Yes, I know we all just ate an excessive amount of food.

Whether you devoured the traditional Thanksgiving classics, decided to go global with your menu, or maybe you just said f*ck it, and ran off to Vegas for drinks and chips, the other kind ch$ps.

It takes awhile to get back in the mindset to meal plan again, I know because I’m struggling.

But, I do have a couple of recipes for you to jot down, you know, for when you’re ready to eat again.

Starting with….

Whipped Feta Dip with Olive Oil, Thyme and Roasted Toms

*recipe adapted from https://www.spendwithpennies.com/whipped-feta-dip-with-roasted-tomatoes/

INGREDIENTS

TOMS

1 pint grape or cherry tomatoes

3 tablespoons olive oil

3-4 cloves garlic crushed

3-4 sprigs fresh thyme (save some for garnish)

Salt and Pepper to Taste

CHEESE DIP

1 cup feta cheese, crumbled or cubed (room temperature)

4 tablespoons cream cheese ( room temperature)

1/4 cup olive oil

1 medium lemon zested & juiced

1 clove garlic minced

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon fresh cracked pepper

DIRECTIONS

Preheat oven 400 degrees Place the tomatoes (toms) on a rimmed baking sheet, drizzle with olive oil and salt and pepper. Add crushed garlic cloves and Thyme. Toss to combine, then roast for 20 minutes OR until tomatoes soft and begin to burst. Allow to cool as is, then remove the thyme and garlic.

While the tomatoes roast, prepare the cheese. In a small bowl, combine the minced garlic with the lemon juice, only if you want.

Combine the feta and cream cheese in the bowl of a food processor. Pulse until the cheeses are mixed and smooth. Drizzle in the olive oil while pulsing, followed by the honey. Then add the lemon juice and garlic mix, salt and pepper.

Process until smooth and airy.

Transfer to a serving dish. Refrigerate until the tomatoes have fully cooled. 

Top the Whipped Feta Dip with cooled, roasted tomatoes.

Serve with anything, pita, crackers, toast, or even just your fingers.