Capered Mayonnaise
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 parsley
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 dish.

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!

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