Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Canola oil

  2. 2 1/2 tablespoons 37ml Canola oil

  3. 2 Garlic - halved Crosswise

  4. 3 tablespoons 45ml Cider vinegar

  5. 2 tablespoons 30ml Chopped fresh tarragon Leaves

  6. 1/4 teaspoon 1 1/3ml Freshly ground black pepper

  7. 2 cups 474ml Plain nonfat yogurt

  8. 1 French baguette - sliced in Vegetable dippers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400F. Using an 8X10" piece of foil, coated with the 1 teaspoon of the oil, arrange the garlic, cut side down, side by side. Wrap foil up and around to encase garlic. Bake on a baking sheet 40 minutes. Let cool 10 minutes before opening and squeezing garlic pulp into food processor bowl. Add vinegar, tarragon and pepper. Process 4-5 seconds, scraping once. Add yogurt and process 30 seconds. Add remaining oil and process until blended. Refrigerate, tightly covered, up to a week. Serve with baguettes and/or vegetable dippers. Prevention Magazine 1/95


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