Roasted garlic-and-herb dip
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Garlic cloves |
| 2 | tablespoons | Chopped fresh basil |
| ½ | teaspoon | Dried thyme |
| ⅔ | cup | Nonfat cream cheese |
| ¼ | cup | Reduced-calorie mayonnaise |
| 2 | tablespoons | Chopped fresh chives |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
Directions
Wrap garlic cloves in aluminum foil; bake at 500 degrees for 30 minutes.
Squeeze the cloves to extract garlic pulp; discard the skins.
With food processor on, drop garlic, basil, and thyme through food chute; process until minced. Add cream cheese and remaining ingredients; process until smooth, scraping sides of bowl once. Spoon the mixture into a serving bowl; cover and chill. Yield: 1 cup (serving size: 1 tablespoon).
Per serving: 18 Calories; 0g Fat (12% calories from fat); 2g Protein; 2g Carbohydrate; 3mg Cholesterol; 96mg Sodium Serving Ideas : Serve with raw vegetables or bagel chips.
Recipe by: Cooking Light, Nov/Dec 1994, page 152 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.