• 1 medium garlic bulb
• 1-1/4 medium potatoes, peeled quartered
• 1/3 cup extra virgin olive oil
• 1/3 cup vegetable oil
• 1-3/4 Tbs. white wine vinegar
• 3/4 tsp. fresh thyme, chopped
• 2-3/4 Tbs. chicken stock

Preheat oven to 375°F. Place whole garlic bulb on an oven tray and bake, uncovered, 50 minutes. Cool 10 minutes, cut in half and carefully squeeze out garlic. Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until tender. Drain. Place garlic and warm potatoes in a medium bowl and beat with an electric mixer until combined. Add oils gradually in a thin stream while motor is operating. Add vinegar and thyme and beat until smooth. Stir in stock. Serve with tortilla chips, raw veggies, etc.

Per serving: calories 409, fat 36.3g, 78% calories from fat, cholesterol 0mg, protein 2.1g, carbohydrates 20.4g, fiber 1.9g, sugar 1.7g, sodium 40mg, diet points 11.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.2, Lean meat: 0.0, Fat: 7.5, Sugar: 0.0, Very lean meat protein: 0.0

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