Labor Day Cookout: Roasted Tomato Feta Dip

• Vegetarian

• Produce

  • 1 pint Cherry tomatoes
  • 1 tsp Chile, hot
  • 1 clove Garlic
  • 2 sprigs Thyme

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 1 Pita chips or sliced bread

• Dairy

  • 4 oz Feta cheese
  • 4 oz Light cream cheese

Found on lacrema.com

Ingredients

• 1 pint cherry tomatoes, halved
• 2 tsp olive oil, divided
• 1 tsp minced hot chile, such as Sandia or Fresno
• 1 clove garlic, peeled and minced
• 2 sprigs thyme, divided
• Sea salt to taste
• 4 oz. light cream cheese, at room temperature
• 4 oz feta cheese, crumbled
• Pita chips or sliced bread, for serving

Directions

• Preheat the oven to 400F. Mix the halved cherry tomatoes, 1 tsp of olive oil, minced chile, minced garlic, leaves from 1 sprig of thyme, and sea salt together in a bowl, then transfer to the bottom of a small baking dish (ideally 1/2 quart, but 1 quart will work as well). Roast for 8-10 minutes, until tomatoes are just starting to soften.
• In a medium bowl, beat cream cheese together with 1 tsp of olive oil until it is smooth and spreadable. Stir in leaves from 1 sprig of thyme, then mix in crumbled feta cheese, stirring until well incorporated. Spread the cheese mixture on top of the partially roasted tomatoes. Try to spread the cheese out to the edges of the baking dish on all sides. Return the dip to the oven and roast for 10 minutes more, until the cheese is melty and beginning to brown on top. Serve immediately with pita chips or sliced bread.