Eggless Greek Yogurt Caesar Dressing

Total time10 min

Prep time10 min

Cook time0 min

This creamy dressing skips the raw egg yolk base entirely, leaning instead on thick, full-fat Greek yogurt for that same tangy richness and body. Whisked together with olive oil, fresh lemon juice, and a good grated garlic clove, it builds real depth fast, while anchovy paste, Dijon, and Worcestershire bring that punchy, savory Caesar flavor everyone actually wants. Finely grated Parmesan folds in for salty edge and a touch of umami, and a splash of water at the end gets the texture perfectly pourable over crisp romaine or a grain bowl. It comes together in one bowl with just a whisk, no cooking, no fuss, and no waiting around. This is a great pick for an egg free kitchen, and it tastes bright and garlicky enough to make you forget you're missing the classic emulsified version.

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Ingredients

6 servings

½ cup full-fat greek yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Chobani Nonfat Plain Greek Yogurt Fage Total 0% Milkfat Plain Greek Yogurt FAGE Total 5% Milkfat Plain Greek Yogurt - 32 Oz FAGE Total 2% Milkfat Plain Greek Yogurt - 32 Oz
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3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp anchovy paste
1 small garlic clove, finely grated
1 tsp dijon mustard
1 tsp worcestershire sauce
¼ cup finely grated parmesan cheese
¼ tsp freshly ground black pepper
salt, to taste
1–2 tsp water, to thin (optional)

Instructions

1
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, anchovy paste, grated garlic, Dijon mustard, and Worcestershire sauce until smooth and fully combined.
2
Stir in the grated Parmesan and black pepper until evenly incorporated.

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