A recipe from the Sneaky Kitchen
2 medium garlic cloves
3 tablespoons salad olives
2 tablespoons capers, drained
1/4 teaspoon sugar
2 teaspoons balsamic, wine vinegar or apple cider vinegar
1/4 cup low-fat mayonnaise (or salad dressing like Miracle Whip)
1 tablespoon snipped parsley, or 1 1/2 teaspoon dried
dash of black pepper
Place garlic, olives, capers, sugar & vinegar in a food processor. Puree,
scraping down sides several times. Add mayonnaise, & continue to puree & scrape
sides down into blade.
Add the snipped parsley & black pepper to
taste. Stir to mix.
Serve on sliced ripe tomatoes or other veggies, use as a dip for tortilla chips or raw
vegetables, or spread a small amount on French bread to serve with your favorite pasta
Note #1: If this is too much garlic, start with 1/2 to
1 clove, & increase the amount as your family's tolerance to raw garlic grows.
Note #2: Fresh parsley is recommended for 2
reasons. First, the chlorophyll helps reduce garlic breath. Second, unless you
add the parsley, the dressing tends to look like something disgusting!