Curried roasted garlic spread
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head garlic | |
| ½ | teaspoon | Olive oil |
| 2 | tablespoons | Sour cream |
| 1 | cup | Yogurt |
| 1 | teaspoon | Ground cumin seeds pref roasted |
| 1 | teaspoon | Curry powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
1. Preheat oven to 375øF.
2. Leave the garlic whole. If there;s a lot of papery skin near the top of the bulb, cut it off. Place the garlic in a small ovenproof dish. Drizzle the olive oil over the top, cover, and bake for 40 minutes. Uncover and let cool.
3. Combine the sour cream, yogurt, cumin, curry powder, salt and pepper.
4. Remove the skins from 10-12 cloves of roasted garlic by firmly pinching the root end of each clove until the soft garlic squeezes out. Mash the cloves and add to the yogurt mixture. Let stir at room temperature for at least an hour to allow the flavors to combine.
Can be refrigerated for several days.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 59-60 Submitted By DIANE LAZARUS On 10-05-95