If you want homemade dressing but don’t want tons of leftovers, I got you covered! This recipe for Greek Yogurt Caesar dressing is zesty, creamy, outrageously delicious, and makes just enough for two salads.
Plus, it’s easy to whip up, brings tons of flavor to any dish, and will beat out any store-bought Caesar dressing in a heartbeat. It’s my go to-for both this Tuna Caesar Salad and Tuna Caesar Wrap!
As a busy mom with an affinity for gourmet taste, I love having a simple recipe to whip up at the beginning of the week and smother over salads and more throughout the week. It’s such a way to elevate your meals with minimal effort!
Small Batch Caesar Dressing Ingredient Highlights
Light Greek yogurt works here, just make sure it’s plain. Apple cider vinegar works in place of red wine vinegar if you prefer.
The Dijon mustard can be either smooth or grainy.
Note: Classic Caesar dressing typically includes anchovies or anchovy paste. This is not an ingredient I typically have on hand, so I left it out. If you want to include anchovies in this recipe, I recommend adding ¼ teaspoon anchovy paste.
Greek Yogurt Caesar Dressing Tips and Tricks
How to Make Homemade Caesar Dressing with Greek Yogurt
I find that fresh garlic goes a long way in this recipe (as opposed to garlic powder or pre-minced garlic)! This recipe for small-batch Caesar dressing requires blending both to help emulsify the oil and liquid for the creamiest texture, but also to integrate the garlic seamlessly.
Peel the garlic and add it right to a high-powered blender or nutribullet.
Add the Greek yogurt, olive oil, red wine vinegar, lemon juice, Dijon mustard, and black pepper to the blender with the peeled garlic.
Blend on high until the garlic is completely broken down and the homemade dressing is smooth and creamy.
Serving Your Caesar Dressing
This dressing is obviously delicious on a Caesar salad, but it’s also my go-to for a variety of other salads, wraps, fish dishes, and bowls. Here are some of my favorite unexpected dishes to smother this dressing over:
- Sheet Pan Salmon with Asparagus and Potatoes
- Roasted Baby Potatoes and Broccoli
- Baked Cod with Panko
How to Properly Store Leftover Creamy Salad Dressing
This small-batch dressing recipe yield about ⅓ cup of dressing, which typically will dress about 2 salads. However, if you have leftovers, definitely save them!
This homemade Caesar dressing will last 4-5 days in a sealed airtight container in the refrigerator.
Small Batch Greek Yogurt Caesar Dressing
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Blender * or *
Ingredients
- 2 cloves garlic
- 2 teaspoon Dijon mustard (grainy or smooth)
- 2 teaspoon lemon juice
- 2 teaspoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons plain Greek yogurt (light works!)
- ½ teaspoon black pepper
Instructions
- Peel the garlic and add it to a blender with the Dijon mustard, lemon juice, red wine vinegar, extra-virgin olive oil, Greek yogurt, and black pepper.2 cloves garlic, 2 teaspoon Dijon mustard, 2 teaspoon lemon juice, 2 teaspoon red wine vinegar, 3 tablespoons extra-virgin olive oil, 2 tablespoons plain Greek yogurt, ½ teaspoon black pepper
- Blend until smooth and creamy. Enjoy!
Pro Tips
- If you want to include anchovies, I recommend adding ¼ teaspoon of anchovy paste.
- You can easily double this recipe for a bigger batch!
- Try this on my Tuna Caesar Salad!
Video
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