Ingredients
2 large heads garlic, roasted and cooled
1/2 cup plain yogurt, nonfat preferred
1/4 cup grated Parmesan cheese
2 tbsp. extra-virgin olive oil
2 tbsp. lemon juice
1 tbsp. Dijon style mustard
3 anchovy fillets, rinsed
salt to taste
pepper to taste

Directions
In a blender or food processor, combine the roasted garlic, yogurt, cheese, oil, lemon juice, mustard and anchovies. Process until smooth. Season to taste with salt and pepper. Makes about 1 cup of dressing. This dressing can be stored covered in the refrigerator for up to two days.