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“Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes. Diabetic, Low-Fat”
READY IN:
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

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.

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