CREAMY CARAMELIZED GARLIC DIP

2 1/2 tbsp plus 1 tsp canola oil, divided use
2 heads garlic, halved crosswise
3 tbsp cider vinegar
2 tbsp chopped fresh tarragon leaves
1/4 tsp freshly ground black pepper
2 cups plain nonfat yogurt
TO SERVE:
1 French baguette, sliced in thin rounds
vegetable dippers

Preheat oven to 400 degrees F.

Using an 8x10-inch piece of foil, coated with the 1 teaspoon of the oil, arrange the garlic, cut side down, side by side. Wrap foil up and around to encase garlic. Place on a baking sheet.

Bake 40 minutes. Let cool 10 minutes.

Squeeze cooled garlic pulp into food processor bowl. Add vinegar, tarragon and pepper. Process 4-5 seconds, scraping once. Add yogurt and process 30 seconds. Add remaining 2 1/2 tbsp oil and process until blended. Refrigerate, tightly covered, up to a week.

Serve with baguettes and/or vegetable dippers.

Source: Prevention Magazine, January 1995