Hearty Fare

Just made a snack dish tonight Roasted Garlic, Feta and Walnut Dip, Toasted Flat Bread. Sounded tasty..........also i was watching a new thirty min meals with rachael, and I think she has put on a little weight.....now all my readers do not get angry, she still looks cute as a bug in a rug......I just notice stuff like that, anyway on to the dish.


Ingredients
1 medium bulb garlic, end cut off, 1 clove reserved
1 tablespoon evoo, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles
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


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 garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with evoo and serve.

When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad 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


The Verdict..........this was very tasty as is most of rachaels recipes. I could see using plain yogurt instead of milk if you wanted to make the dip a little creamier. The feta and walnuts made a nice flavor together, so I say make this dear reader at your next party or get-together.

Until Tomorrow...........