Roasted Garlic and Yogurt Sandwich Spread
Makes about 1/4 cup
This easy and healthy spread is especially good with sandwiches made with beef or lamb. The herbs can be altered as desired, but it is the sweetness of the roasted garlic and the tanginess of the yogurt that makes it special. The minimal amount of mayonnaise is all that is needed for a touch of richness.
- 1 whole head garlic
- 1/4 cup plain reduced fat or nonfat Greek yogurt
- 2 teaspoons mayonnaise (can use light or canola)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme (optional)
- 1 teaspoon dried parsley
- Salt and pepper to taste
To roast the garlic, cut off the top so that the cloves are exposed. Place on a piece of foil and drizzle with some olive oil. Close tightly and roast in a 350° F oven for about 50 minutes, or until the cloves are soft and golden. When cool enough to handle, squeeze the head and the garlic will come right out of the peels. (Can be made a day ahead and refrigerated.)
Place garlic into a small bowl. Mash into a paste. Add the remaining ingredients and stir well to combine. Spread as desired on sandwiches. Leftovers can be refrigerated for up to three days.