Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      canola oil
   2 1/2  tablespoons   canola oil
   2      heads         garlic -- halved
                        crosswise
   3      tablespoons   cider vinegar
   2      tablespoons   chopped fresh tarragon
                        leaves
     1/4  teaspoon      freshly ground black pepper
   2      cups          plain nonfat yogurt
   1                    French baguette -- sliced in
          thin rounds   
                        vegetable dippers

Preparation:

Preheat oven to 400F. Using an 8X10" piece of foil, coated with the 1 teaspoon of the oil, arrange the garlic, cut side down, side by side. Wrap foil up and around to encase garlic. Bake on a baking sheet 40 minutes. Let cool 10 minutes before opening and squeezing garlic pulp into food processor bowl. Add vinegar, tarragon and pepper. Process 4-5 seconds, scraping once. Add yogurt and process 30 seconds. Add remaining oil and process until blended. Refrigerate, tightly covered, up to a week. Serve with baguettes and/or vegetable dippers. Prevention Magazine 1/95