1 can (14 1/2 oz.) chicken broth
1 pkg. (8 oz.) cream cheese
1/2 c. grated Parmesan cheese
3 tbsp. Dijon mustard
2 tbsp. vinegar
1 clove garlic, minced

In covered blender combine all ingredients. Blend until smooth. Refrigerate at least 2 hours before serving. Serve over torn salad greens. Makes 3 1/2 cups of dressing.