Mix together the tomato topping (tomatoes, leaves from 5-6 sprigs of fresh thyme, lemon juice, olive oil and a pinch of salt and pepper) and set aside.
Grease a small baking dish with butter or olive oil.
In a medium bowl stir together crumbled feta, sour cream, dried thyme, dried oregano, olive oil, grated garlic and zest of one lemon until well combined. Gently stir in baby tomatoes, arugula and black olives.
Add to the baking dish and spread across to fill the dish.
Bake 20-25 minutes until bubbling. Then broil on low for 3-5 minutes until a little golden. Let sit for 5 minutes to cool slightly and then top with tomato topping.
Serve with Milton’s Gourmet Original Multi-Grain Crackersand Milton’s Gourmet Olive Oil & Sea Salt Crackers
Video
Notes
If you're not an olive fan, simply double the amount of tomatoes or arugula used in the dip.The tomato topping is delicious and adds a fresh punch of flavour. But if you want to serve the dip without it, just add some fresh thyme on top of the dip instead.