Baked Feta Dip with Cherry Tomatoes

Cookie and Kate
Serves: 4 Save

Ingredients (10)

  • 1 block (5 to 8 ounces) feta cheese*
  • 4 medium cloves garlic, peeled but left whole
  • 1 pint (2 cups) cherry tomatoes
  • ⅓ cup Kalamata olives, halved lengthwise and pitted (optional)
  • 2 tablespoons extra virgin olive oil
  • Pinch of red pepper flakes (optional, for heat)
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 2 tablespoons thinly sliced fresh basil
  • For serving: Crostini or baked pita wedges or crackers

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Directions

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