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This V-neck faux wrap dress is right on the trend for wedding season

Ingredients 1 cup plain, fat free, Greek yogurt Juice of 1 lemon 2 teaspoons Dijon mustard 2 teaspoons anchovy paste (see notes) 1 to 2 cloves, garlic 1/2 cup parmesan cheese, freshly grated 1/2 cup olive oil 1 teaspoon kosher salt 2 teaspoons freshly ground black pepper Instructions Blend: Add all of the ingredients into high speed blender, and blend on high until everything is smooth and creamy

Use reduced-sodium chicken broth to control the salt content in the stuffing