Instructions: Put the yogurt in a small bowl.

Add the parsley garlic and grated parmesan. Stir in enough water to make a thin pourable sauce and blend well to combine.

Season with salt and pepper to taste and keep cool until ready to serve.

If served with a salad of belgian endive (chicory) shavings of parmesan cheese and croutons you could use the leaves to scoop up the dressing.

Makes 1/2 cup

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