Creamy Corn Dip With Feta Mint and Tomatoes

Ingredients

• 8 ounces (227g) plain, full-fat cream cheese
• 4 ears sweet corn, shucked, kernels removed (about 3 cups fresh corn kernels)
• 8 ounces (227g) drained feta cheese, finely crumbled
• 1/2 cup (120ml) half-and-half
• 1/2 small red onion (about 3 ounces; 85g), thinly sliced
• 3 tablespoons (45ml) extra-virgin olive oil, divided
• 2 tablespoons fresh oregano leaves (0.3 ounces; 8g), finely chopped
• 1 medium clove garlic, minced
• 1/2 teaspoon red pepper flakes
• Freshly ground black pepper
• Kosher salt (see notes)
• 1/2 cup pitted Kalamata olives (about 3 ounces; 85g), halved (see notes)
• 1/2 cup cherry tomatoes, thinly sliced
• 1/4 cup fresh mint leaves, torn
• Crackers or pita chips, to serve

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