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tomato garlic herb dip | dairy

This year, we ate our way through Christmas. 

Which is to say we kept up with our annual tradition of eating too much, not exercising, and not really caring that our stomachs were basically engorged for the entire day. 

If it's any consolation, we went to church first. My brother-in-law preached a fantastic sermon, reminding us that regardless of dry turkey and family issues and not getting the gifts we wanted and cancer and crabby spouses and bad weather and small bank accounts, Christmas can't be ruined because Jesus' death and resurrection trumps all that other non-important stuff. 


So that because the phrase of the day. Standing rib roast taking longer to cook than normal?

Christmas can't be ruined!

Children exhausted from Christmas Eve late service?

Christmas can't be ruined!

Tags falling off of gifts?

Christmas can't be ruined!

See? Jesus really is our comfort regardless of the issue.  

This tomato garlic herb dip, thanks goodness, from the Cookie Rookie wasn't ruined either. We nibbled on veggies while opening gifts, chowed down on tomato basil dip, gorged on cranberry and cream cheese salsa, and lapped up this warm dip in between holding up sweaters to see if they fit and comparing notes on bourbons. 

Christmas--and life in general--can't be ruined because "Jesus has come and brings pleasure eternal!" 

So dive into this warm, tasty dip. That fact is worth celebrating! 

Tomato Garlic Herb Dip

  • 1 tablespoon olive oil
  • 1 cup part skim ricotta
  • 1 (8 ounce) log goat cheese
  • 3/4 cup crumbled feta
  • 1 clove minced garlic
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/4 cup freshly chopped basil
  • 1/4 pound yellow cherry tomatoes
  • 1/4 pound red cherry tomatoes
  • toasted bread or crackers for serving
  1. Preheat oven to 350F
  2. Spray a small 6 inch baking dish with nonstick spray.
  3. In a large bowl, mix together the olive oil, ricotta, goat cheese, feta, garlic, salt, lemon juice, and basil. Use a spoon to combine as much as possible, although it doesn't need to be perfect. When combined as much as you can by hand, stir in half of the tomatoes.
  4. Pour mixture into baking dish and top with remaining tomatoes,
  5. Bake, uncovered, for 30-40 minutes or until bubbly and slightly browned.
  6. Serve with toasted bread or crackers.

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