| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Dips, Spreads & s, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Nonfat plain yogurt, strained overnight |
| 1 | Head garlic | |
| 1 | tb | Fresh parsley, chopped |
| 1/4 | ts | Ground black pepper |
| 1/4 | ts | Salt |
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. Blend the garlic, yogurt and parsley, pepper and salt. CAUTION: If you overstir strained yogurt, it will become thin. >From: Ellen C. <ellen@brakes.elekta.com> Per serving: 25 Calories; less than one gram Fat (3% calories from fat); 2g Protein; 3g Carbohydrate; 1mg Cholesterol; 100mg Sodium Food Exchanges: 1/2 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@elekta.com> on Apr 15, 1997
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