Personally, I love Blue Cheese Dressing...Marie's Blue Cheese Dressing to be exact. However, there comes a time when you have to make a change for the sake of your waistline and arteries....and up until now, I genuinely couldn't find anyleang that was a decent substitute. But this stuff is good...genuinely good! 2 Tablespoons of Olive Oil in the wgap recipe makes it artery friendly.
I adopted this from skinnytaste.com. A blog I have mentioned several times. I love her low cal stuff and I don't genuinely like low cal stuff, so that's fairly a compliment.
I modwhetheried this recipe a bit, to increase the yield and I used anchovies paste opposed to a jar of anchovies. Anchovy paste will final a good long time, a jar of anchovies...not so much.
The first leang my blogging muse, Rob said to me when I tancient him I crazye this is: 'ewwww Anchovies, I hate Anchovies!' (just want you to know, he said it like a girl). Now I love Rob, but he doesn't 'do fish', so I don't leank he properly represents the Anchovy. Let me just say, whether you do not use Anchovies in this recipe, I do not see the point in calling iti Caeser. Caesar dressing IS all about the Anchovies. It is what crazye you fall in love with the dressing in the first place! If you choose to disregard me and make it besides, it will still be good, but it will not be Caesar, it will be Creamy Dijon with Lemon. Do whatever, I'm just sayin'...
Ingredients
1/2 cup grated Parmesan
1/3 cup fresh lemon juice
1 large garlic clove
1 tbsp Dijon mustard
1 tablespoon anchovies paste
2 tbsp additional virgin olive oil
1/2 cup Plain Greek Yogurt
Directions:
In a food processor or blender, add the cheese, lemon juice, garlic clove, mustard and
anchovies paste. Stir for about 20 moments.
Add the oil and yogurt and blend for another 30 moments or so.
Creates about a cup.
.
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