. Heat a large nonstick skillet over medium heat.
Add garlic cloves to pan; cover and cook 8 minutes
or until lightly browned and tender when pierced
with a fork, stirring occasionally. Cool slightly.
Squeeze garlic from skins into the bowl of a mini
food processor. Discard skins. Puree garlic until
2. Combine yogurt, sour cream, chives, salt, and
pepper in a medium bowl, stirring well with a
whisk. Add garlic to yogurt mixture, stirring with
a whisk to combine.