1 cup yogurt
1/2 cup mayo
1/2 cup freshly grated parmesan cheese
1 cup chopped fresh anise (fennel bulb frond) leaves and stems
1/2 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon mustard
freshly grated black pepper
STEP 1
In blender, combine all ingredients until smooth.
STEP 2
Dress on salads or use a dip for vegetable plate.
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