Go Back Email Link
–+ servings
A plate of Caesar salad with romaine lettuce, croutons, shaved parmesan, and a bowl of creamy Caesar Salad Dressing made with Greek Yogurt on the side for extra flavor.

Greek Yogurt Caesar Salad Dressing (with lots of flavor!)

Yield: 16
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
I came up with the idea for this Greek yogurt Caesar salad dressing when I was creating a dressing that wouldn't weigh down my arugula Caesar salad. Now, I make it all the time as I feel better about serving this lighter version more frequently. It has all the flavors you expect from Caesar, with fewer heavy ingredients.

Ingredients

Instructions 

  • Add the ingredients to a small bowl.
    ½ cup plain Greek yogurt, ¼ cup mayonnaise, ¼ cup grated parmesan cheese, 4-6 teaspoons lemon juice, 1 tablespoon anchovy paste, 1 teaspoon dijon mustard, 1 clove garlic, 1 teaspoon pepper, ¼ teaspoon salt
    A glass bowl containing Caesar Salad Dressing made with mayonnaise, grated cheese, ground pepper, salt, mustard, minced garlic, anchovy paste, and Greek Yogurt on a white marble surface.
  • Mix well then either use right away or (ideally) let the dressing rest in the fridge for 20 minutes for the flavors to blend.
    A glass bowl filled with creamy Caesar Salad Dressing made with Greek Yogurt, with a spoon resting inside, placed on a white marble surface.
  • Store the dressing in your fridge in a sealed jar for up to 10 days.
    A glass jar filled with a beige, creamy Greek Yogurt Caesar Salad Dressing sits on a white surface against a tiled white background, promising rich flavor in every spoonful.

Notes

ingredients to make greek yogurt salad dressing
Lemon juice: The amount I like in this recipe depends on the yogurt - some are more sour than others. I recommend starting with 4 teaspoons and adding a little more if you'd like it more lemony.
Anchovies: If you like a traditional Caesar salad, you'll like the anchovy paste in this recipe; Without anchovies, Caesar dressing just doesn't taste right. Anchovy paste lasts for ages in your fridge, and you can add it anytime you want a little umami boost - similar to fish sauce. If you're vegetarian, I recommend using Ume plum vinegar, as it is salty and a bit pungent, which works well as an anchovy substitute. (And thank you to my sister-in-law for that tip years ago!)
Serving: 1 tablespoon, Calories: 38kcal, Carbohydrates: 1g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 4mg, Sodium: 128mg, Potassium: 25mg, Fiber: 0.1g, Sugar: 0.3g, Vitamin A: 18IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 0.1mg