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.
- Add the Dijon mustard, red wine vinegar, and Worcestershire sauce, whisking to incorporate.
- Stir in the minced garlic and anchovy paste.
- Gradually mix in the Parmesan cheese.
- Season with salt and black pepper to taste.
- Add water if a thinner consistency is desired.
- Transfer to an airtight container and refrigerate for at least 30 minutes.
- Serve over salads or as a dip.
Notes
For best flavor, use fresh Parmesan cheese. Adjust garlic and anchovy paste based on personal preference. Add a splash of lemon juice for zest.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce/Dressing
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 15mg