Greek yogurt caesar dressing is the one recipe I’ve made the most throughout my blogging career, yet I’ve never posted it. I’ve shot it like ten times, started about five drafts, but for some reason, I never made it official.
This recipe makes about 1/2 cup of Greek Yogurt Caesar, but you can definitely double it if necessary. It comes together in just five minutes, but greatly benefits from chilling in the refrigerator for about an hour before serving!
Now greek yogurt caesar dressing may not be the most elegant thing you’ve heard of, but I promise you that it’s delicious. It’s also really simple, and tastes even better when made ahead of time. It’s the perfect option for date night when you have like three other things to make, and you want to get at least one thing out of the way ahead of time. Make this the morning of (or even a day ahead), cover it in the refrigerator, and let time do the work for you.
recipes with greek yogurt caesar dressing
I’ve got three awesome recipes that use this dressing!
- chicken caesar lettuce wraps
- buffalo chicken caesar salad
- unique caesar salad with blue cheese, cranberries, and walnuts
Honestly, there’s just so many options. Those three options are delicious, and all of them are easy to make!
If you’re doing something fancy, or even if it’s just a Tuesday (but you’re living your best life), use the following suggestions for wine pairings. (Or use the following suggestions for wine ideas if wine is your dinner. There’s no judgment here, just call me when you pop open one of these bottles) :
What Wine Goes Well with a Caesar Salad?
:: Rosé. (USA / France) >> As if we need more reasons to drink copious amounts of rosé. The rosé you want to pair with Caesar needs to have a dry minerality to it. Why? The savory taste of Caesar dressing, specifically with the anchovy and parmesan, need some structure to balance it out. Rosé offers some fun, fruit-forward notes when you first take a sip, then lead into that mineral finish at the end. It’s an awesome choice for Caesar.
:: Sauvignon Blanc. (Chile / USA) >> Sauvignon Blanc that is fermented in stainless steel typically has an acidic expression that is perfect to pair with creamy Caesar dressing. I have the “USA” noted here, because most American styles of Sauvignon Blanc differ greatly from those that are produced in New Zealand (which are arguably the most popular region that produces these wines at the moment.) Sauvignon Blanc that is from the U.S. tend to have less of those strong, extremely tart grapefruit notes. And while I do love me some NZ Sauvignon Blanc, this dressing needs something a little tamer to complement it, rather than compete with it. Look for bottles from Chile to start; they’re extremely affordable, and while they may not rock your world, they will be easy on the wallet and fit in nicely with the caesar dressing here. Or if you’re wanting something from the US, lean towards something from Columbia Valley.
:: Sancerre. (France) >> Sancerre is Sauvignon Blanc, but from the Sancerre appellation of France. Nestled in the Loire Valley, it offers acidity that (again) cuts through the creaminess of Caesar salad. If you’ve been a Sauvignon Blanc drinker for a long time, yet you’ve never checked out Sancerre, do it. Just know that it’s got a bit more finesse than the New Zealand style, so don’t try to compare the two. Sancerre is super easy to pair with so many different foods, so grab a bottle and put it up against an array of appetizers at your next get together. 🙂
Tag me on Instagram if you make this – and cheers!
greek yogurt caesar dressing
- 1/2 cup plain, non-fat greek yogurt
- 2 Tbsp. good mayonnaise
- 2 cloves garlic, pressed
- 1 tsp Worcestershire sauce
- 1 Tbsp. fresh lemon juice
- 1 tsp anchovy paste
- 3 Tbsp freshly grated parmesan
- 1 Tbsp really good olive oil
- salt + pepper to taste
- Whisk the greek yogurt and mayo together in a medium bowl unit smooth, creamy, and fully blended.
- Add pressed garlic, Worcestershire sauce, lemon juice, and anchovy paste. Whisk again until all ingredients are fully blended.
- Drizzle in olive oil, and sprinkle in parmesan cheese. Whisk to fully blend. Season with fine sea salt and freshly cracked black pepper to fit your taste.
- Cover and refrigerate for at least an hour if possible, up to overnight to allow the flavors to meld and become more cohesive. Or serve immediately if necessary!