John Myers
Ingredients for 10 servings:
- 200 g feta cheese, light (25%)
- 200 g cream cheese, light (17%)
- 8 slice(s) tomato(s), dried
- 5 artichoke hearts (from the can)
- 4 tbsp Ajvar, hot
- 5 cloves garlic
- chili powder
- Garlic salt
- Pepper, freshly ground
- Herbs of Provence
Instructions
Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes
Suitable for glycemic index diet and WW
Mash the feta, including the brine, into a bowl with a fork. Add the cream cheese and mix well. Cook the sun-dried tomatoes in water with vinegar for about 2 minutes until soft. In an electric chopper, chop the artichoke hearts, garlic, and tomatoes as finely as possible and add the mixture to the cheese. Season with ajvar, garlic, chili, garlic salt, pepper, and herbs—go well, as the cream cheese absorbs quite a lot of the flavor. Transfer the mixture to a jar and let it sit for at least 24 hours. It will keep in the refrigerator for about a week, but probably longer. Goes well with flatbread, but is also delicious with whole-grain bread! Served with whole-grain bread and slices of fresh tomatoes and cucumbers, you have a delicious dinner.
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