Remove the papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs. Brush with 1 t. olive oil. Wrap each bulb in heavy-duty foil. Bake at 425 F. for 30-35 minutes or until softened. Cool for 10-15 minutes.
Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.
Serving size: 2 T.
83 calories, 5g fat, 112mg sodium, 8g carbs, 1g protein