Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Canola oil
2 1/2 tb Canola oil
2 Heads garlic, halved
Crosswise
3 tb Cider vinegar
2 tb Chopped fresh tarragon
Leaves
1/4 ts Freshly ground black pepper
2 c Plain nonfat yogurt
1 French baguette, sliced in
Thin rounds
Vegetable dippers

Preheat oven to 400F.

Using an 8X10" piece of foil, coated with the 1 teaspoon of the oil,
arrange the garlic, cut side down, side by side. Wrap foil up and
around to encase garlic.

Bake on a baking sheet 40 minutes. Let cool 10 minutes before opening
and squeezing garlic pulp into food processor bowl. Add vinegar,
tarragon and pepper. Process 4-5 seconds, scraping once.

Add yogurt and process 30 seconds. Add remaining oil and process until
blended. Refrigerate, tightly covered, up to a week. Serve with
baguettes and/or vegetable dippers.

Per serving: 2 tablespoons 92 cal., 2.5g (24%) fat, 0.7g fiber, 3.6g
pro., 14.5g carb., 0mg chol., 118mg sod.,

Prevention Magazine 1/95

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