Feta Dip with Roasted Tomatoes

Add the cream cheese, feta, garlic, and sour cream to the bowl of your food processor.  Process until smooth.  Divide mixture into oven-safe ramekins or casuelas.  Refrigerate until ready to cook.

To finish, roast some of the cherry tomatoes, drizzled in olive oil, until they are blistered and begin to burst.  Heat the dip until heated through and browned on the top.  Mound the roasted tomatoes in the center and serve with some warmed pita or bread.

Oven settings:

This recipe works well at a variety of temperatures.  I used the settings below.

AMP series electric deck oven – 450°F, Top 6 Bottom 4

Hearth ovens – 550°F, flame 4