4 cups plain low-fat yogurt

1 whole head plus 1 clove garlic

2 teaspoons dried rosemary, crushed very finely

3/4 cup Kalamata olives, pitted and finely chopped

1/4 cup finely chopped parsley

1/4 teaspoon ground black pepper

1. Line a colander with cheesecloth and place over a bowl. Spoon the yogurt into the colander, place another piece of cheesecloth on top and refrigerate overnight to drain.

2. Cut about 1/2 inch off the top of the head of garlic and wrap in a piece of foil. Bake in a preheated 350 degree oven 45 minutes to 1 hour, until very soft.

3. Spoon the drained yogurt cheese into a bowl. Squeeze the softened garlic into the cheese. Force the remaining clove of garlic through a garlic press and add to the cheese. Add the rosemary, olives, parsley and pepper, mixing well. Cover and refrigerate the dip until ready to serve.