Creamy Roasted Garlic and Herb Dressing 
Try this flavorful dressing on a crispy romaine salad with summer tomatoes. 

Makes about 2/3 cup 

6 cloves garlic, peeled 
1/2 teaspoon extra virgin olive oil 
1/2 cup basil leaves, washed and dried 
1/2 cup Italian parsley leaves, washed and dried 
1/2 cup drained fat-free plain yogurt * 
1/3 cup light mayonnaise 
1 tablespoon balsamic vinegar 

Preheat the oven to 375°F.
Toss the garlic with the oil and wrap loosely in aluminum foil.
Roast in the preheated oven for 45 minutes.
Let cool 5 to 10 minutes. 

Place the garlic in the work bowl with the basil and parsley leaves.
Pulse on grind 10 times.
Scrape the work bowl.
Add the yogurt, mayonnaise and vinegar. 
Process on grind until smooth and blended, about 30 to 40 seconds. 
Scrape the work bowl and process 15 seconds more. 
Transfer to a container with a lid and refrigerate for 30 minutes to allow the flavors to blend. 
Keeps for one week refrigerated. 

*To drain yogurt, place 1 cup yogurt in a yogurt strainer or strainer lined with a coffee filter over a bowl. Cover with plastic wrap and refrigerate. The liquid (whey) will drain out and the yogurt will thicken. After about 12 hours, the yogurt will lose about half its original volume. 

from the Cuisinart Mini-Prep Plus Manual