I love a good caesar salad but hate all the extra calories and processed ingredients in a bottled dressing. Making your own is always so much healthier and tastes way better! Classic caesar dressing is made with oil, egg yolks and sometimes even mayo. This lightened-up Greek Yogurt Caesar Dressing is made with healthy greek yogurt and fraction of the oil. It takes about five minutes to make with couple pulses of a food processor and you will have enough salads to last you a week.
This greek yogurt caesar dressing has the beloved caesar taste but without the unhealthy fats. Classic caesar dressing is thick and creamy, a result of blending together egg yolks and oil. I used 2% Greek yogurt with little bit of milk and only two tablespoons of olive oil to achieve the same effect. Then added in the must haves: garlic, lemon, Dijon mustard, Worcestershire sauce and anchovies.
Anchovies add the saltiness and are essential to the caesar dressing. Caesar dressing without anchovies tastes too flat. But if you’re grossed out by these little fishies, don’t worry, you won’t taste the anchovies or smell the fishies. At all. I promise 🙂
- Yields: ½ cup dressing
- ⅓ cup greek yogurt (2%)
- 2 canned anchovies
- 1 garlic clove, peeled
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. shredded parmesan cheese
- ½ tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 Tbsp. milk
- salt and fresh ground black pepper
- Add all ingredients to a food processor or blender. Pulse until smooth. Season with salt and pepper to taste.
- Refrigerate up to 3 days, covered. Stir before serving.