Serve with sweet mini bell peppers or sliced summer squash. If you can find roasted garlic cloves at the salad bar in your grocery store, sub for raw garlic and skip the 8 minutes of cooking in the skillet.
1/2 cup unpeeled garlic cloves
1/2 cup plain fat-free Greek yogurt
1/2 cup light sour cream
2 tablespoons minced fresh chives
3/8 teaspoon salt
Dash of freshly ground black pepper
How to Make It
Heat a large nonstick skillet over medium heat. Add garlic cloves to pan; cover and cook 8 minutes or until lightly browned and tender when pierced with a fork, stirring occasionally. Cool slightly. Squeeze garlic from skins into the bowl of a mini food processor. Discard skins. Puree garlic until smooth.
Combine yogurt, sour cream, chives, salt, and pepper in a medium bowl, stirring well with a whisk. Add garlic to yogurt mixture, stirring with a whisk to combine.
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I really loved the grill-roasted garlic but after adding in the rest of the ingredients, it just sort of lost the flavor impact. It also comes out a somewhat unpleasant color. Doubt I'd make it again. There are definitely better dips out there.