• 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

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.

Source: Cooking Light &  My Recipes

Photo: Randy Dausch; Styling: Lindsey Lower

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