Creamy Carmelized Garlic Dip

Name: Creamy Carmelized Garlic Dip
Total time: P1H
Yield: 1
Cuisine: Fusion
Ingredients: canola oil; canola oil; garlic; vinegar; tarragon leaves; black pepper; yogurt, plain; bread, french baguette; vegetables

Submitted by robb43

A creamy and delicious dip made with cider vinegar and plain yogurt. Perfect for those vegetable platters!

YIELD

1 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

TEASPOON CANOLA OIL
or olive oil

2 ½

TABLESPOONS CANOLA OIL
or olive oil

HEADS GARLIC
heads, halved crosswise *

TABLESPOONS VINEGAR
cider

TABLESPOONS TARRAGON LEAVES
fresh, leaves, chopped

X BLACK PEPPER
freshly ground, to taste *

CUPS YOGURT, PLAIN
plain, nonfat

EACH BREAD, FRENCH BAGUETTE
sliced in thin rounds *

POUNDS VEGETABLES
cut into dipping sized pieces, for serving

Directions

Preheat oven to 400℉ (200℃). Using an 8×10 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.