Creamy Garlic Dressing

from Moosewood Restaurant Cooks at Home

3 garlic cloves, minced or pressed
3/4 cup canola oil
1/4 c red wine vinegar
1 Tbsp chopped fresh basil (1 tsp dried)
1 tsp salt
1 Tbsp grated Parmesan cheese
1/2 tsp coarsely ground black pepper

1/2 c skim milk

Put the garlic, oil, vinegar, basil, salt, Parmesan and pepper into a blender and blend for a couple of seconds.  With the blender still running, slowly add the milk, until the dressing is thick and smooth.  This will keep for up to a week, covered and refrigerated.

Variations:
Add 1/2 tsp honey or sugar to offset the tartness of the vinegar
Add 1 tsp fresh lemon juice for extra tartness
Add 1 Tbsp minced fresh parsley for flecks of color without altering the taste.