Roasted Garlic and Sun-Dried Tomato Spread

From: shimmerchk

On Sep 11, 2009

Wow!Wow!Wow! This is one of those recipes you wish that you could give a TEN star rating too. I made this spread so that I could utilize some beautiful roasted garlic I had made recently. If it were good enough I was going to serve it to guests that were coming into town the next day. I made it the evening before as directed, and even when I tasted it after I blended it together in my food processor, I knew I had a winner. My guests absolutely RAVED about it and I had to keep refilling the small serving dish it was in. They all requested I make more and bring it to a tailgating party we had planned the next day. The flavor of this spread is beautifully balanced and I am roasting garlic as I type this to make this spread so there is more for my husband and I to enjoy by ourselves. I used reduced fat feta and 1/3 less fat cream cheese and it still turned out beautifully! Thank you so much for a truly exceptional recipe!

From: WRENABEE

On Apr 23, 2009

I made and brought this to my in-laws for an Easter snack-em', served with Wheat Thins & baby carrots. It was a HUGE hit!!! I omitted the walnuts, but added 1/4 cup of chopped fresh red pepper... there was none left I completely reccomend this to bring to a party/ holiday, and to serve to guests! They WILL ask for the recipe. THANKS!!

From: karen in tbay

On Jun 17, 2005

Well, I wasn't wowed when I first put the ingredients together minus the walnuts but definitely the 24 hour refrigeration time was the key factor cuz I am WOWED. Serving with baked pita chips #78738

From: Stay in the Bay NZ

On Nov 12, 2005

What a wonderful mix of flavours, I agree with Karen in T Bay, you need to leave it for 24 hours because the flavours come together so well. Will definately make again, what a winner!!! Thanks for sharing