Parmigiano Reggiano Dressing

Makes about 1 1/2 cups dressing

This thick and creamy dressing stars the full flavor of aged Parmigiano Reggiano. If you like, you can replace the olive oil called for with an additional 2 tablespoons yogurt and 2 tablespoons milk. Recipe courtesy of Meghann Anderson of Meals and Miles.

Ingredients

1/2 cup crumbled Parmigiano Reggiano cheese (about 2 1/2 ounces)
1/2 cup non-fat Greek yogurt
1/4 cup non-fat milk
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
Juice of 1/2 lemon
1 tablespoon Dijon mustard
1/2 clove garlic, chopped
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Method

Place all ingredients in a food processor and process until smooth.

Nutrition

Per serving (2 tablespoons): 70 calories (50 from fat), 6g total fat, 1g saturated fat, 5mg cholesterol, 120mg sodium, 1g total carbohydrate (0g dietary fiber, 1g sugar), 2g protein

http://www.wfmi.co.uk/recipes/3271