Creamy carmelized garlic dip

1 Servings

Ingredients

Quantity Ingredient
1 teaspoon Canola oil
2½ tablespoon Canola oil
2 Heads garlic, halved
Crosswise
3 tablespoons Cider vinegar
2 tablespoons Chopped fresh tarragon
Leaves
¼ teaspoon Freshly ground black pepper
2 cups Plain nonfat yogurt
1 French baguette, sliced in
Thin rounds
Vegetable dippers

Directions

Preheat oven to 400F.

Using an 8X10" piece of foil, coated with the 1 teaspoon of the oil, arrange the garlic, cut side down, side by side. Wrap foil up and around to encase garlic.

Bake on a baking sheet 40 minutes. Let cool 10 minutes before opening and squeezing garlic pulp into food processor bowl. Add vinegar, tarragon and pepper. Process 4-5 seconds, scraping once.

Add yogurt and process 30 seconds. Add remaining oil and process until blended. Refrigerate, tightly covered, up to a week. Serve with baguettes and/or vegetable dippers.

Per serving: 2 tablespoons 92 cal., 2.5g (24%) fat, 0.7g fiber, 3.6g pro., 14.5g carb., 0mg chol., 118mg sod., Prevention Magazine 1/95

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