Ingredients
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 anchovy fillet
- 2 cloves garlic minced
- 3 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons water optional, for thinning
Instructions
- Combine all ingredients, except water, in a blender or food processor. Blend until smooth.
- If the dressing is too thick, add water 1 tablespoon at a time until desired consistency is reached.
- Store the dressing in an airtight container in the refrigerator for up to 1 week.
