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.
Ingredients
Units
Scale
- 1/3 cup plain Greek yogurt (I use nonfat)
- 1/4 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
- 1/4 tsp kosher salt
- heaping 1/4 tsp ground black pepper
Instructions
- Place all ingredients in a blender. Blend until smooth and creamy. Taste and adjust salt and pepper as needed. I add another 1/4 tsp more salt.
- 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.
Notes
*I love garlicky caesar dressing but if you are garlic sensitive, start with 1 clove. You can always add more!