Baked Feta & Olive Dip

Ingredients

• 12 ounces cherry tomatoes
• 1 1/2 cups chopped red bell pepper
• 2/3 cup pitted mixed olives, coarsely chopped
• 2 tablespoons thinly sliced garlic
• 1 1/2 teaspoons chopped fresh oregano
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon crushed red pepper
• 3 tablespoons extra-virgin olive oil, divided
• 1 (8-ounce) block feta cheese, cut into 4 pieces
• 4 ounces cream cheese, cut into 4 pieces
• Crackers, bread, pita chips and/or crudités for serving

Instructions

1. Preheat oven to 450°F. Combine tomatoes, bell pepper, olives, garlic, oregano, rosemary and crushed red pepper in a 2-quart ceramic baking dish. Drizzle with 1 tablespoon oil; toss to coat.
2. Roast until the mixture is sizzling and the tomatoes are beginning to burst, 15 to 20 minutes. Nestle feta and cream cheese pieces into the mixture; drizzle the cheese pieces with 1 tablespoon oil.
3. Roast until the tomatoes burst and the cheeses are soft, 10 to 15 minutes. Stir the mixture until creamy, about 1 minute. Drizzle with the remaining 1 tablespoon oil. Serve with crackers, bread, pita chips and/or crudités, as desired.