Greek Yogurt Caesar Dressing

• 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

1. 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.
2. Cover and chill for at least 30 minutes.
3. The dressing will keep, refrigerated, for up to 3 days.
4. Per serving (3 tablespoons): Calories: 60; Fat: 4 g (Saturated: 1.5 g); Cholesterol: 5 mg; Sodium: 410 mg; Carbohydrate: 2 g; Fiber: 0 g; Protein: 4 g; Sugar: 1 g

yogurt, lemon juice, parmesan, anchovies, olive oil, mustard, garlic, oregano, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/greek-yogurt-caesar-dressing.html (may not work)