Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Deb Wise
Recipe by Cooking Light June 2014

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Credit: Randy Dausch; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 8 (serving size: about 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

42 calories; fat 1.7g; saturated fat 1g; mono fat 0.5g; poly fat 0.1g; protein 2g; carbohydrates 5g; cholesterol 5mg; sodium 128mg; calcium 47mg.
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