ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Garlic and Chive Dip

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.

Ingredients

  • 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

Nutrition Information

  • calories 42
  • fat 1.7 g
  • satfat 1 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 2 g
  • carbohydrate 5 g
  • fiber 0.0 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 128 mg
  • calcium 47 mg

How to Make It

  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.

  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.