Creamy carmelized garlic dip^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Canola oil |
| 2½ | tablespoon | Canola oil |
| 2 | Heads garlic, halved | |
| Crosswise | ||
| 3 | tablespoons | Cider vinegar |
| 2 | tablespoons | Chopped fresh tarragon |
| Leaves | ||
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | cups | Plain nonfat yogurt |
| 1 | French baguette, sliced in | |
| Thin rounds | ||
| Vegetable dippers | ||
Directions
Preheat oven to 400F.
Using an 8X10" piece of foil, coated with the 1 teaspoon of the oil, arrange the garlic, cut side down, side by side. Wrap foil up and around to encase garlic.
Bake on a baking sheet 40 minutes. Let cool 10 minutes before opening and squeezing garlic pulp into food processor bowl. Add vinegar, tarragon and pepper. Process 4-5 seconds, scraping once.
Add yogurt and process 30 seconds. Add remaining oil and process until blended. Refrigerate, tightly covered, up to a week. Serve with baguettes and/or vegetable dippers.
Per serving: 2 tablespoons
92 cal., 2.5g (24%) fat, 0.7g fiber, 3.6g pro., 14.5g carb., 0mg chol., 118mg sod.,
Prevention Magazine 1/95
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-15-95