Healthy Greek Yogurt Caesar dressing without anchovies or mayonnaise. Perfect for salads, sandwiches, or as a dip, it has all the indulgent flavor of classic Caesar salad dressing but with more protein and less fat!
- Low fat, high protein: Using yogurt means this dressing is lower in fat and cholesterol and higher in protein and calcium compared to traditional mayo-based dressings.
- No anchovies or raw eggs: Just standard pantry ingredients that you probably already have.
- Quick and Easy: This recipe literally take less than 5 minutes to make. It’s barely more difficult than opening a bottle of store bought dressing (and it’s so much tastier!)
5-minute Greek yogurt Caesar dressing: Your salads will never be the same
I’ve never been a fan of mayonnaise, so creamy dressings are usually a no go for me.
That’s why I’m always on the lookout for alternatives that are made with wholesome ingredients like yogurt, avocado, or tahini instead.
I recently started making this homemade Caesar salad dressing with Greek yogurt and I can’t get over how good it is. I want to eat it on everything!
I love that I know exactly what’s in it (no anchovies, no raw eggs), and as an added bonus it’s healthier than traditional Caesar dressings, too!
Ingredients and Substitutions
Plain Nonfat Greek Yogurt. This makes the perfect creamy, tangy base for this healthy Caesar dressing. My favorites are Chobani and Fage, but I typically grab whatever’s on sale. In a pinch, you can also use light sour cream.
Fresh garlic cloves. For punch-you-in-the-face flavor.
Dijon mustard. I use a creamy version for the smoothest dressing. My favorite is Maille.
Worcestershire sauce. This provides that deep, umami flavor that Caesar dressing usually gets from anchovies.
Traditional Worcestershire actually contains anchovies, but you can use an vegetarian version if you prefer. Annie’s makes a good one, but I find that it has a stronger flavor so you can cut it back to 1/2 teaspoon.
Fresh lemon juice. To thin the dressing and add some brightness.
Grated parmesan cheese. You can’t have a Caesar dressing without it!
Tip and Tricks
Grate your garlic using a fine microplane grater. If you don’t have one already, it’s a great investment – I use mine all the time! Otherwise, combine minced garlic and kosher salt on your cutting board and use the side of your knife to mash it into a paste. This will help it distribute evenly throughout the dressing so you don’t end up eating big pieces of raw garlic.
Always use fresh garlic in this recipe. Refrigerated minced garlic has a very distinct flavor that isn’t really great eaten raw.
A fine mesh strainer is great for catching lemon seeds.
How to use it
Make a Caesar Salad! All you need is some romaine lettuce or massaged kale, shaved parmesan, and homemade sourdough croutons for the absolute best healthy Caesar salad!
Marinate chicken or pork chops. This dressing makes a great marinade for grilled chicken breasts or pork chops. Cost them thoroughly and let them hang out in the fridge for up to 24 hours before cooking.
Add to your veggie tray. It makes a delicious and flavorful dip for raw veggies! My favorite are sugar snap peas.
Spread it on your next sandwich or wrap.
Add shredded rotisserie chicken for a quick and easy chicken salad.
Commonly asked questions
How do I store it?
Store any leftover dressing in a mason jar (or similar jar with a tightly fitting lid) in the refrigerator for up to a week.
Is it vegetarian?
If you make this recipe with conventional ingredients is it NOT vegetarian, but it can be if you use a vegetarian Worcestershire sauce and vegetarian parmesan cheese.
Can I make this dressing thinner?
Using Greek yogurt means this caesar salad dressing is pretty thick and creamy. If you want it thinner, add a few tablespoons of milk or cream until it reaches your desired consistency.
What are the nutritional benefits of using Greek yogurt instead of mayonnaise?
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Healthy Greek Yogurt Caesar Dressing – No Anchovies
- 1 container (5.3 ounces) plain nonfat Greek yogurt (about ⅔ cup)
- 2 garlic cloves
- 1 lemon juiced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon creamy Dijon mustard
- ¼ cup grated Parmesan cheese
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- Add the yogurt to a small bowl.
- Grate in the garlic using a fine grater.
- Stir in the lemon juice, Worcestershire sauce, mustard, and Parmesan cheese.
- Season with salt and pepper.