Healthy Greek Yogurt Caesar Salad Dressing Recipe
Introduction
This Healthy Greek Yogurt Caesar Salad Dressing offers a creamy, tangy twist on the classic Caesar, made lighter without sacrificing flavor. It’s perfect for those who love a rich dressing but want a nutritious alternative.
Ingredients
- 1 clove garlic
- 2 anchovy fillets
- 1/3 cup + 2 tablespoons Greek yogurt
- 1/3 cup parmesan cheese
- 2 teaspoons Dijon mustard
- 1/4 cup lemon juice
Instructions
- Step 1: Add the garlic and anchovy fillets to a small food processor and pulse until they are finely broken down.
- Step 2: Add the Greek yogurt, parmesan cheese, Dijon mustard, and lemon juice to the food processor. Blend until the dressing is thick and creamy.
- Step 3: Taste the dressing and add salt and pepper as desired. Blend briefly to combine.
- Step 4: Transfer the dressing to an airtight container and refrigerate until ready to use.
Tips & Variations
- For a smoother dressing, strain the dressing through a fine mesh sieve after blending.
- If you prefer no anchovies, try adding a teaspoon of capers for a similar salty flavor.
- Add a teaspoon of olive oil for a richer texture if desired.
Storage
Store the dressing in an airtight container in the refrigerator for up to 5 days. Before serving, stir well. If it thickens too much, thin it out with a splash of water or lemon juice.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is thicker and provides the creamy texture essential for this dressing. Using regular yogurt may result in a thinner consistency, but you can strain it to remove excess liquid or use less lemon juice to balance.
Is it necessary to use anchovies?
Anchovies add a classic savory depth to Caesar dressing, but if you prefer to avoid them, you can substitute with a small amount of Worcestershire sauce or finely chopped capers for a similar umami flavor.
PrintHealthy Greek Yogurt Caesar Salad Dressing Recipe
A healthy and creamy Greek Yogurt Caesar Salad Dressing that combines the tang of lemon juice with the rich flavors of garlic, anchovies, and parmesan cheese. This lighter version of the classic Caesar dressing uses Greek yogurt to deliver all the delicious taste without the excess calories and fat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 3/4 cup dressing, serving approximately 6-8 people 1x
- Category: Dressing / Sauce
- Method: Blending
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Ingredients
- 1 clove garlic
- 2 anchovy fillets
- 1/3 cup + 2 tablespoons Greek yogurt
- 1/3 cup parmesan cheese, grated
- 2 teaspoons Dijon mustard
- 1/4 cup lemon juice, freshly squeezed
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare garlic and anchovies: Add the garlic clove and anchovy fillets to a small food processor and pulse until they are finely broken down, ensuring an even distribution of flavors in the dressing.
- Blend dressing ingredients: To the processed garlic and anchovies, add the Greek yogurt, grated parmesan cheese, Dijon mustard, and freshly squeezed lemon juice. Blend until the mixture is thick and creamy, resembling a classic Caesar dressing consistency.
- Season and adjust: Taste the dressing and season it with salt and freshly ground black pepper according to your preference. Blend briefly again to incorporate the seasoning evenly.
- Store the dressing: Transfer the dressing to an airtight container and refrigerate. It can be stored for up to 5 days, making it perfect for meal prep or quick salad dressing use.
Notes
- Use fresh lemon juice for the best tangy flavor.
- Adjust garlic amount based on how strong you prefer the garlic flavor.
- Anchovies add umami and depth; omit for a vegetarian version but expect a different flavor profile.
- The dressing thickens slightly when chilled.
- Great for Caesar salads, as a dip, or a sandwich spread.
Keywords: Greek yogurt Caesar dressing, healthy Caesar dressing recipe, low fat salad dressing, creamy Caesar dressing, garlic anchovy dressing
