Summary

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

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Instructions

1. Mash the feta and the brine in a bowl with a fork. Add the cream cheese and stir well.
2. Cook the sun-dried tomatoes in water with vinegar for about 2 minutes until soft.
3. In an electric chopper, chop the artichoke hearts, garlic and tomatoes as small as possible and add the mixture to the cheese.
4. Season with ajvar, garlic, chilli, garlic salt, pepper and herbs - calmly strong, the cream cheese swallows a lot of the flavor from the spices.
5. 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.
6. Goes well with flatbread, but also very tasty with wholemeal bread!
7. 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!
8. Together with a wholemeal bread (2P) and fresh tomato and cucumber (0P) you have a delicious dinner for 3.5 p.