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.
Copyright 2013 Television Food Network, G.P. All rights reserved
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!