I've been complaining all summer about how bad the weather has been... now, in the first week of September we get 30 degree weather alllll week! Its beautiful, but it feels super hot compared to what we've had. Our townhouse heats up super fast when I turn on the oven, so this is a great option when you don't want to heat yourself out of your house on a hot summer day (assuming you've got roasted garlic on hand already)!
Recipe adapted from Rachael Ray's 30 Minute Meals 2
- 2 heads garlic, top 1/4 inch cut off, 1 large clove reserved
- 4 tbsp extra-virgin olive oil, plus some for drizzling
- 1 cup walnut halves, toasted
- 1 1/2 cups feta cheese, crumbled
- 1/2 cup milk
- 1 tsp dried oregano
- 1/4 cup fresh flat-leave parsley
- freshly ground black pepper
- 1/2 tsp crushed red pepper flakes
- 4 flat breads or pitas, cut into wedges and toasted
- Preheat oven or toaster oven to highest setting. Drizzle heads of garlic with about 1 tsp olive oil each, then double wrap the garlic bulbs in foil. Roast 25 mins in the oven.
- Combine 4 tbsp extra virgin olive oil, walnuts, feta, milk, oregano, parsley, black pepper, red pepper flakes, and garlic clove in food processor and pulse until smooth. Add more olive oil or milk if dip doesn't come together smoothly. Scrape into serving dish with spatula, drizzle with olive oil.
- Remove garlic from oven, and turn off heat. Arrange triangles of cut pita or flat bread on a small, heat-resistanttray or cookie sheet. Place bread into the hot oven (or you can use your toaster oven to keep the house cool!!!). The bread will be warmed through and lightly toasted in five minutes.
- Serve with feta walnut dip and soft, sweet roasted garlic for spreading.