This yogurt caesar dressing is a lighter take on my classic Caesar. It has fewer ingredients, doesn’t require any special equipment (you can just combine everything with a fork), but still hits the spot with its tangy, umami-rich flavor. The combination of Greek yogurt and mayo gives it a creamy texture without being too heavy.

Chef tips:

• Use grated parmesan from the refrigerated section, or freshly grate.
• Taste and adjust.The balance of salt, acid, and umami will vary based on the brand of ingredients you use, so tweak it as needed.

Ingredient Notes:

• Lemon Juice – Fresh is best for bright acidity. I typically avoid bottled juice, but the Santa Cruz brand is a decent option.
• Whole-Fat Greek Yogurt – Keeps the dressing creamy while adding a slight tang. Stick with full-fat for the best texture.
• Mayo – Adds richness and helps with emulsification.
• Fish Sauce – A great substitute for anchovies that brings salty depth. If you don’t have it, you can use tamari or wochershire sauce, but the flavor will be slightly different.
• Garlic Powder – I opt for garlic powder to keep this recipe knife / prep free, but fresh minced garlic is also a great option.
• Kosher Salt – The recipe calls for kosher salt; if using iodized or sea salt, start with less and adjust to taste.
• Parmesan Cheese – Use freshly grated, or grated from the refrigerated section for the best flavor and texture.