ciabatta bread. You’ll be making this dip until the peaches disappear this fall!
It’s always the recipe that I put the least amount of effort into that I end up being the MOST EXCITED about. This dip/salad/appetizer/plate of deliciousness is a great example.
I made this at the very end of the day when the sun finally decided to come out. I knew I only had a small amount of time until sunset, and I wanted to create something stunning with the pretty evening light—and, more importantly, something delicious!
Originally, this olive oil dip didn’t include any peaches. But after I saw my perfectly ripe peaches sitting in the sunlight, I thought, “Ohhhh, peaches would be the yummiest addition.” I quickly swapped the typical tomatoes for peaches, and it was one of the best ideas I’ve had in a long while.
Everyone I shared this dip with could not agree more. We loved the sweet, juicy peaches paired with crumbled, salty, creamy feta cheese, all overly dressed in garlic oil.
This is the simplest appetizer, requiring just a small handful of ingredients and maybe 20 minutes of time, if that.
It really is the perfect appetizer/snack/light dinner to make this time of year. My favorite recipe this week!
Let’s get into details
Step 1: the oil
Extra virgin olive oil mixed with thin slices of garlic, fresh thyme, and chili flakes. Simmer on the stove until the garlic begins to turn a pretty golden yellow and crisps up.
Just before you pull the oil off the heat, add a handful of chopped pistachios and season the oil with salt.
Step 2: the peaches and the feta
While the oil is warming, arrange the peach wedges on a serving plate or a low serving bowl. Then, take a block of fresh feta cheese and crumble it over the peaches.
You could really just dive into eating the peaches and feta, but trust me, the oil makes them even better.
Step 3: add the oil
Take the hot garlic oil and pour it over the feta and the peaches. You can give everything a light tossing, then I like to drizzle the entire dish with honey. The honey just adds another layer of yumminess.
Then add fresh basil and a sprinkle of sea salt.
Step 4: make the bread
You have to serve this dip with bread. You can use crackers or just regular toasted bread, but if you want something really good, make my buttery ciabatta cubes.
Cube a loaf of ciabatta bread and toss it with slices of cold butter and garlic. Place the bread and butter in a baking dish. Then bake for a few minutes until the butter melts over the bread cubes and begins to brown. The garlic will get crispy and infuse the butter with yummy flavor.
Add flaky sea salt and serve the warm buttered bread with the olive oil dip.
It will be HEAVENLY. Honestly, the bread could be its own recipe.
Serve this warm, it’s most delicious this way! This is my favorite summer peach recipe so far this season!
Looking for other dip recipes? Here are a few ideas:
Sun-Dried Tomato Garlic Olive Oil Dip
Mexican Street Style Jalapeño Dip
Hot Chicken Enchilada Bean Dip
Easy White Chicken Chili Corn Dip
Pull Apart Roasted Garlic Pizza Dip Sliders
Lastly, if you make this Garlic Oil Feta Dip with Peaches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Garlic Oil Feta Dip with Peaches
Servings: 8
Calories Per Serving: 315 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 6 sprigs fresh thyme
- 1-2 teaspoons chili flakes
- 1/3 cup roasted pistachios, chopped
- 2-3 peaches, cut into wedges
- 1/2 cup crumbled feta
- honey, for serving
- fresh basil, for serving
Instructions
- 1. In a skillet, combine the olive oil, garlic, thyme, and chili flakes. Set the skillet over medium-to-low heat and simmer until the garlic is turning golden, 10 minutes. Remove from the heat. Add the pistachios.3. Arrange the peaches in a shallow serving bowl or plate. Crumble the feta over the peaches.3. Pour the oil over the peaches and feta. Drizzle with honey, top with fresh basil. Season with salt. Enjoy with bread (see my notes) for dipping.
Notes
Warm Salted, Buttered Ciabatta: Slice one loaf of ciabatta into big cubes. Add them to a baking dish with 8 tablespoons of cold butter. Bake at 400 for 10 minutes until the bread is warm and buttery. Season with sea salt.
This recipe is amazing but I modified the quantities…a cup of oil to soak 3 peaches???
I made it twice this past week and used half a cup of olive oil, 4 crushed garlic cloves…for 5/6 nice peaches….I used chilli pistachios….BINGO!
on crusty bread
Hey Celine,
Happy Friday! Thrilled to hear that you enjoyed this recipe, thanks for sharing what works well for you and making it! Xx
I had fresh peaches so I wanted to try this, but honestly I was disappointed. It was hard to eat and soooooo oily. It doesn’t really come together like a dip at all. I wish I had taken all the ingredients (minus the oil) and made a salad instead. I never leave comments on recipes, but I feel like people should know what to expect!
Hi Gemma,
Thanks so much for trying this recipe and sharing your feedback! I’m so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xx
Way too oily. Way too hard to eat. I don’t think “dip” is at all accurate.
Hi Margaret,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
Hi Teigan, would goat cheese work as a substitute for the feta cheese?
Hey Janice,
Totally, goat cheese would be delicious! Let me know if you give this recipe a try, I hope you love it! xT
OMG, as I was making this dish last night, I was thinking, “How are peaches and garlic-infused olive oil going to work?” and “This is the weirdest combination of ingredients I’ve ever put together.” Happy to say this is one of THE most delicious dishes I’ve ever made. My peaches weren’t ripe so I baked them a little in the oven with a sprinkle of sugar and added prosciutto onto toasted ciabatta rolls for the yummiest of sammies. I will make this forever. Thank you so much – you’re such a gifted recipe developer.
Hey Melissa,
Thrilled to hear that you enjoyed this recipe, thanks a lot for making it and your comment:) Thanks for your kind message! xT
Hi Tiaghan, What are your thoughts on cutting the Ciabatta bread into crouton sized pieces and serving as a salad? Thanks!
Hey Lori,
I worry about the salad being a little oily, you might like one of these recipes:
https://www.halfbakedharvest.com/tomato-peach-and-burrata-salad/
https://www.halfbakedharvest.com/watermelon-peach-salad/
https://www.halfbakedharvest.com/tomato-goat-cheese-salad/
https://www.halfbakedharvest.com/peach-caprese-salad/
I hope this helps! xT
This sounds terrific but I’m having trouble with the eating part. Sounds difficult and messy. How would a group of non foodies approach this?
Thanks so much, Eileen! I like to serve this dip style with ciabatta bread, so you could put some small cheese knives on the side for serving as well. I hope this helps! xT