Homemade in minutes
Store-bought dressing just can’t hold a candle to homemade. However, busy nights necessitate that any prep be quick and easy enough that it’s worth spending the extra few minutes on.
Luckily, this Greek Yogurt Caesar Dressing can be whipped up in 5 minutes or less and will transform your salad greens into something absolutely worth ditching the bottle for. The healthy base of Greek yogurt is my preferred way to lighten this classically rich dressing up a bit, without sacrificing any flavor.
Did you know that Caesar Dressing was invented in Mexico?
The original Caesar dressing is said to have been dreamed up by Italian immigrant and restauranteur, Caesar Cardini in Tijuana, Mexico in 1924. According to his daughter Rosa, the original dressing recipe did not contain anchovies and were added in a later iteration.
So does that mean I can skip the anchovies?
In my opinion, anchovies are essential to the flavor of Caesar dressing as we know it today, so don’t skip them! Don’t worry, they are used in such small amounts they are unlikely to make your dressing taste fishy. Instead, they add a lovely briny umami flavor that gives the dressing a perfect balance. If you skip them, you’ll essentially be making a parmesan dressing, which is good – but not the same!
Ideas for serving this Greek Yogurt Caesar Dressing
My personal favorite is this twist on the classic, my Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado. In addition to salads, I think this dressing would be lovely drizzled over roasted vegetables or used as a fun dipping sauce for potato wedges.
A note for special diets
This Greek Yogurt Caesar Dressing is low-carb and friendly for Keto diets. Gluten-free/grain-free Worcestershire sauce can be difficult to find so if you have a gluten-intolerance coconut aminos works well as a substitute.
- 1/2 cup Greek Yogurt
- 1/2 cup + 2 tbsp Parmesan cheese, shredded (If you use grated I would subtract the additional 2 tbsp)
- 2–3 tbsp fresh lemon juice (start with 2 tbsp and taste first before adding more)
- 2 tbsp garlic oil (may sub 2 tbsp extra virgin olive oil + 2 minced garlic cloves)
- 5 anchovies packed in oil and salt (about 2 tsp)
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce (may sub coconut aminos if you have trouble finding gluten-free Worcestershire)
- 1/2 tsp cracked black pepper
- 1/2 tsp sea salt
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 2 tbsp
- Calories: 55
- Sodium: 235 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 1 g
- Protein: 3 g
- Cholesterol: 5 mg