Directions:
- In small saucepan, combine garlic and 1 cup water; bring to a boil.
- Reduce heat to low; simmer for 10 minutes.
- With a slotted spoon, transfer garlic to paper towel, reserving 2 tablespoons of the cooking liquid.
- In a blender or food processor, combine cooked garlic, reserved liquid, ricotta cheese and yogurt; puree until smooth.
- Transfer to bowl with tight-fitting cover; stir in chives, salt and pepper.
- Refrigerate, covered, at least 2 hours.
- Stir before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.89 Kcal (209 kJ) | ||
| Calories from fat | 27.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.03g | 5% | |
|---|---|---|---|
| Cholesterol | 11.78mg | 4% | |
| Sodium | 216.61mg | 9% | |
| Potassium | 61.67mg | 1% | |
| Total Carbs | 2.88g | 1% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 133.73 Kcal (560 kJ) | ||
| Calories from fat | 73.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 5% | |
|---|---|---|---|
| Cholesterol | 31.58mg | 4% | |
| Sodium | 580.65mg | 9% | |
| Potassium | 165.32mg | 1% | |
| Total Carbs | 7.71g | 1% | |
| Sugars | 1.56g | 2% | |
| Dietary Fiber | 0.41g | 1% | |
| Protein | 7.78g | 6% | |
| Vitamin C | 6mg | 4% | |
| Iron | 0.3mg | 1% | |
| Calcium | 175.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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