Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400° for 30 minutes. Remove from oven; cool.
Place potatoes in a medium saucepan, and cover with water; bring to a boil. Cook 19 minutes or until very tender. Drain, reserving 1/2 cup cooking liquid. Place potatoes in a large bowl.
Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Add pulp, yogurt, and next 6 ingredients (through red pepper) to potatoes. Mash potato mixture with a potato masher. Stir in reserved cooking liquid, 2 tablespoons at a time, until mixture is almost smooth. Sprinkle with parsley.
This tastes delicious but I'm unclear how to use it. I guess I was expecting more of a dip since it's called a spread. It's a mashed potato spread and I considered putting in a dish and baking it. It reminds me of the filling in a twice baked potato. I bought crackers but I'm thinking I might need a baquette or something. I'll update the post if I get any feed back from the potluck today.
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