Instructions: Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree.

Blend the garlic, yogurt and parsley, pepper and salt.

CAUTION: If you overstir strained yogurt, it will become thin.

NOTES : This spread is great on slices of bread and served as an hors doeuvre. It also works well as a vegetable dip or as an alternative to butter for rolls.

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