Combine the yoghurt, 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.
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
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