Roasted garlic yogurt dip
Cut the top off a whole bulb of garlic and drizzle with about 1/2 tsp olive
oil. Wrap loosely in foil, then bake in the oven at 180C/gas 4 for about 30
mins, or until the garlic is really soft. Cool, then squeeze the roasted garlic
puree out of the papery skins, ma***** all up, then stir into 2 x 150g pots of
0% fat Greek yoghurt (or you can substitute fromage frais). Stir in some
snipped chives and seasoning to taste. 2.5 pts for the whole lot, and it makes
quite a bit. Don't worry about the amount of garlic - it goes quite mellow when
it's cooked like this.
