Garlic Herb Spread

• 1 head garlic
• 4 sun dried tomatoes not packed in oil
• 1 cup nonfat yogurt cheese strained yogurt
• 1/2 teaspoon maple syrup
• 2 tablespoons fresh basil chopped
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon sea salt freshly ground
• 1 loaf Italian bread sliced, optional

1. 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.
2. Bring the sun-dried tomatoes to a boil in a small amount of water. Let sit for 15 minutes, then drain on paper towels. Chop finely when dried.
3. Combine all the ingredients except the bread with a wire whisk. Allow to sit for at least 30 minutes.
4. If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes.
5. NOTES : Serve with the toasted slices. Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes.

garlic, tomatoes, nonfat yogurt cheese, maple syrup, fresh basil, red pepper, salt, italian bread

Taken from www.yummly.com/recipe/Garlic-Herb-Spread-1654210 (may not work)