I wanted a very low fat salad dressing.  The supermarkets near me don't seem to get it...there IS something in-between full-fat and fat-free dressings.  The full-fat varieties are just loaded with fat; the fat-free ones are, for the most part, vile and inedible.  Yes, they look like their full-fat counterparts, but that's where the resemblance ends.  Besides, who needs all the other junk they put in them, such as preservatives and stabilizers?

"You won't believe it's almost fat-free" salad dressing

Put garlic cloves in saucepan and cover with water by a couple of inches.
Bring to boil.  Turn to low, cover and cook for about 20 minutes, till
soft.  Drain and allow to cool.

Squeeze garlic out of their skins into a blender or food processor.  Add
remaining ingredients and blend or process till smooth. Taste and correct
seasonings, if necessary.