Whole grain crackers become the base for a warm, garlicky dip tonight. These are crisp enough on their own, but split and toasted with butter, they take on new life as vehicles for creamy feta and fresh herbs. A quiet meal that comes together in minutes.

Serves 2. 15 minutes, 10 at the stove.

About 520 calories a serving, 17 g protein, 27 g carbohydrate, 39 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F (200°C). While it preheats, mince 2 garlic cloves fine and stir them into 3 tablespoons soft butter with a pinch of salt and pepper.
2. Split your flatbread crackers in half horizontally and brush the cut sides with the garlic butter. Spread them on a baking sheet and toast until the edges darken and the surface crisps, about 5 minutes.5 min
3. While the crackers toast, crumble 6 ounces feta into a bowl and mash it with a fork until creamy. Finely chop a small handful of fresh dill or parsley and fold it in.
4. Pull the crackers from the oven and top each piece with a spoonful of the herbed feta. Serve warm while the crackers are still crisp.

Note Swap the feta for ricotta or whipped goat cheese if you prefer. Leftover feta dip keeps in the fridge for three days and works on toast or vegetables. Serve with a simple green salad or cucumber slices alongside.