Garlic herb spread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head garlic | |
| 4 | Sun-dried tomatoes; not packed in oil | |
| 1 | cup | Nonfat yogurt cheese; (strained yogurt) |
| ½ | teaspoon | Maple syrup |
| 2 | tablespoons | Fresh basil; chopped |
| ½ | teaspoon | Red pepper flakes |
| ¼ | teaspoon | Sea salt; freshly ground |
| Loaf of Italian bread; sliced; optional | ||
Directions
Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree.
Bring the sun-dried tomatoes to a boil in a small amount of water. Let sit for 15 minutes, then drain on paper towels. Chop finely when dried.
Combine all the ingredients except the bread with a wire whisk. Allow to sit for at least 30 minutes.
If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes.
From Ellen C. <ellen@...>
Per serving: 88 Calories; 1g Fat (8% calories from fat); 5g Protein; 18g Carbohydrate; 1mg Cholesterol; 646mg Sodium Food Exchanges: 1 Starch/Bread NOTES : Serve with the toasted slices. Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes.
Recipe by: Graham Kerr's Best
Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jun 28, 1999, converted by MM_Buster v2.0l.