Roasted Garlic, Feta And Walnut Dip, Toasted Flat Bread

Recipe Ingredients

1		Garlic bulb - end cut off, (medium)
		And 1 clove reserved
1 tablespoon	15ml	Extra-virgin olive oil - plus
		Some for drizzling
1 cup	146g / 5.1oz	Walnut halves - toasted
1 1/2 cups	219g / 7.7oz	Feta cheese - crumbled
1/2 cup	118ml	Milk
1 teaspoon	5ml	Dried oregano
1/4 cup	10g / 0.4oz	Flat-leaf parsley leaves
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Crushed red pepper flakes
		Reserved garlic clove from above - cracked
4		Flat breads or pitas - cut into wedges,
		And toasted

Recipe Instructions

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 extra-virgin olive oil 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C13) - from the TV FOOD NETWORK

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