• 1 cup low fat mayonnaise (we used Hellmann's®)
• 1/4 cup parmesan cheese, grated
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons anchovy paste
• 3 garlic cloves, minced very fine
• 2 teaspoons sugar
• 1/2 teaspoon fresh ground course black pepper
• 1/4 teaspoon kosher salt
• 1 teaspoon parsley, finely chopped
Combine all ingredients in a medium bowl and whisk together. Cover and refrigerate for a minimum of 2 hours (overnight is even better).
Per Serving (per tablespoon): 24 Calories; 2g Fat (65.2% calories from fat); trace Saturated Fat; 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 103mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
|