Ingredients
Base Ingredients
- 1 cup Greek yogurt or cottage cheese
- 1 tablespoon mayonnaise
Flavor Enhancers
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1-2 cloves garlic, minced
- 1-2 teaspoons Worcestershire sauce
- 2 anchovy filets, minced (optional for authentic flavor)
- Salt and pepper to taste
Instructions
- Add ingredients to blender: Combine the Greek yogurt or cottage cheese, grated Parmesan cheese, olive oil, Dijon mustard, mayonnaise, lemon juice, minced garlic, minced anchovies if using, Worcestershire sauce, salt, and pepper in a blender.
- Blend until smooth: Pulse or blend all the ingredients until the dressing is smooth and well combined, ensuring an even creamy texture without lumps.
- Store the dressing: Transfer the dressing to a jar with a lid and refrigerate. It can be stored for as long as the expiration date of the cottage cheese or Greek yogurt allows, typically up to 5 days.
Notes
- Store in an airtight container or mason jar in the refrigerator for up to 5 days.
- The dressing thickens when chilled, making it ideal for dipping; for drizzling over salad, let it sit out for 5–10 minutes or thin with a splash of water.
- Avoid freezing as it may separate upon thawing.
- If the dressing smells off or has changed texture, discard and make a fresh batch.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: American
- Diet: Low Fat
