Caesar Salad Recipe Yogurt

Greek yogurt Caesar dressing with fresh lemon juice, creamy Greek yogurt, and Parmesan cheese. This no mayo dressing is so quick and easy to make!

I love a good Caesar salad. There’s something about the creamy, garlicky, and savory flavor of a Caesar dressing that makes a simple plate of romaine greens so delicious. Today I’m sharing our all-time favorite Caesar dressing.

It’s incredibly delicious, made with easy ingredients, and is pretty quick to make. Like 5-minutes quick with a couple of pulses in a food-processor!

The Best Caesar Dressing (no Raw Eggs!)

Classic Caesar dressing is thick and creamy, a result of blending together egg yolks and oil. Our homemade dressing is made without eggs or any mayo, which a lot of times is used to achieve the same creaminess.

Instead, it’s made with Greek yogurt with a little bit of milk and olive oil to achieve the same effect. Then flavored with Parmesan cheese, anchovies, garlic, fresh lemon juice, Dijon mustard, and Worcestershire sauce.

Before you ask if anchovies are necessary and the answer is yes! Anchovies add the tangy, salty, rich flavor and are essential to our yogurt Caesar dressing. Without the anchovies, the dressing tastes too flat.

How To Make The Best Chicken Caesar Salad With Homemade Croutons

You can also make the dressing in a bowl with a whisk. However, to keep it creamy, make sure to use anchovy paste and not the actual anchovies in a can. Also, you’ll want to use a fine grater or microplane on both the garlic and the Parmesan cheese.

To make the dressing in a food-processor, simply add all ingredients into a bowl of a food-processor and blend until smooth. Thin out the dressing with a teaspoon of milk if it’s too thick. Cover and chill for at least 30 minutes before serving.

Tip: To avoid oversalting the dressing, first blend all ingredients together without any salt. Then stop the food-processor and taste the dressing, and season with salt as needed. 

Roasted Corn Caesar Salads With Parmesan Greek Yogurt Caesar Dressing

The recipe below makes approximately 1 cup of salad dressing so you’ll have plenty of leftovers to enjoy throughout the week. Homemade Caesar dressing will keep refrigerated for up to 3 days in a closed container. I’ve stretched it out to 5 days and it was fine too.

The best part about a Caesar dressing is that it’s so good over so many other things than just a salad. Here’s are some ideas to use it:

Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.Creamy Greek Yogurt Caesar Salad Dressing is made with classic ingredients like Parmesan cheese, lemon and anchovies, lightened up with Greek yogurt.

Shrimp Caesar Salad With Yogurt Dressing

Perfect to make your favorite Caesar Salad from scratch with real ingredients, no artificial add ins you’d find on most store bought salad dressings. You can serve this with romaine lettuce and grilled chicken for a fabulous light summer salad. You can also use this dressing recipe to make my Shrimp Scampi Tacos with Caesar Slaw. I also have a Vegan Caesar Salad made dairy free using raw cashews.

Serve this over romaine lettuce with croutons to make it a Caesar salad, and your favorite protein to make it a meal.

I’ve been using Anne Burrell’s Eggless Caesar Dressing recipe for a long time, it’s restaurant quality and you don’t miss the egg. I took a chance and replaced the olive oil with Greek yogurt and I was surprised how well it turned out. Good cheese is a must, I only use Parmigiano Reggiano or Pecorino Romano, that powdered stuff that comes in a plastic container just doesn’t cut it!

Caesar Salad With Yoghurt Dressing

For those of you who don’t like anchovies, sure you can leave it out, but I think they make the dressing.  Your choice!

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If you prefer to use anchovy paste here, a good rule of thumb is 1 anchovy fillet = 1/2 teaspoon anchovy paste.

Greek Yogurt Caesar Dressing

And for those of you who don't like anchovies, sure you can leave it out, but I think they make the dressing.  Your choice!

Serving: 3 tbsp , Calories: 91 kcal , Carbohydrates: 2.5 g , Protein: 6 g , Fat: 6.5 g , Saturated Fat: 2.5 g , Cholesterol: 10 mg , Sodium: 278 mg , Fiber: 0.5 g , Sugar: 1 g