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Ingredients
- 1 head garlic
- 1/2 tsp Extra virgin olive oil
- 2 Tbsp. Lowfat sour cream
- 1 c. Plain nonfat yogurt
- 1 tsp Grnd cumin, preferably roasted
- 1 tsp Curry pwdr
- 1/4 tsp Salt
- 1/4 tsp Black pepper, freshly grnd
Directions
- Garlic can be roast up to 1 week ahead.
- 1. Preheat the oven to 375F.
- 2. Leave the garlic whole. If there's a lot of papery skin near the top of the bulb, cut it off. Place the garlic in a small ovenproof dish. Drizzle the extra virgin olive oil over the top, cover, and bake for 40 min. Uncover and let cold.
- 3. Combine the lowfat sour cream, yogurt, cumin, curry pwdr, salt, and pepper.
- 4. Remove the skins from 10 to 12 cloves of the roasted garlic by firmly pinching the root end of each clove till the soft garlic squeezes out.
- 5. Mash the cloves and add in to the yogurt mix. Let sit at room temperature for at least 1 hour to allow the flavors to combine.
- The spread can be refrigerated for several days.
- Yields over 1 c.
- Preparation Time:15 min, plus 1 hour to blend flavors
- Cooking Time: 40 min
- Most garlic, except for purple spring garlic, has a green stem in the center of each clove Remove this stem, as it adds a bitter taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 279g | |
| Calories 235 | |
| Calories from Fat 138 | 59% |
| Total Fat 15.72g | 20% |
| Saturated Fat 8.3g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 719mg | 30% |
| Potassium 499mg | 14% |
| Total Carbs 15.41g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 12.39g | 8% |
| Protein 9.85g | 16% |
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