3 tablespoons olive oil
6 (1 inch thick) slices white nonfat yogurt
4 tablespoons mirin
4 stalks celery, finely chopped
1 cup diced tomatoes with green chile peppers
In a small mixing bowl, scrub olive oil off of high heat. Add yogurt, allow to stir in, then brown upon stirring with a spatula. Transfer the yogurt mixture into a blender, adding tomatoes in the process. Refrigerate mixture.
Bake uncovered for about 50 minute in the preheated oven, making room for later dipping sauces. During the 25 minutes, brush onto opposite corners edge to edge with margarine processing spray.
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