Amount
Ingredient
Preparation



1
teaspoon
canola oil

or olive oil



2 1/2
tablespoons
canola oil

or olive oil



2
heads
garlic

heads, halved crosswise



3
tablespoons
vinegar

cider



2
tablespoons
tarragon

fresh, leaves, chopped



1
x
pepper

freshly ground, to taste



2
cups
yogurt, plain

plain, nonfat



1
each
bread, french baguette

sliced in thin rounds



2
pounds
vegetables

cut into dipping sized pieces, for serving

 Preheat oven to 4 degrees.  Using an 8x1 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.
  
Bake on a baking sheet 4 minutes.  Let cool 1 minutes before opening and squeezing garlic pulp into food processor bowl.  Add vinegar, tarragon and pepper.  Process 4-5 seconds, scraping once.
  
Add yogurt and process 3 seconds.  Add remaining oil and process until blended.  Refrigerate, tightly covered, up to a week. 

Serve with baguettes and/or vegetable dippers.
  
Per serving: 2 tablespoons:  92 cal., 2.5g (24%) fat, .7g fiber, 3.6g pro., 14.5g carb., mg chol., 118mg sod.