Our New Favorite Quick Dip

quickdip.jpeg

We made Half Baked Harvest's Lemon, Cherry Tomato and Feta Dip and it could not be more delicious or easy to make! We used the cherry tomatoes from Baywater Farms and the Mt. Alto Feta from Caromont Farms and served it with fresh pita from Baklava Couture. This one is a keeper for summer entertaining. Here's the recipe right from Half Baked Harvest's Blog - the only thing we did differently was use dry oregano (1 tsp) since we didn't have any fresh when we made this.

1/3 cup extra virgin olive oil
1 1/2 cups small cherry tomatoes
3 cloves garlic, smashed
1 teaspoon crushed red pepper flakes, or to taste
the rind from 1 lemon, thinly sliced
1 tablespoon fresh oregano leaves
pinch of flaky sea salt and pepper
8 ounces feta cheese, finely crumbled
1 tablespoon fresh dill, roughly chopped
1 tablespoon fresh chives, chopped
fresh arugula for serving
toast, bread or pita for serving

1. Heat a medium skillet over medium heat. Add the olive oil, tomatoes, garlic, crushed red pepper flakes, oregano, lemon rind and a pinch each of salt and pepper. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 10-15 minutes. Remove from the heat.

3. Crumble the feta into a serving bowl. Drizzle the tomatoes and oil over the feta. Top with fresh dill, chives, and arugula. Serve with bread or pita for scooping. Enjoy!