Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree.
Bring the sun-dried tomatoes to a boil in a small amount of water. Let sit for 15 minutes, then drain on paper towels. Chop finely when dried.
Combine all the ingredients except the bread with a wire whisk. Allow to sit for at least 30 minutes.If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes.
Per serving: 88 Calories; 1g Fat (8% calories from fat); 5g Protein; 18g Carbohydrate; 1mg Cholesterol; 646mg Sodium
Food Exchanges: 1 Starch/Bread
Serve with the toasted slices. Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes.