| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Appetizers, Dips, Spreads & s, Vegetarian | 8 | servings |
INGREDIENTS
| 1 | Head garlic | |
| 4 | Sun-dried tomatoes; not packed in oil | |
| 1 | c | Nonfat yogurt cheese; (strained yogurt) |
| 1/2 | ts | Maple syrup |
| 2 | tb | Fresh basil; chopped |
| 1/2 | ts | Red pepper flakes |
| 1/4 | ts | Sea salt; freshly ground |
| Loaf of Italian bread; sliced; optional |
INSTRUCTIONS
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@elekta.com> 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@brakes.elekta.com> on Jun 28, 1999, converted by MM_Buster v2.0l.
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