| 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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