Creamy Roasted Garlic Dressing A garlic head wrapped in foil with a tablespoon of water and then oven roasted turns the once-hard cloves into a paste and are easily squeezed out to make this recipe. Ingredients: 2 large heads roasted and cooled garlic 1/2 cup nonfat plain yogurt 1/4 cup grated Parmesan cheese 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon Dijon mustard 3 anchovy fillets, rinsed Salt and freshly ground black pepper, to taste In a blender or food processor combine roasted garlic pulp, yogurt, cheese, olive oil, lemon juice, mustard and anchovy.  Process until all ingredients are smooth.  Season with salt and pepper. To roast garlic:  Start with a head with all cloves intact and tightly wrapped in papery skin.  Feel that all cloves are hard and solid.  The weight of the head should be heavy, the heavier the better.  Remove as much of the outer layers of skin without separating the cloves.  Slice off about 1/2 inch of the top of the garlic head.  Place the garlic on a square piece of foil that is large enough to wrap the garlic head leaving nothing exposed.  Sprinkle the garlic with a tablespoon of water and loosely wrap the garlic in the foil and pinch the edges together. Roast for 45 minutes in a 400 F oven.  Unwrap and let the garlic cool slightly before squeezing the garlic from the garlic casings. There are many creative ways to use roasted garlic.