Roasted Garlic-and-herb Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 16 | Servings | |
INGREDIENTS
| 8 | Garlic cloves | |
| 2 | T | Chopped fresh basil |
| 1/2 | t | Dried thyme |
| 2/3 | c | Nonfat cream cheese |
| 1/4 | c | Reduced-calorie mayonnaise |
| 2 | T | Chopped fresh chives |
| 1/8 | t | Salt |
| 1/8 | t | White pepper |
INSTRUCTIONS
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@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 16
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 1.7mg
Sodium: 56.2mg
Potassium: 24.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g