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
Scale
- 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