Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium mixing bowl, add 1 cup of plain Greek yogurt and 2 tablespoons of mayonnaise. Whisk together until smooth.
- Add 1 tablespoon of Dijon mustard, 2 tablespoons of red wine vinegar, and 2 teaspoons of Worcestershire sauce. Whisk until well integrated.
- Stir in 1 clove of minced garlic and 1 teaspoon of anchovy paste (or 2 minced anchovy fillets). Mix until well combined.
- Gradually fold in ¼ cup of freshly grated Parmesan cheese until evenly distributed.
- Season with salt and black pepper to taste, adjusting as needed.
- If desired, thin the dressing by adding 1 to 2 tablespoons of water until the desired consistency is reached.
- Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
- Once chilled, serve drizzled over salads or as a dip for veggies.
Nutrition
Notes
Always use fresh ingredients for the best flavor and store in an airtight container.
