This Homemade Caesar Dressing recipe has all the richness and flavor you’ve come to expect, but it’s healthy and easy to make too! Toss it (generously) with buttery croutons, crisp romaine and salty Parmesan cheese for a delicious, lightened-up Caesar salad.
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5 Star Review
“Love love LOVE this recipe! We make it just about once a week for kale caesar salads. Thank you!”
— Samantha —
While I adore traditional Caesar dressing’s garlicky flavor and decadent texture, I often shy away from ordering Caesar salads when I’m out or purchasing Caesar dressing at the grocery store.
Most are overloaded with heavy, processed ingredients, which practically negate the positive effects of ordering a salad in the first place.
Sold on the idea that I can enjoy Caesar salad AND earn my salad bonus points, I decided to create a homemade Caesar dressing recipe that’s healthier than the traditional version.
About Caesar Salad Dressing
First, for the sake of comparison, let’s talk about what’s in classic Caesar dressings.
Standard recipes typically contain some combination of the following ingredients, which are emulsified together to achieve a thick, creamy consistency.
- Olive Oil
- Anchovies
- Garlic
- Parmesan Cheese
- Egg Yolk
Caesar Dressing Nutrition 101
If you’re wondering if classic Caesar dressing is healthy, the answer is: not usually.
- Made with heavy ingredients, like egg yolks, cheese, and oil, traditional Caesar dressings (even homemade) can be high in fat and calories.
- Store-bought Caesar dressings are often loaded with processed ingredients and even added sugars, which don’t do you any favors.
- Most short-cut dressings call for mayonnaise, which can also contain hidden processed ingredients and added sugars. No thanks!
About this Healthy Caesar Dressing
Unlike traditional Caesar dressing, my homemade Caesar dressing is made with lighter, nutrient-packed ingredients with the following benefits:
- Greek yogurt offers calcium, vitamins, protein, and probiotics.
- Olive oil, garlic, and anchovy paste provide omega-3 fatty acids, anti-inflammatory properties, protein, antioxidants, and numerous vitamins and minerals (again, you CANNOT taste the anchovy!).
- Drizzle or drench. With just over 100 calories per serving and 10g of fat, you can indulge as little or as much as you want with this Caesar dressing.
How to Make Homemade Caesar Dressing
The Ingredients
- Greek Yogurt. I used non-fat plain Greek yogurt to keep this dressing light and make it a Caesar dressing without mayo or raw eggs. Also the creamy base for Green Goddess Salad Dressing.
- Parmesan Cheese. Freshly grated Parmesan cheese is a key component for the most perfectly salty and nutty Caesar dressing.
- Olive Oil. A salad dressing MVP. Plus, olive oil is packed with monounsaturated oleic acid, antioxidants, and nutrients that help fight inflammation.
- Lemon Juice. For a little acidity and brightness.
- Anchovy Paste. Before you ask: yes, Caesar dressing, including this one includes anchovies. Anchovy fillets (or anchovy paste—either will work) give the dressing its captivating, savory quality and provide essential saltiness.
- Dijon Mustard. Adds delicious zip to the dressing.
- Garlic. Fresh garlic completes our tasty dressing.
The Directions
- Combine the ingredients in a blender.
- Puree until smooth.
- ENJOY!
Yes, it really is that easy!
Ways to use this Homemade Caesar dressing
- As Salad Dressing. Serve this dressing on a bed of romaine lettuce and croutons, or use it on Caesar Shaved Brussels Sprouts with Crispy Chickpea Croutons, Cobb Salad, or Chicken Caesar Pasta Salad.
- On a Wrap. Use it to flavor this Chicken Caesar Wrap.
- As a Dip. Dip it with veggies (or fries) like these Crispy Baked Fries, Parmesan Parsnip Fries, or Zucchini Fries.
- As a Marinade. Let chicken marinade in this homemade dressing, so it becomes incredibly tender and moist. You could also add some over the top of this Baked Salmon in Foil, then bake as directed.
Pair this with
Homemade Caesar Dressing
Video
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Ingredients
- ¾ cup non-fat plain Greek yogurt
- ½ cup freshly grated Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 ½ teaspoon anchovy paste or 2 anchovy fillets
- 1 ½ teaspoons Dijon mustard
- 1 large garlic clove
Instructions
- Place all ingredients in a blender or food processor.
- Puree until smooth and emulsified.
Notes
- TO STORE: Store in an airtight jar or container in the refrigerator for up to 1 week. Shake or mix gently before serving.
Nutrition
Related Recipes
If you love this lightened-up Caesar dressing, you’ll love these other healthy salads too.
Hello,
I was going to make this today and wondered how much Worcestershire you use instead of anchovy paste?
Thank you :)
Hi Stacy! You can omit the anchovy paste or you can use 1 1/2 teaspoon Worcestershire, hope this helps!
I’ve made this dressing several times, firstly with anchovies from a can, and today with anchovy paste, being the only difference. I think the ones with whole anchovies tasted better than today’s paste, so I think I’ll add some extra anchovy paste next time, but other than that, I have REALLY eoyed making this recipe! Thank you
Hi TC! So glad you enjoyed the recipe! Thank you for this kind review!
Love this dressing” I make this all week for our salads
Hi Dale! So glad you enjoyed the dressing! Thank you for this kind review!
This doesn’t taste like Caesar, despite all the crossover ingredients, but it is a yummy garlic citrus yogurt dressing. I made a Caesar salad with it and I was disappointed, but when used other ways (like on a turkey burger) it was good.
I’m sorry this recipe wasn’t to your tastes, Sue. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!
Just made this for tonight’s Caesar salad. I added a slash of Worcestershire sauce. So very good. I’ll be making this again and again.
Hi Sandra! So glad you enjoyed it! Thank you for this kind review!
I’ve been making this dressing for years and it is unbeatable. I always add way more anchovies than it calls for, but that’s my only change. Love this recipe and thanks for making a healthy version of one of my faves!
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
I have to say, I was extremely disappointed with this dressing. Word to the wise: don’t think that you can just substitute Worcestershire sauce for anchovies/anchovy paste. After adding everything except the anchovies, the dressing was bland and needed something tart desperately. No matter what I added (more Worcestershire sauce, lemon juice, Dijon mustard, even a splash of apple cider vinegar!) nothing worked and my dressing didn’t ever taste like Caesar dressing. Clearly this is not the recipe for me. I’ll hunt for anchovy free recipes!
Hi Kate! Sorry to hear this wasn’t to your taste. Authentic classic caesar dressing has anchovies so using anything different will definitely affect the result.
Found this recipe about 2 months ago and I make a batch every week. It’s so good I now prefer it over regular Caesar.
Yay! Thank you Erin!
This is the perfect summer meal! Don’t skip the homemade dressing, it’s sooo good!!! Still really enjoyed it leftover for lunch but I agree it’s best fresh :)
Thank you Madi!
Excellent dressing. Nice and thick when refrigerated, just like a full fat dressing
Thank you Richard!
I have a caesar dressing recipe from Cooks illustrated that is hands down the best I’ve ever had but it is full of fat. I was excited to try this one hoping it would be a great healtier alternative. Made as directed and after a taste test I added more anchovie paste, a T of worcestershire sauce, T of red wine vinegar, salt and fresh ground pepper. It was perfect for a weeknight salad and I’ll make the other unhealthy version only for a special occasion.
Thanks for the feedback, Jane!
Great recipe for salads, coating chicken, and dipping veggies!
Thank you Danielle!
I don’t think I’ll go back to bottled Caesar dressing after trying this. It tastes fresher and more balanced, and I like knowing exactly what’s in it. Definitely worth the small extra effort.
So glad you enjoyed it, Alicia! Thank you!
I liked the way the anchovy paste adds a subtle umami depth without making it taste fishy. It wasn’t too thick or too runny, which made it perfect for tossing with romaine and topping with croutons. Gave me a nice excuse to eat more salad!
So happy to hear, Kiara! Thank you!
This was my first time making Caesar dressing from scratch, and I can’t believe I didn’t try it sooner. It had that classic Caesar flavor without being too heavy or oily. I made a big salad with croutons and grilled shrimp, and the dressing pulled everything together. Will definitely make this again instead of buying a bottle.
Yay! Great to hear, Alexis! Thank you!