Garlic spread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Nonfat plain yogurt, strained overnight |
| 1 | Head garlic | |
| 1 | tablespoon | Fresh parsley, chopped |
| ¼ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Salt |
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.
Blend the garlic, yogurt and parsley, pepper and salt.
CAUTION: If you overstir strained yogurt, it will become thin.
>From: Ellen C. <ellen@...>
Per serving: 25 Calories; less than one gram Fat (3% calories from fat); 2g Protein; 3g Carbohydrate; 1mg Cholesterol; 100mg Sodium Food Exchanges: ½ Non-Fat Milk
NOTES : This spread is great on slices of bread and served as an hors d'oeuvre. It also works well as a vegetable dip or as an alternative to butter for rolls.
Recipe by: Minimax Cookbook, Graham Kerr Posted to Digest eat-lf.v097.n101 by "Ellen C." <ellen@...> on Apr 15, 1997