Bean and Yogurt Caesar Salad Dressing

• 1 small garlic clove, halved, green shoot removed
• 1/2 cup cooked white beans, drained and rinsed if using canned beans
• 1/2 cup whole milk or 2 percent Greek yogurt or regular yogurt
• 1 ice cube, if using Greek yogurt
• 1 anchovy fillet
• 1 teaspoon Worcestershire sauce (more to taste)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper to taste
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons grated Parmesan

1. Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to the sides.
2. Stop processor and scrape down sides.
3. Add beans, yogurt, and ice cube and process until smooth.
4. Add remaining ingredients and process until mixture is smooth.
5. Taste and adjust seasoning.

garlic, white beans, milk, yogurt, anchovy fillet, worcestershire sauce, mustard, lemon juice, salt, extravirgin olive oil, parmesan

Taken from cooking.nytimes.com/recipes/1016572 (may not work)