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.
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 42 (58%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 72
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