CREAMY PARMESAN AND ROASTED GARLIC DRESSING
Source: Cuisinart
Makes about 1 1/3 cups

Like a Caesar dressing, but made with roasted garlic, taking away the pungent bite of fresh garlic.

4 cloves roasted garlic*
1/3 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons pasteurized liquid egg product (such as EggBeaters®)
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
Dash Tabasco® or other hot sauce (to taste)

Preheat oven to 375 degrees F.

Place cloves of garlic in the center of a 12-inch square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. (Garlic may be done ahead, and will keep in a resealable container for 5 days in the refrigerator.)

Place the roasted garlic and remaining ingredients in the mixing container in the order listed. Insert the Quick Prep® Hand Blender and process on Low speed for 20 seconds.

Change to High speed and process for 30 to 40 seconds longer, until creamy and totally emulsified.

Hand Blenders (click here)