Creamy Carmelized Garlic Dip Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Canola oil,
2 1/2 tbsp: Canola oil,
2 Heads: garlic, halved
Crosswise,
3 tbsp: Cider vinegar,
2 tbsp: Chopped fresh tarragon,
Leaves,
1/4 tsp: Freshly ground black pepper,
2 cup: 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
Source from luhu.jp
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
Source from luhu.jp