Roasted Garlic & Sun-Dried Tomato Spread

This is great on crackers with a nice glass of wine. Makes a great gift. Put it in a nice crock or container and attatch the recipe!

• Ready In: 1 hr
• Yields: 2 cups

Ingredients

• 2  large heads of garlic (not cloves, but a whole head)
• 1  teaspoon olive oil
• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup feta cheese
• 1  tablespoon fresh oregano, chopped
• 1 (4 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (about 1/2 cup)
• 1⁄2 cup walnuts, toasted lightly, chopped

Directions

1. Preheat oven to 450 degrees.
2. Cut off top quarter of garlic heads to expose the cloves; arrange heads in center of a large piece of foil.
3. Drizzle each head with 1/2 teaspoon olive oil and completely enclose in foil.
4. Roast garlic in middle of oven for 45 minutes or until cloves are tender.
5. Carefully open foil package and cool garlic heads.
6. Gently squeeze out the pulp from each garlic clove into a large bowl and mash with a fork.
7. Add cheeses, stirring to blend well.
8. Stir in remaining ingredients.
9. Chill spread at least 2 hours and up to 1 day.
10. Serve at room temperature.