Step 1

Combine the Greek yogurt, mayo, lemon juice, white wine vinegar, Parmesan, oil, garlic and anchovy paste in a blender container. Blend until nice and smooth, 1-2 minutes.

Step 2

Add the spinach, herbs and kosher salt. Blend again until smooth and bright green. The color will deepen as the herbs are blended. (How long to blend will depend on the strength of your blender.)

Step 3

Transfer the mixture to a glass jar or storage container. Stir in the pepper.

Step 4

Store in the refrigerator when not in use. This dressing keeps well for 4-5 days in an airtight container.