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Garlic Spread

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Appetizer Dips/spread Spreads Vegetarian


  • 1 1/2 c Nonfat plain yogurt, strained overnight
  • 1 Head garlic
  • 1 tb Fresh parsley, chopped
  • 1/4 ts Ground black pepper
  • 1/4 ts Salt


Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree.
Blend the garlic, yogurt and parsley, pepper and salt.
CAUTION: If you overstir strained yogurt, it will become thin.
>From: Ellen C. <>
Per serving: 25 Calories; less than one gram Fat (3% calories from fat); 2g Protein; 3g Carbohydrate; 1mg Cholesterol; 100mg Sodium Food Exchanges: 1/2 Non-Fat Milk
NOTES : This spread is great on slices of bread and served as an hors d'oeuvre. It also works well as a vegetable dip or as an alternative to butter for rolls. Recipe by: Minimax Cookbook, Graham Kerr Posted to Digest eat-lf.v097.n101 by "Ellen C." <> on Apr 15, 1997