Warm Garlic Spread

recipe
Serve this creamy spread with crisp crackers or flatbread.

Yield:

20 servings (serving size: 2 tablespoons spread)

Recipe from

Cooking Light

Nutritional Information

Calories 24
Caloriesfromfat 26 %
Fat 0.7 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 1.6 g
Carbohydrate 2.8 g
Fiber 0.1 g
Cholesterol 32 mg
Iron 0.2 mg
Sodium 80 mg
Calcium 42 mg

Ingredients

4 whole garlic heads
1 cup evaporated fat-free milk
1/2 teaspoon salt
1/8 teaspoon black pepper
2 large egg yolks
1 large egg
Cooking spray

Preparation

Preheat oven to 350°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Combine garlic pulp and remaining ingredients except cooking spray in a blender or food processor; process until smooth. Pour garlic mixture into a shallow 1 1/2-quart baking dish or gratin coated with cooking spray. Place dish in a large baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes or just until set in the center. Remove from pan; cool briefly on a rack. Serve warm or at room temperature.

Kathryn Conrad,

Cooking Light

November 2006
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