Graham Kerr’s Garlic Spread

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Graham Kerr’s Garlic Spread


  • 2 whole heads garlic
  • 2 cups strained nonfat yogurt
  • 2 tablespoons fresh chopped parsley, chives, dill
  • (or a combination)
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper


Preheat the oven to 375 degrees F. Slice the tops off
the garlic heads, about 1/2 inch from the top. Wrap the
heads in aluminum foil and bake for 35 minutes. Remove
the garlic from the aluminum foil and, when cool enough
to handle, press the baked garlic until all the flesh
squeezes out. You should have 2 heaping tablespoons
of puree.
Spoon the garlic puree onto a flat surface and use a knife
blade to scrape and puree it to a smooth consistency.
In a serving bowl, combine the garlic puree with the
yogurt, parsley or other herbs, salt and pepper.

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