Roasted Garlic and Herb Dip |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Mmmmm Nuuummmmmmmmmmmyy!!!!! Nice served in a hollowed out red or yellow sweet pepper in the centre of a platter of your favourite crudites and/or crackers. (chill time 4 hrs or overnight) from Heart Healthy Cooking by Becel Ingredients:
1/2 cup low-fat plain yogurt, 1% mf |
1 large bulb of garlic |
1 teaspoon vegetable oil (becel) |
2 tablespoons low-fat mayonnaise |
1 pinch cayenne pepper, to taste |
1/4 cup finely chopped fresh herbs, such as basil,chives,mint or 1/4 cup parsley |
salt |
Directions:
1. Line a sieve with a coffee filter or paper towels, place over a large bowl.
2. Turn yogurt into sieve and cover loosely with plastic wrap.
3. Refrigerate 4 hours or perferably overnight until very thick.
4. You should have about 1/4 cup.
5. turn thickenefd yogurt into a bowl.
6. Preheat overn to 375f degrees.
7. Break garlic into cloves (leaving peel on) and place in a single layer in a baking dish.
8. Drizzle with oil and add about 1/4 inch water.
9. Bake, uncovered and stirring occasionally, until cloves are tender, 20 to 30 minutes.
10. Squeeze garlic to remove puree; mash.
11. Stir mashed garlic into thickened yogurt along with mayonnaise, cayenne, herbs, and salt.
12. Cover and refrigerate until serving or overnight.
13. Serve with assorted veggies and bread sticks.
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