Directions:
- To roast the garlic: Cut top 1/4 off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 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 at least 2 hours, 24 hours is best to blend flavors.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.84 Kcal (447 kJ) | ||
| Calories from fat | 82.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 14% | |
|---|---|---|---|
| Cholesterol | 12.24mg | 4% | |
| Sodium | 137.05mg | 6% | |
| Potassium | 165.4mg | 4% | |
| Total Carbs | 3.75g | 1% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 3.87g | 8% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.6mg | 4% | |
| Calcium | 60.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 367.37 Kcal (1538 kJ) | ||
| Calories from fat | 283.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.5g | 14% | |
|---|---|---|---|
| Cholesterol | 42.09mg | 4% | |
| Sodium | 471.21mg | 6% | |
| Potassium | 568.71mg | 4% | |
| Total Carbs | 12.89g | 1% | |
| Sugars | 1.98g | 2% | |
| Dietary Fiber | 3.93g | 5% | |
| Protein | 13.32g | 8% | |
| Vitamin C | 25.4mg | 12% | |
| Iron | 2.2mg | 4% | |
| Calcium | 207.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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