1/2 cup plain Greek yogurt (I usually use full fat)*
1/2 cup freshly-grated Parmesan cheese
3-4 tablespoons milk
1 tablespoon extra-virgin olive oil
2 teaspoons anchovy paste (optional-we do not use this)
2 teaspoons Worcestershire sauce
1 clove garlic, pressed or minced
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
pinch of black pepper
2-4 tablespoons fresh lemon juice
*I absolutely love using Greek Yogurt in recipes. It's a great healthy alternative for some commonplace ingredients.
Whisk all ingredients together until combined and smooth, whisking in the lemon juice a tablespoon a time at the end until the balance tastes right to you.
Season with additional salt and pepper if needed, and add extra milk if needed to thin out the dressing to your desired consistency.
Serve immediately on a Caesar salad, or refrigerate in a sealed container for up to 3 days.