Ingredients
Scale
- 1 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon anchovy paste (or 2 anchovy fillets, minced)
- 1/4 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1 – 2 tablespoons water (optional, for thinning)
Instructions
- In a medium mixing bowl, combine the Greek yogurt and mayonnaise. Whisk until smooth and creamy.
- Add the Dijon mustard, red wine vinegar, and Worcestershire sauce. Whisk to incorporate well.
- Add the minced garlic and anchovy paste (or minced anchovy fillets). Stir until well combined.
- Gradually mix in the Parmesan cheese, ensuring it’s evenly distributed.
- Taste and season with salt and black pepper according to your preference.
- If desired, add water one tablespoon at a time to achieve preferred consistency.
- Transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve over greens or use as a dip for vegetables.
Notes
Store in an airtight container in the refrigerator for about 1 week. Stir before use as some separation may occur. For a smoother dressing, use a food processor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg