Easy Non-fat Garlic Bread

Fat-free garlic bread is the side dish hack that skips the butter without sacrificing the smoky, garlicky punch that makes garlic bread worth eating in the first place. The trick is using oil-free Italian dressing as the base. It carries herbs, vinegar tang, and seasoning into the bread without a drop of added fat.

Five cloves of fresh garlic get blended right into the dressing along with paprika, creating a thin, brushable sauce that soaks into a whole-wheat French loaf without weighing it down. A quick run under the broiler crisps the edges and toasts the surface garlic into something fragrant and slightly nutty.

Serve alongside soup, pasta, or salad. Ten minutes start to finish.

Kitchen Tips

• Watch the broiler carefully. Garlic can go from golden to bitter in about 30 seconds. Pull the bread the moment the edges turn deeply toasted.
• Use whole-wheat French bread for fibre and a heartier flavor base. White French works fine, but the wheat version stands up better to the strong garlic-dressing topping.
• Slice the loaf about three-quarters of the way through (not all the way) before brushing with the mixture. Hinged slices make the bread easier to pull apart at the table.
• Add the parsley flakes after broiling, not before. Heat turns dried parsley flat and gray, but a fresh sprinkle on top brightens the look and flavor.

Variations

• Top with a dusting of grated Parmesan before broiling for a slightly richer (still low-fat) version.
• Use balsamic-based oil-free dressing in place of Italian for a sweeter, more caramelized flavor.
• Add a pinch of red pepper flakes to the garlic mixture for a spicy kick.