Storage: Keeps in the fridge for 5 days
6 steps, about 5 minutes start to finish.
In a medium bowl or small jar, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and fully combined.
Stir in the minced garlic, grated parmesan, black pepper, and a pinch of salt.
Taste and adjust seasoning: add a little more lemon juice if you want it tangier, or a tiny splash of water or milk to thin if necessary.
Refrigerate for at least 30 minutes before using for best flavor (but you can use it right away if needed).
Use for Caesar lettuce cups, salads, or even as a dip for veggies.
Portion size: ~2 tablespoons per serving.
“Grate or mince the garlic as fine as you can so no one gets a raw, sharp bite. Half an hour in the fridge mellows it and pulls the whole dressing together.”
