Or should I say Recipe Monday as it seems that is what I like most about the magazines I am reading these days.
Today is a quick and simple recipe I definitely plan to try soon.
Once again it comes from the September issue of Food Network Magazine.
Roasted Shallot Yogurt Dip
Toss 6 unpeeled shallots and 3 unpeeled garlic cloves in 2 teaspoons olive oil on baking sheet. Bake at 350 degrees until soft (20-30 minutes). Cool and then peel. Finely chop and mix with 1 cup plain low fat Greek Yogurt, 3 tablespoons chopped chives and salt to taste. Top with more chives. Serve with your choice of dippers.
How yummy and HEALTHY to boot.
I think this would be a perfect little snack to put in your lunch box.
Until next time....
Keep on Creating!