1 c. plain nonfat yogurt
1 1/2 tsp. hot mustard
1/2 tsp. finely grated lemon rind
1/8 tsp. cayenne pepper
2 tbsp. minced parsley
2 cloves garlic, peeled & halved

In a medium bowl whisk together yogurt, mustard, lemon rind and cayenne pepper. Stir in parsley. Thread garlic onto a toothpick and add to the dressing. Cover and chill for 6 hours or overnight. Remove garlic and discard before serving dressing. Store leftover dressing in tightly covered jar in refrigerator and shake well before each use.