ROASTED GARLIC AND SUNDRIED TOMATO SPREAD

Serve with crackers or pita crisps.

2 heads roasted garlic
1/2 teaspoon olive oil
1 (8 ounce) package cream cheese
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1/2 cup sun-dried tomatoes packed in oil
1/2 cup finely chopped toasted walnuts

TO ROAST THE GARLIC:
Cut top 1/4-inch off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350F till soft, about 30-40 minutes.

Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.

Drain and chop the tomatoes, and add with the walnuts to mixture, stir.

Cover and refrigerate for up to 24 hours to blend flavors.