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Creamy Caesar Dressing


1 to 2 tsp. anchovy paste, or 1 to 2 anchovy fillets, drained
1 large clove garlic, cut up
2 tablespoon freshly ground Parmesan cheese
1/2 cup light mayo
1/4 cup plain nonfat yogurt
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1/2 tsp. Worcestershire sauce
1 tablespoon vegetable oil
Freshly ground pepper to taste

In food processor or blender place all ingredients and process until smooth. Cover and refrigerate until ready to use.

Makes about 1 1/4 cups.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.