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Parmigiano Reggiano Dressing

Makes about 1 1/2 cups dressing
Time 5 min
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 (about 2 1/2 ounces)
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup nonfat (0%) milk
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons chopped fresh dill
  • 1/2 lemon, juice of
  • 1 tablespoon Dijon mustard
  • 1/2 clove garlic, chopped
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

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

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup crumbled Parmigiano Reggiano (about 2 1/2 ounces)
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup nonfat (0%) milk
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons chopped fresh dill
  • 1/2 lemon, juice of
  • 1 tablespoon Dijon mustard
  • 1/2 clove garlic, chopped
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.