Photo: Randy Dausch; Styling: Lindsey Lower
Yield
Serves 8 (serving size: about 2 tablespoons)

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.

How to Make It

Step 1

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.

Step 2

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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