Ingredients

• 3/4 cup 2-percent Greek yogurt
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1/4 cup grated Parmesan
• 5 anchovies
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 small garlic clove, chopped
• 1/2 teaspoon dried oregano
• Kosher salt and freshly ground black pepper

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Instructions

1. Watch how to make this recipe.
2. Combine the yogurt, lemon juice, Parmesan, anchovies, olive oil, mustard, garlic, oregano, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days.