Description
Greek yogurt caesar dressing with fresh lemon juice, creamy Greek yogurt, and Parmesan cheese.
Ingredients
Units
Scale
- 1/2 cup plain Greek yogurt (whole milk or 2%)
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly finely grated Parmesan cheese
- 2 tsp. anchovy paste or 4 oil-packed anchovy halves, drained
- 1-2 garlic cloves, depending on how garlicky you like the dressing
- 1 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 2 Tbsp. milk, plus more as needed
- Kosher salt and fresh black pepper
Instructions
- Add all of the ingredients to a food processor or blender and process until smooth and creamy. Taste before adding salt, since the anchovies and Parmesan are already salty. Season with black pepper and additional salt as needed.
- If the dressing is too thick, thin it with additional milk, 1 teaspoon at a time, until it reaches your desired consistency.
- For the best flavor, refrigerate the dressing for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 5 days. Makes about 3/4 cup.
Notes
- Leftovers: Stir before serving. If it’s too thick, thin it out with a little milk.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 97
- Sugar: 1.2 g
- Sodium: 153.9 mg
- Fat: 8.8 g
- Carbohydrates: 1.8 g
- Protein: 3.3 g
- Cholesterol: 5.9 mg
