greek yogurt caesar dressing
No skimping on flavor with this Greek yogurt Caesar dressing! Way fewer calories than traditional Caesar dressing, but all the flavor and more protein. The Greek yogurt and cottage cheese keep the perfect balance of richness and tang but also produce a lighter sauce you can use on everything.
Servings: 6
Calories: 35kcal
Ingredients
- 3 tablespoon plain Greek yogurt any fat level
- 2 tablespoon cottage cheese any fat level
- ¼ cup parmesan fresh
- 1 tablespoon fresh lemon juice or bottle
- 1 teaspoon Dijon mustard
- 1 garlic clove
- 2 anchovy filets drained
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 2-3 tablespoon milk of choice for desired consistency
Instructions
- Add 3 tablespoon plain Greek yogurt, 2 tablespoon cottage cheese, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove, 2 anchovy filets, ¼ teaspoon freshly ground black pepper, and 1 teaspoon Worcestershire sauce to a blender. Blend until completely smooth - no visible curds.
- Grate the ¼ cup parmesan (or just blend it in but will be a bit gritty).
- Add milk one tablespoon at a time until the dressing reaches your preferred consistency.
- Taste and adjust - more lemon for brightness, more pepper for kick, more milk to thin.
- Use immediately or refrigerate. Flavor gets better with time!
Video
Notes
Vegetarian swap: replace anchovies with 1 tablespoon drained capers. You need the briny element -- don't skip it entirely.
Too tangy: add another tablespoon of cottage cheese and blend again.
Storage: refrigerate in an airtight container for up to 1 week. Stir or shake before using -- it thickens as it sits. Thin with a splash of milk if needed.
Make ahead: this dressing is actually better after 30 minutes in the fridge once the garlic mellows slightly.
Nutrition
Serving: 2tablespoon | Calories: 35kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Sugar: 1g