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Baked Garlic with Chevre Sauce
6 Whole heads of garlic; (or more)
1 tb Butter
1/4 c Olive oil; (up to 1/2 cup)
Salt and pepper; to taste
1 ts Dried dill
6 oz Chevre cheese; (up to 8)
1/4 c Yogurt
Crusty French bread
Preheat the oven to 275 F. Slice across the top of each garlic head to
expose the buds. Pack the heads into a shallow baking dish, dot each
one with butter and pour the olive oil over them. Season with salt,
pepper and dill and bake for 1 1/2 to 2 hours, until tender (almost
mushy), basting occasionally. Blend the Chevre with the yogurt,
adding salt if desired. Put the Chevre sauce in a dish and serve with
the garlic, one head or more per person. Squish the innards of the
garlic all over the bread, smear it in the oil (from the baking dish)
and the cheese sauce, and eat till you're messy.
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