Roasted red pepper feta dip

Adapted from A Spicy Perspective.

1 lb. feta cheese, crumbled
1/2 lb. whole milk cottage cheese
2 cloves garlic, roughly minced
1/3 c. olive oil, plus 1-2 Tbsp. as needed
1 lemon, juiced
1-1.5 Tbsp. fresh thyme
1 Tbsp. dried oregano
1+ tsp. crushed red pepper
1/4-1/2 tsp. black pepper
1 large roasted red pepper, jarred is fine

 Using a food processor, pulse the first 9 ingredients together until smooth. Add more olive oil as necessary to achieve a smooth consistency. Drain and dice the roasted red pepper. Add to the food processor and pulse a few times to combine. There should still be chunks of red pepper, but the whole mixture should have a red/pink hue.

This is delicious as a dip, but it's even more delicious on a modified BLT:

Open-faced bacon, egg, tomato sandwich

1 slice Genesis 1:29 bread, or other whole grain sprouted bread, toasted
2 Tbsp. feta dip (above)
pinch crushed red pepper
1-2 slices bacon, cooked
1-2 slices garden fresh tomatoes
1 egg, over easy

Toast the bread, spread on the feta dip while it's still warm. Add an extra pinch of crushed red pepper, and top with tomatoes. Salt the tomatoes, and top with bacon. Cook your egg (over easy or medium is perfect), and top with sandwich with the egg. Add salt and pepper to taste. Devour.