Greek Yogurt Caesar Dressing

Easy, delicious, and healthy. Greek yogurt replaces the egg yolk, but supplies richness and tang to the dressing. I had never purchased anchovies before and was hesitant to believe all the chefs that claim they add depth and complexity to a dish without a fishy taste. Once I realized they were an ingredient in Caesar dressing and many steak sauces I was willing to give them a try, and they were correct. This dressing comes together within minutes using a blender or a food processor and will keep in the refrigerator for up to 3 days. Enjoy!

Greek Yogurt Caesar Dressing
3/4 C. Greek yogurt
2 Tbsp. fresh lemon juice
1/4 C. grated Parmesan
5 anchovies
1 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 small garlic clove, chopped
1/2 tsp. dried oregano
3/4 tsp. salt
1 tsp. black pepper

Combine the yogurt, lemon juice, Parmesan, anchovies, olive oil, mustard, garlic oregano, salt and pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days.

Leave a Reply

Your email address will not be published.