Creamy Greek Yogurt Caesar Dressing starts with Greek yogurt for a thick, tangy base that lifts any salad. This simple dressing mixes bold flavors—Parmesan, anchovy, garlic, and mustard—into a creamy, bright sauce you can make in minutes. For a more classic version to compare flavors, see classic Caesar dressing for ideas and tips.
introduction
why make this recipe
how to make Creamy Greek Yogurt Caesar Dressing
Ingredients : 1 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 2 teaspoons Worcestershire sauce, 1 clove garlic, minced, 1 teaspoon anchovy paste (or 2 anchovy fillets, minced), 1/4 cup freshly grated Parmesan cheese, Salt and black pepper to taste, 1 -2 tablespoons water (optional, for thinning)
Directions : In a medium mixing bowl, combine the Greek yogurt and mayonnaise. Whisk them together until the mixture is smooth and creamy., Add the Dijon mustard, red wine vinegar, and Worcestershire sauce to the bowl. Whisk again to incorporate these ingredients well., Next, add the minced garlic and anchovy paste (or minced anchovy fillets) to the mixture. Stir until everything is well combined., Gradually mix in the freshly grated Parmesan cheese, ensuring it’s evenly distributed throughout the dressing., Taste the dressing and season with salt and black pepper according to your preference. Start with a small pinch of salt and pepper and add more as needed., If you prefer a thinner consistency, add water, one tablespoon at a time, and whisk until you achieve your desired texture., Once fully blended, transfer the dressing to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld., Serve over your favorite greens or use as a dip for vegetables.
how to serve Creamy Greek Yogurt Caesar Dressing
how to store Creamy Greek Yogurt Caesar Dressing
tips to make Creamy Greek Yogurt Caesar Dressing
variation (if any)
FAQs (minimum three FAQ)
Why You’ll Love This Recipe
- Quick & Easy: You mix the dressing in one bowl in under 10 minutes.
- Simple Ingredients: Uses common pantry items and Greek yogurt for a healthier base.
- Versatile: Works as a salad dressing, veggie dip, or sandwich spread.
- Big Flavor: Anchovy, garlic, and Parmesan give classic Caesar taste without heavy mayo alone.
- Crowd-Pleaser: Smooth, tangy, and creamy — people love it at family meals or a potluck.
This version stands out because Greek yogurt keeps it thick and tangy while cutting calories. You get Caesar flavor without a heavy sauce, so it feels lighter but still rich.
Ingredients Needed
- For the creamy base:
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 2 tablespoons mayonnaise (adds richness)
- For the flavor:
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon anchovy paste (or 2 small anchovy fillets, minced)
- 1/4 cup freshly grated Parmesan cheese
- For seasoning and texture:
- Salt and black pepper to taste
- 1–2 tablespoons water, optional (to thin the dressing)
Notes: Use freshly grated Parmesan for best texture. Anchovy paste blends easily and gives the classic umami without whole fillets.
How to Make Creamy Greek Yogurt Caesar Dressing
- Combine the base. In a medium bowl, stir together the Greek yogurt and mayonnaise until smooth. This creates a thick, creamy base that holds the other flavors.
- Add the tangy elements. Whisk in Dijon mustard, red wine vinegar, and Worcestershire sauce. These give the dressing its bright, classic Caesar tang. If you like a more traditional taste, compare steps with a classic Caesar salad dressing.
- Mix in the aromatics. Add the minced garlic and anchovy paste (or minced anchovy fillets). Stir well so the garlic and anchovy flavor distribute evenly — this builds depth.
- Stir in Parmesan. Gradually fold in the freshly grated Parmesan until the dressing looks smooth and slightly grainy from cheese. Parmesan adds savory, nutty notes.
- Season to taste. Start with a pinch of salt and some black pepper, then taste. Add more if you need it — anchovy and Parmesan are salty, so taste first.
- Thin if needed. If the dressing is too thick for your salad, whisk in water a tablespoon at a time until it reaches your desired pourable texture.
- Chill before serving. Cover and refrigerate at least 30 minutes so flavors meld. The dressing will thicken slightly as it chills.
- Final stir and serve. Give it one last whisk before using. Serve over greens, as a dip, or on sandwiches.
Tip: Mince the garlic very fine or grate it to avoid raw garlic chunks. Letting the dressing sit helps mellow the raw garlic bite.
Serving and Storage Tips
- Serve: Toss 2–3 tablespoons per head of romaine for a classic Caesar salad. Drizzle over roasted vegetables or use as a dip for crisp veggies. Top salads with extra Parmesan and croutons.
- Store: Keep in an airtight container in the fridge. The dressing stays fresh for 5–7 days.
- Reheat: Do not heat. Serve cold or at room temperature. If too thick after chilling, stir in 1 tablespoon water at a time to loosen.
Helpful Notes
- Anchovy paste or fillets give authentic flavor. Skip only if you need a milder, anchovy-free version.
- Use Greek yogurt for thickness; regular yogurt will be thinner.
- Freshly grated Parmesan dissolves better than pre-grated powder.
- Adjust vinegar and mustard if you prefer more tang.
- Make ahead: The dressing tastes better after a few hours in the fridge, up to one day.
Variation
- Lighter: Reduce mayonnaise to 1 tablespoon or omit and add 1–2 tablespoons extra Greek yogurt.
- Dairy-free: Omit Parmesan and use nutritional yeast for a cheesy note (not truly Caesar, but tasty).
- Herb Caesar: Stir in 1 tablespoon chopped fresh parsley or chives for a fresh lift.
- Vegan-ish: Use vegan mayo, dairy-free yogurt, and omit anchovy for a plant-based version.
FAQs
Can I use low-fat or nonfat Greek yogurt?
Yes. Low-fat or nonfat Greek yogurt works fine. The dressing will be less rich but still creamy. You can add 1 tablespoon more mayonnaise if you want extra richness.
What can I use instead of anchovies?
If you do not like anchovies, use 1/2 teaspoon soy sauce or extra Worcestershire sauce for umami. Note: the flavor will change and be less traditional.
How thick should the dressing be?
It should be thick enough to coat lettuce but thin enough to toss. Aim for a spoon-coating texture. Add water a tablespoon at a time to thin.
Is this dressing freezer-friendly?
No. The texture of yogurt and mayonnaise can change after freezing and thawing. Store in the fridge for best quality.
How long does this dressing keep in the fridge?
Store in an airtight container for 5–7 days. Smell and taste before using if kept longer.
Conclusion
This Creamy Greek Yogurt Caesar Dressing gives you the bright, savory Caesar flavor with a lighter, yogurt-forward base. It’s fast to make, stores well for several days, and works for salads, veggies, and sandwiches. If you enjoy variations and want a slimmed-down take on Caesar, compare ideas from Greek Yogurt Caesar Salad Dressing – Skinnytaste for more low-calorie options. If you try this recipe, please leave a comment, rate the recipe, and tell us what twist you used — did you add herbs, skip the anchovy, or thin it for a pourable dressing?
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Creamy Greek Yogurt Caesar Dressing
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A lighter take on Caesar dressing using Greek yogurt for tanginess and creaminess. Perfect for salads, as a dip, or a sandwich spread.
Ingredients
- 1 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon anchovy paste (or 2 anchovy fillets, minced)
- 1/4 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1–2 tablespoons water (optional, for thinning)
Instructions
- In a medium mixing bowl, combine the Greek yogurt and mayonnaise. Whisk until smooth and creamy.
- Add Dijon mustard, red wine vinegar, and Worcestershire sauce. Whisk to incorporate.
- Add minced garlic and anchovy paste (or fillets). Stir until well combined.
- Gradually mix in freshly grated Parmesan cheese, ensuring even distribution.
- Season with salt and black pepper to taste. Adjust as needed.
- If too thick, add water one tablespoon at a time until desired consistency is reached.
- Transfer to an airtight container and refrigerate for at least 30 minutes before serving.
- Give it a final whisk and serve over greens or as a dip.
Notes
Use freshly grated Parmesan for best texture. Anchovy paste blends easily and adds authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 2g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 15mg