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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Serve this creamy spread with crisp crackers or flatbread. Ingredients:
4 whole garlic heads |
1 cup evaporated fat-free milk |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
2 large egg yolks |
1 large egg |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Combine garlic pulp and remaining ingredients except cooking spray in a blender or food processor; process until smooth. Pour garlic mixture into a shallow 1 1/2-quart baking dish or gratin coated with cooking spray. Place dish in a large baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes or just until set in the center. Remove from pan; cool briefly on a rack. Serve warm or at room temperature.
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