I can't wait to try this recipe that was in the Ann Arbor News this week.
It can be refrigerated for up to 2 days.
Makes 1/2 cup
1/4 cup low-fat buttermilk
1 head roasted garlic (see NOTE)
1 tablespoon rice vinegar
1/4 teaspoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper or smoked paprika
Whisk together the buttermilk, roasted garlic (preferably still warm), vinegar and salt in a small bowl. Add the cayenne pepper or smoked paprika 1/4 teaspoon at a time, tasting after each addition. Refrigerate in an airtight container until ready to use; shake well before serving.
NOTE: To roast garlic:
Slice the top off 1 head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until the garlic has softened and browned. Set aside until cool enough to handle, then squeeze the softened garlic cloves out of their skins and discard their stem ends.