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Greek Yogurt Caesar Salad Dressing
This Greek yogurt Caesar dressing is a breeze to whip up and doesn't need raw eggs! Creamy and tangy, enjoy a plateful of Caesar salad at home any time!
Course
Dressings, Salads
Cuisine
Western
Keyword
caesar salad dressing
Prep Time
15
minutes
minutes
Servings
1
cups
Calories
125
kcal
Author
Lisa from A Day in the Kitchen
Ingredients
1
cup
plain Greek full-fat yogurt
2
tbs
extra-virgin olive oil
4
teaspoon
Worcestershire sauce
Juice of ½ lemon
2
teaspoon
dijon mustard
2
teaspoon
anchovy paste
(or 2 anchovy filets, finely minced)
1
garlic clove
grated or finely minced
¾
teaspoon
salt
½
teaspoon
black pepper
½
cup
fresh grated Parmesan cheese
Instructions
Whisk together all ingredients except Parmesan cheese.
Stir in Parmesan cheese. Adjust salt and pepper and seasonings as necessary to taste.
Keeps for about 1 week in a jar in the refrigerator.
Notes
I used full-fat Greek yogurt, but this recipe should also work with low-fat versions.
If you don't want to use anchovies or can't find them, capers also work. Just make sure to mince them finely before stirring into the dressing.
Fish sauce is also a perfectly good stand-in if you do not have anchovies or capers on-hand.
Stir Caesar dressing before adding to lettuce.
Also makes a nice dip for veggies, chicken nuggets, or fish sticks.
Spread it on bread slices to give a flavor boost to your sandwiches.
Spread it on buns for your homemade burgers.
Nutrition
Calories:
125
kcal