Healthy Greek Yogurt Caesar Dressing

Homemade Caesar dressing can be a whole THING. Skip the raw eggs, anchovies, and mayo with this lightened up version that delivers ultra creamy, restaurant-level flavor thanks to Greek yogurt and olive oil! Perfectly salty, bright, and balanced, you'll be craving it on repeat.

Most store bought caesar dressings are made with mayo, but I'll be honest--developing this recipe made me realize I actually prefer a Greek yogurt caesar. It's less heavy, has that tangy garlicky goodness I love, and still packs an umami punch.

It's SO much than bottled. You'll legit want to put this on everything! I'm partial to slathering it all over my healthy caesar pasta salad with chickpeas....

So next time you're craving a Caesar salad with zero anchovies in sight, problem solved. You're welcome.

Let's blend!

These ingredients are doing more than you think

The Greek yogurt isn't just a lighter swap--it's what gives this dressing that ideal thick, clingy texture in lieu of mayo or eggs. And since we're pairing it with rich olive oil, nonfat yogurt works just fine.

Homemade caesar dressings can be too bland or too rich, but you know we don't roll like that. I built this recipe with lemon, parmesan, Dijon and capers for acidity and salt in all the right places.

I tested this recipe both with caper juice and whole capers, and the whole capers were the clear winner for me. Don't skip them--since we're not using anchovies, they do a lot of the heavy lifting for that classic Caesar flavor.

Not just for romaine!

She's way too good to limit to salad. Use it to level up grilled chicken, make wraps, as a dressing for pasta salad, or as a dip with veggies.

Per uge, let me know if you try this recipe at home. Your feedback means everything to me! <3

Healthy Greek Yogurt Caesar Dressing (no anchovies!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Alexis Joseph, MS, RD
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: ¾ cup 1x
• Category: Salads
• Method: Blender
• Cuisine: American
• Diet: Vegetarian

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Description

Homemade Caesar dressing can be a whole thing. Skip the raw eggs, anchovies, and fuss with this lightened up version that still delivers ultra creamy, restaurant-level flavor thanks to Greek yogurt and olive oil! Perfectly salty, bright, and balanced, you'll be craving it on repeat.

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Ingredients

Units USM Scale 1x2x3x

• ⅓ cup plain Greek yogurt (I use nonfat)
• ¼ cup shredded or grated Parmesan cheese
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 small garlic cloves*
• 1 tsp capers
• ¼ tsp kosher salt
• heaping ¼ tsp ground black pepper

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Instructions

1. Place all ingredients in a blender. Blend until smooth and creamy. Taste and adjust salt and pepper as needed. I add another ¼ tsp more salt.
2. Store covered in the fridge for up to a week. It will thicken as it sits, so feel free to mix in a splash of water if needed.

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Notes

*I love garlicky caesar dressing but if you are garlic sensitive, start with 1 clove. You can always add more!