Ingredients:

  • 1/2 cup (120 g) Full-Fat Greek Yogurt
  • 1/4 cup (60 ml) High-Quality Mayonnaise
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 3 large cloves Fresh Garlic, peeled and minced finely
  • 1/4 cup (25 g) Freshly Grated Parmesan Cheese
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Dijon Mustard
  • 1 tsp (5 ml) White Wine Vinegar or Apple Cider Vinegar
  • 1/2 tsp Fine Sea Salt, or to taste
  • 1/4 tsp Freshly Ground Black Pepper, or to taste
  • 2–4 Tbsp (30–60 ml) Cold Water or Milk, to adjust consistency
  • 1/2 tsp Dried Chives or Parsley (optional)

Instructions:

  1. Prepare the Aromatics: Peel the three large garlic cloves. Using a microplane or fine grater, grate the garlic directly into the bowl of your food processor, or mince it extremely finely by hand. Grate the Parmesan and set aside.
  2. Combine Initial Base: Add the Greek yogurt, mayonnaise, olive oil, lemon juice, Dijon mustard, and white wine vinegar to the food processor bowl (or mixing bowl if whisking by hand).
  3. Add Seasoning and Blend: Sprinkle in the salt, pepper, and dried herbs (if using). Process or blend on high speed for 30–60 seconds until the mixture is fully combined and completely smooth.
  4. Integrate Parmesan: Stop the blender and scrape down the sides. Add the freshly grated Parmesan cheese. Pulse or blend again briefly (5–10 seconds) until the Parmesan is just incorporated, avoiding over-blending.
  5. Adjust Consistency: Check the thickness. If too thick, slowly add 1 tablespoon of cold water or milk at a time, blending after each addition, until you reach your desired pourable consistency.
  6. Chill and Serve: Transfer the dressing to an airtight jar and refrigerate for at least 30 minutes (and up to 1 hour). This allows the garlic flavor to mellow. After chilling, give the dressing a final stir, taste, and adjust seasoning (salt or lemon juice) if needed. Store in the refrigerator for up to 5 days.