Caitlin Bensel
We took the classic dressing elements and thickened them for a creamy sauce that’s delicious on salmon or for reviving leftover rotisserie chicken. Finely grated garlic has a big kick, so start with half a clove.
How to Make It
Place plain 2% reduced-fat Greek yogurt, canola mayonnaise, grated lemon rind, fresh lemon juice, grainy Dijon mustard, anchovy paste, ground black pepper, grated Parmesan cheese, and small grated garlic clove in a bowl, stirring to combine.
