Fig Conserve with Two-onion Cream Cheese
I used a jar of fig preserves and just made the cream cheese using onion powder instead of flakes. Easy
- Preparing Time: 5 minutes
- Total Time: 5 minutes
- Served Person: 0
appetizers
snacks
quick
fruit
american
side dish
fall
light
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
- conserve:
- 8 dried figs (4 ounces), stems removed and quartered
- 1 cup yellow onion coarsely chopped
- 1 teaspoon fresh or dried thyme
- cream cheese:
- 4 ounces cream cheese at room temperature
- 2 green onions (tops included) finely chopped
- 1 teaspoon dried toasted onion flakes
- Carbohydrate 65.5667025 g
- Cholesterol 155.243125 mg
- Fat 51.1657079166667 g
- Fiber 10.4109335346222 g
- Protein 11.4484604166667 g
- Saturated Fat 29.337807 g
- Serving Size 1 1 recipe (396g)
- Sodium 460.981 mg
- Sugar 55.1557689653778 g
- Trans Fat 6.60104425 g
- Calories 737 calories
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.
