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- 1 cup olive oil
- 1 cup Greek Yogurt
- ¼ cup red wine vinegar
- 1 ½ teaspoon Worcestershire sauce
- 1 clove garlic , pressed
- ⅛ cup Parmesan cheese , grated
- ½ teaspoon freshly cracked black pepper
- 2-3 dashes Tabasco sauce
Directions:
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Add all of the ingredients to a small canning jar and shake to combine. Or, add to a medium size bowl and whisk to combine.
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Refrigerate in an air-tight container for up to 2 weeks.
Notes
- If you prefer to omit the anchovies, substitute the anchovies for an additional 1 teaspoon of Worcestershire sauce and 1 teaspoon of lemon juice instead.
