Place figs in a medium nonstick saucepan . Add enough water to cover figs and bring to boil. Cover, reduce heat and simmer for 5 minutes. Drain well and set aside.
Next, melt butter over medium heat in a medium nonstick skillet.Add onions and cook, stirring for 5 minutes until lightly browned. Stir in figs and thyme, and stir gently. Cook for 2 to 3 minutes until slightly softened. Add vinegar and cook for an additional 2 to 3 minutes; remove from heat and let cool completely.
Place cream cheese in a small mixing bowl and stir in green onions and onion flakes.
Spread cream cheese onto crackers, then top with a dollop of fig conserve.
Guests loved this appetizer. I used a jar of fig preserves and just mixed up the cream cheese using scallions and onion powder. Easy
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|Serving Size: 1 recipe (396g)|
|Recipe Makes: 4|
|Calories from Fat: 460 (62%)|
|Amt Per Serving||% DV|
|Total Fat 51.2g||68 %|
|Saturated Fat 29.3g||147 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 155.2mg||48 %|
|Sodium 461mg||16 %|
|Potassium 955.6mg||25 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 55.2g|
|Protein 11.4g||16 %|
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Calories per serving: 737
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