"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Garlic, Feta and Walnut Dip Recipe

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This recipe for Roasted Garlic, Feta and Walnut Dip, by , is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lizzy Thomas
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium bulb garlic, end cut off, 1 clove reserved
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles (I use 1 cup feta and cup cream cheese instead)
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat-leaf parsley, a handful of leaves
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, reserved from above, cracked away from skin
4 flat breads or pitas, cut into wedges and toasted

Directions:
Directions:
Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven. Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and reserved garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve. When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat bread on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

Personal Notes:
Personal Notes:
I like to make it ahead and chill it in small bowl lined with Saran wrap until it gets firmer. Then I flip the bowl over onto a serving plate, pull off the Saran Wrap and Viola! you have a nice mound of yummy dip.

Prep Time: 5 minutes
Cook Time: 25 minutes

 

 

 

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