This dish contains the following allergens: Milk/Dairy
Cooking mode
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1
whole head of garlic
1 tbsp
parsley sprigs
300ml
greek yoghurt
1 tbsp
olive oil
1 tbsp
lemon juice
Salt and white pepper to taste
1
whole head of garlic
1 tbsp
parsley sprigs
10.5fl. oz
greek yoghurt
1 tbsp
olive oil
1 tbsp
lemon juice
Salt and white pepper to taste
Utensils
Step 1
Preheat oven to 200°C/gas mark 6.
Step 2
Slice top off garlic bulb and wrap in foil and bake for 1 hour or until soft. Allow to cool before squeezing garlic out into the 2.1L jug. Add the remaining ingredients.
Step 3
Press LOW and blend for 10-15 secondsor until desired consistency is reached.
Slice top off garlic bulb and wrap in foil and bake for 1 hour or until soft. Allow to cool before squeezing garlic out into the 2.1L jug. Add the remaining ingredients.
1
whole head of garlic
1 tbsp
parsley sprigs
300ml
greek yoghurt
1 tbsp
olive oil
1 tbsp
lemon juice
Salt and white pepper to taste
1
whole head of garlic
1 tbsp
parsley sprigs
10.5fl. oz
greek yoghurt
1 tbsp
olive oil
1 tbsp
lemon juice
Salt and white pepper to taste
Step 3 of 3
Press LOW and blend for 10-15 secondsor until desired consistency is reached.
