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In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well. Meanwhile, in a medium bowl stir together cheese, sour cream, basil, milk and thyme. Season to taste with salt and pepper. Stir in drainined figs and half the walnuts. Cover and chill in refrigerator up to 24 hours.
To serve, transfer spread to serving bowl. Sprinkle with remaining walnuts and fresh thyme sprigs. Serve with baguette slices or crackers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 72 | ||
Calories from Fat: 42 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 4mg | 1 % | |
Sodium 7.9mg | 0 % | |
Potassium 110.3mg | 3 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 5.6g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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