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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 239g Recipe makes 2 cups) |
||
| Calories 800 | ||
| Calories from Fat 646 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 71.8g | 110% | |
| Saturated Fat 33.0g | 165% | |
| Monounsaturated Fat 18.7g | ||
| Polyunsaturated Fat 16.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 158mg | 52% | |
| Sodium 833mg | 34% | |
| Potassium 846mg | 24% | |
| Total Carbohydrate 25.2g | 8% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 2.8g | ||
| Protein 21.7g | 43% | |
Roasted Garlic and Sun-Dried Tomato Spread
2 cups
Ingredients
- 2 heads roasted garlic
- 1/2 teaspoon olive oil
- 1 (8 ounce) package cream cheese
- 1/2 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1/2 cup sun-dried tomato packed in oil
- 1/2 cup finely chopped toasted walnuts
Directions
1
To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.2
Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.3
Drain and chop the tomatoes, and add with the walnuts to mixture, stir.4
Cover and refrigerate for up to 24 hours to blend flavors.
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- Course > Appetizers > Spreads
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 60 mins
Featured Reviews for This 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: Night Owl
On Apr 16, 2007
Made the night before & served at Easter with raw veggies & pita pcs. Kept hearing WOW this is good! Thanks for posting.
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
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