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In a clear mixing bowl, add 2/3 cup of mayonnaise.

Next, add 1/3 cup of plain Greek yogurt to the bowl.

Add 1/4 cup of freshly grated Parmesan cheese to the bowl.

Pour in 2 tablespoons of lemon juice.

Add 3 to 4 cloves of freshly minced garlic.

Add 1 tablespoon of olive oil.

Pour in 2 tablespoons of Worcestershire sauce. Using enough Worcestershire sauce in this recipe helps to provide a rich, savory depth that can allow you to omit anchovies, if desired.

Add 2 tablespoons of Dijon mustard.

Season with a dash of sea salt, to taste.

Add 1/2 teaspoon of ground black pepper.

Optionally, add a dash of cayenne pepper for a subtle kick.

Thoroughly whisk all the ingredients together in the bowl until well combined and smooth. Ensure there are no lumps.

For an extra cheesy flavor, you may grate and add a little bit more Parmesan cheese to the dressing before serving.

The dressing is now ready to be served. Enjoy with your favorite salad, or as a dip for fresh vegetables.


In a clear mixing bowl, add 2/3 cup of mayonnaise.

Next, add 1/3 cup of plain Greek yogurt to the bowl.

Add 1/4 cup of freshly grated Parmesan cheese to the bowl.

Pour in 2 tablespoons of lemon juice.

Add 3 to 4 cloves of freshly minced garlic.

Add 1 tablespoon of olive oil.

Pour in 2 tablespoons of Worcestershire sauce. Using enough Worcestershire sauce in this recipe helps to provide a rich, savory depth that can allow you to omit anchovies, if desired.

Add 2 tablespoons of Dijon mustard.

Season with a dash of sea salt, to taste.

Add 1/2 teaspoon of ground black pepper.

Optionally, add a dash of cayenne pepper for a subtle kick.

Thoroughly whisk all the ingredients together in the bowl until well combined and smooth. Ensure there are no lumps.

For an extra cheesy flavor, you may grate and add a little bit more Parmesan cheese to the dressing before serving.

The dressing is now ready to be served. Enjoy with your favorite salad, or as a dip for fresh vegetables.
