Healthy Creamy Parmesan Herb Dressing and Dip

I’m all about “toppers.”  In fact I’m working on a new category called, “Gourmet Done Skinny Jazz Toppers, ” and this Healthy Creamy Parmesan Herb Dressing and Dip recipe will be definitely in that category. It’s so versatile! I use it on everything-as a dip with Lavash crackers (see recipe for crackers in the note section), in tortilla wraps with chicken, lettuce, and tomatoes, and as a topping for my turkey sliders and just recently I tried it as a base for a personal pan pizza.  (I’ll be doing a recipe with that one for sure!)  This Creamy Parmesan Herb Dressing and Dip would also be good as a topper on steak and obviously it makes a fabulous salad dressing as well.

Healthy Creamy Parmesan Herb Dressing and Dip with crackers on a blue cloth

Healthy Creamy Parmesan Herb Dressing and Dip

  • myWW Points:1 Smart Point per tablespoon for all plans
  • Yield: 32 tablespoons 1x


This Healthy Creamy Parmesan Herb Dressing and Dip is so versatile. It’s great with crackers, spread over fish or chicken, on turkey burgers and makes a great salad dressing.  Because it’s made with non-fat Greek yogurt it’s low in calories and Smart Points. It also stores well in the refrigerator (you can keep it up to 2 weeks as long as the yogurt date is fine).



  • 12  oz. non fat Greek yogurt
  • 4 oz parmesan cheese, shredded
  • 1 T. light mayonnaise
  • 2 T. olive oil
  • 10 garlic cloves, minced or chopped (I do mine in food processor) about 2 tablespoons
  • 1/2 T. fresh lemon juice
  • 1 T. (or more) fresh thyme or combination of thyme, rosemary, and basil
  • salt and pepper to taste


  1. In a small non-stick skillet, add 2 T. olive oil and heat over medium heat.
  2. Add minced garlic and toast for just a bit, just until slightly golden, do not let garlic burn. Allow to cool while chopping herbs.
  3. Wash herbs and finely chop.  Add to cooling garlic mixture.
  4. In a medium sized bowl, combine yogurt, herb and oil mixture, lemon juice, mayonnaise and cheese.
  5. You can use it immediately but I like it better after it sits a day. It will keep in the refrigerator for over a week as long as the yogurt date is still good.


If you want this to be more of a dressing, add a few drops of milk.

To make the Lavash Crackers:  Place 1 Joseph’s Flax Oat Bran and Whole Wheat Lavash Bread on a cookie sheet lined with parchment paper.  Spray with oil.  Sprinkle kosher salt over all.  Sprinkle herbs such as dried oregano, granulated garlic, dried onions etc over all.  With a pizza cutter, cut into squares. Bake at 375° for about 5 minutes. Do not let it burn. Allow to cool on cookie sheet before removing. This cooling process helps, “crisp” them up. Only 2 Smart Points for the entire batch of crackers!

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