Roasted garlic and sun-dried tomato spread
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
1. 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 at least 2 hours, 24 hours is best to blend flavors.
Author Charleen Lee