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Greek yogurt caesar dressing featured

Easy Greek Yogurt Caesar Dressing (No Anchovies)

A healthier, creamy caesar dressing made with Greek yogurt instead of mayonnaise or raw eggs, and no anchovies. Perfect for salads, wraps, and more!
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 4
Course: Creamy Dressings
Cuisine: American-Italian Fusion
Calories: 188
Ingredients Equipment Method Notes

Ingredients
  

  • 3 garlic cloves, roughly chopped
  • 3 tablespoons Greek yogurt (plain, full-fat)
  • 2 tablespoons finely grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 4 drops Worcestershire sauce
  • 1/2 lemon, juiced (about 1 1/2 tablespoons)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil (extra virgin preferred)

Equipment

  • Blender or food processor
  • Measuring spoons
  • Citrus juicer or reamer

Method
 

  1. Add garlic, Greek yogurt, Parmesan, Dijon mustard, red wine vinegar, Worcestershire sauce, lemon juice, salt, and pepper to a blender.
  2. Blend until smooth, about 15 seconds.
  3. With blender running, slowly pour in olive oil in a steady stream until fully incorporated and dressing is emulsified.
  4. Taste and adjust seasoning with additional salt and pepper if needed.

Notes

  • Store in an airtight container in the refrigerator for up to one week.
  • The dressing will thicken when chilled; let sit at room temperature for 5-10 minutes before using or add a splash of water and shake well to thin.
  • For a thicker dressing, add more yogurt.
  • For a thinner consistency, add water 1 teaspoon at a time until desired thickness is reached.