Garlic Herb Spread

Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes. Diabetic, Low-Fat

• Ready In: 0 mins
• Yields: 1 batch

Ingredients

• 1  head garlic
• 4  sun-dried tomatoes, not packed in oil
• 1  cup nonfat yogurt, strained into a cheese
• 1⁄2 teaspoon maple syrup
• 2  tablespoons fresh basil, chopped
• 1⁄2 teaspoon red pepper flakes
• 1⁄4 teaspoon sea salt, freshly ground
•  Italian bread, sliced (optional)

Directions

1. Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes.
2. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree. .
3. Bring the sun-dried tomatoes to a boil in a small amount of water.
4. Let sit for 15 minutes, then drain on paper towels. Chop finely when dried.
5. Combine all the ingredients except the bread with a wire whisk.
6. Allow to sit for at least 30 minutes. If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes.