1 bulb garlic
3 tablespoons olive oil, plus more for drizzling
3 tablespoons balsamic vinegar
1 tablespoon white vinegar
2 tablespoons nonfat, light, or regular sour cream
1 tablespoon grated Parmesan cheese
1-2 tablespoons water
? teaspoon Worcestershire sauce
salt and pepper to taste
Heat oven to 375. Cut off pointed end of garlic. Place on large sheet of aluminum foil, drizzle with olive oil, and wrap tightly. Bake for 35-45 minutes until cloves are soft. Cool and remove pulp by squeezing the base of the tube.
Place pulp and all remaining ingredients in food processor and process until smooth.
Serve on leaf lettuce salad with tomato and croutons. May also be served over roasted or grilled vegetables such as zucchini, eggplant, onion, or bell pepper.