1 large garlic clove, crushed
1/2 tsp coarse salt
2 tsp chili powder
2 Tbsp fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise


Chop the crushed garlic with the salt and press it with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.


1/2 cup


Rachel Ray

1/2 cup low-fat yogurt
1 clove garlic, minced
1 Tbsp fresh oregano, chopped (or 3/4 tsp dried)
1 tsp fresh mint, chopped
2 tsp lemon juice
1/4 tsp pepper


Whisk together all ingredients; chill until ready to serve or up to 8 hours.


4 servings


MyRecipes.com

Sauce used in the 1-2-3 Lasagna recipe.

28-oz can whole peeled tomatoes
1 Tbsp olive oil
3/4 cups yellow onions
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/8 tsp ground black pepper
2, 15-oz cans tomato sauce
1-1/2 Tbsp tomato paste
1 cups water
1/2 tsp sugar
1/2 tsp Emeril's Essence


Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside.

In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomato sauce, tomato paste, water, sugar, 1/2 tsp. Essence and reserved crushed tomatoes, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally.

Remove from the heat, and use as needed.


5-1/4 cups (about enough for the 1-2-3 Lasagna recipe)


Food Network, Emeril Lagasse