email this pageIngredients
2 heads garlic
7 ounces soft goat cheese
1/2 cup light sour cream
6 tablespoons light mayonnaise
2 tablespoons 2% reduced-fat milk
1/4 cup chopped chives
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Instructions
7 ounces soft goat cheese
1/2 cup light sour cream
6 tablespoons light mayonnaise
2 tablespoons 2% reduced-fat milk
1/4 cup chopped chives
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1. Preheat oven to 400F.
2. Cut off the top quarter of each garlic head. Wrap in foil and roast about 1 hour or until soft. Unwrap and cool 15 minutes.
3. Squeeze garlic pulp into a large bowl; mash. Stir in goat cheese, sour cream, mayonnaise, milk, chives, salt and pepper. Cover and refrigerate overnight or up to 1 week. Yield: 2 cups.
Recipe by Bruce Weinstein and Mark Scarbrough, food writers in Colebrook, Conn.
Nutritional Information
2. Cut off the top quarter of each garlic head. Wrap in foil and roast about 1 hour or until soft. Unwrap and cool 15 minutes.
3. Squeeze garlic pulp into a large bowl; mash. Stir in goat cheese, sour cream, mayonnaise, milk, chives, salt and pepper. Cover and refrigerate overnight or up to 1 week. Yield: 2 cups.
Recipe by Bruce Weinstein and Mark Scarbrough, food writers in Colebrook, Conn.
Per (1/4-cup) serving: 130 calories, 10g fat, 6g prot., 4g carbs, 0g fiber, 340mg sodium.
