Creamy Carmelized Garlic Dip
A creamy and delicious dip made with cider vinegar and plain yogurt. Perfect for those vegetable platters!
Yield
1 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
canola oil
or olive oil |
|
| 2 ½ | tablespoons |
canola oil
or olive oil |
|
| 2 | heads |
garlic
heads, halved crosswise |
*
|
| 3 | tablespoons |
vinegar
cider |
|
| 2 | tablespoons |
tarragon leaves
fresh, leaves, chopped |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | cups |
yogurt, plain
plain, nonfat |
|
| 1 | each |
bread, french baguette
sliced in thin rounds |
*
|
| 2 | pounds |
vegetables
cut into dipping sized pieces, for serving |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
canola oil
or olive oil |
|
| 38 | ml |
canola oil
or olive oil |
|
| 2 | heads |
garlic
heads, halved crosswise |
*
|
| 45 | ml |
vinegar
cider |
|
| 3E+1 | ml |
tarragon leaves
fresh, leaves, chopped |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 473 | ml |
yogurt, plain
plain, nonfat |
|
| 1 | each |
bread, french baguette
sliced in thin rounds |
*
|
| 907.2 | g |
vegetables
cut into dipping sized pieces, for serving |
Directions
Preheat oven to 400℉ (200℃). Using an 8x10 inch 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 to 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.
