 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
|
Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes. Diabetic, Low-Fat Ingredients:
1 head garlic |
4 sun-dried tomatoes, not packed in oil |
1 cup nonfat yogurt, strained into a cheese |
1/2 teaspoon maple syrup |
2 tablespoons fresh basil, chopped |
1/2 teaspoon red pepper flakes |
1/4 teaspoon sea salt, freshly ground |
loaf italian bread, sliced (optional) |
Directions:
1. Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes.
2. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree. .
3. Bring the sun-dried tomatoes to a boil in a small amount of water.
4. Let sit for 15 minutes, then drain on paper towels. Chop finely when dried.
5. Combine all the ingredients except the bread with a wire whisk.
6. Allow to sit for at least 30 minutes. If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes.
|
|