Mediterranean Spread – Low in Calories
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 d 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 200 g liht feta cheese (25%)
- 200 g liht cream cheese (17%)
- 8 slices tomato (s), dried (the ones without oil)
- 5 artichoke hearts (canned)
- 4 tablespoon ajvar, hot
- 5 cloves garlic
- Chilli powder
- Garlic salt
- Pepper, freshly ground
- herbs Provence
Print Recipe
Pin Recipe Instructions
- Mash the feta and the brine in a bowl with a fork. Add the cream cheese and stir 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 small as possible and add the mixture to the cheese.
- Season with ajvar, garlic, chilli, garlic salt, pepper and herbs - calmly strong, the cream cheese swallows a lot of the flavor from the spices.
- Pour the whole thing into a mason jar and let it steep for at least 24 hours. Keeps in the refrigerator for about a week, rather longer.
- Goes well with flatbread, but also very tasty with wholemeal bread!
- If you take the above quantities of ingredients for 10 servings (but are usually more), then one serving has 1.5 p. For all WWler!
- Together with a wholemeal bread (2P) and fresh tomato and cucumber (0P) you have a delicious dinner for 3.5 p.
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