This one requires some cooking, so you’ll have to plan ahead. But it’s worth it! You can use it as a salad dressing or drizzle it over roasted or grilled vegetables.
Ingredients
Scale
1 head Garlic
3 Tbs. Olive Oil, plus more for drizzling
3 Tbs. Balsamic Vinegar
1 Tbs. Distilled White Vinegar
2 Tbs. Sour Cream
1 Tbs. Grated Parmesan Cheese
1–2 Tbs. Water
½ tsp. Worcestershire Sauce
Salt & Fresh Black Pepper to taste
Instructions
Preheat oven to 375°. Cut off the pointed end of the garlic head and place on a large sheet of aluminum foil. Drizzle with oil and wrap up tightly. Bake for 45 minutes or until cloves are very soft. Cool and remove pulp from skins by squeezing at base of bulb. Place roasted garlic pulp, 3 Tbs. oil, balsamic vinegar, white vinegar, sour cream, parmesan, water, Worcestershire, salt and pepper in a blender or food processor and blend until smooth. Serve on your choice of greens.