1 head garlic, papery skin removed
2 tablespoons warm water
1/2 cup part-skim ricotta cheese
1/4 cup plain fat-free yogurt
2 tablespoons finely chopped chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 350 degrees F. Wrap garlic head in foil and roast 45 - 60 minutes. Let cool 10 minutes, then separate cloves.
Squeeze the garlic from the cloves into a blender or food processor. Add the water, ricotta and yogurt, puree. Transfer to a bowl; stir in chives, salt and pepper. Refrigerate, covered, at least 2 hours. Stir again before serving.
Make 4 (1/4 cup) servings.
From the Weight Watchers New Complete Cookbook - Momentum Edition