Yield: 3/4 cup
Prep Time: 5 min.
Total Time: 5 min.
1/3 cup of grated Parmesan cheeseIngredients:
- 1/4 cup of fresh lemon juice
- 2 cloves of garlic, minced
- 1/2 tsp Dijon mustard
- Dash of Worcestershire Sauce
- Freshly cracked pepper, to taste
- 2 anchovy fillets
- 1 tbsp olive oil
- 5 tbsp non fat plain Greek yogurt
- Combine the cheese, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, freshly cracked black pepper, to taste, and anchovies in a small bowl. Mix with an immersion blender until well combined. Add the oil and Greek yogurt and mix with the immersion blender until creamy and smooth. Taste and re-season with freshly cracked pepper, if needed. Enjoy.
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