Our homemade Caesar salad dressing delivers the bold, tangy flavor of a classic Caesar—without eggs. This version uses Greek yogurt for creaminess and anchovy paste for that unmistakable savory depth. It’s perfect drizzled over salads, tossed with shredded or grilled chicken for wraps, or served as a dip for fresh vegetables.
We always keep a jar of this Caesar dressing in the fridge. When we make it from scratch, it’s the one we go back to again and again—especially when preparing a chicken Caesar salad.
We tested versions with and without eggs and found the eggless combination—Greek yogurt plus a touch of mayo and anchovy paste—was consistently preferred. Lemon zest brightens the dressing and gives it a fresh finish.
What is in this Caesar Dressing?
- Greek yogurt – Replaces egg yolks to give a creamy texture while keeping the dressing lighter and adding protein. Use any plain Greek yogurt you prefer.
- Mayonnaise – A small amount adds richness and helps recreate that classic Caesar mouthfeel.
- Finely grated Parmesan – Don’t skip this. Finely grated, almost powder-like Parmesan adds umami, saltiness, and thickness.
- Anchovy paste – A tube of anchovy paste is convenient and provides savory depth without the need for an entire tin of anchovies.
- Lemon juice and zest – Lemon juice adds brightness while a teaspoon of lemon zest lifts the overall flavor with a fresh citrus note.
- Olive oil, salt, and pepper – Olive oil rounds out the dressing; a pinch of salt and pepper balances the flavors.
Ingredient Swaps and Variations
Vegan option: Replace anchovy paste with minced capers or a small amount of miso, and swap Parmesan for nutritional yeast.
Dairy-free option: Omit or replace Parmesan with a dairy-free alternative and use a dairy-free yogurt substitute.
To add heat: Stir in a pinch of red pepper flakes or a dash of hot sauce.
olive oil —> grapeseed oil or avocado oil
anchovy paste —> fish sauce (use sparingly)
Greek yogurt —> extra mayonnaise (for a richer, egg-forward style)
Mayonnaise —> egg yolks (if you want the classic, traditional Caesar)
FAQ
Romaine is the classic choice for Caesar salad thanks to its crisp texture and mild flavor, but you can use any lettuce you like—mixed greens, butter lettuce, or even kale for a heartier salad.
Compared to many store-bought Caesar dressings, this recipe is lighter because it uses Greek yogurt to replace some of the fat and add protein. You can further reduce calories by using light mayonnaise and limiting the oil.
Yes. If you have canned anchovies, pulse them in a small food processor or mash them finely with a fork until they form a paste. Anchovy paste from a tube is simply more convenient.
Optional additions include a teaspoon of Dijon mustard, a splash of Worcestershire sauce, or a clove of minced garlic for extra depth. Adjust quantities to taste.
Chicken
Caesar Salad
This dressing pairs beautifully with a warm shredded or grilled chicken Caesar. Toss shredded chicken with dressing and serve over romaine or use inside a wrap or sandwich for a quick meal.
Storage
Store the dressing in an airtight container in the refrigerator for up to one week. The flavors will meld over time—shake or stir well before serving. If the dressing thickens in the fridge, whisk in a teaspoon of water at a time until you reach the desired consistency.
How to Serve Caesar Dressing
Classic: toss with chopped romaine, freshly grated Parmesan, and crunchy croutons for a traditional Caesar salad. Alternatives:
- Use as a spread on sandwiches or wraps to add tangy creaminess.
- Marinade or baste for grilled chicken—toss warm shredded chicken with dressing for an easy protein-packed salad or wrap filling.
- Serve as a dip for raw vegetables, roasted veggies, or even as a flavorful drizzle over roasted potatoes.
To prepare shredded chicken quickly, you can use your Instant Pot, slow cooker, or oven-baked method—then toss the chicken with Caesar dressing for salads, wraps, and bowls.
Easy Caesar Dressing Recipe
Ingredients
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/3 cup finely grated Parmesan
- 1 1/2 teaspoons anchovy paste
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- Combine all ingredients in a mason jar or mixing bowl: Greek yogurt, mayonnaise, finely grated Parmesan, anchovy paste, lemon juice, lemon zest, olive oil, salt, and pepper.
- Seal the jar and shake vigorously until the dressing is smooth and well combined. If mixing in a bowl, whisk until creamy. If the dressing is too thick, add water 1 teaspoon at a time until you reach the desired consistency.
- Taste and adjust seasoning—add more lemon juice for brightness, more anchovy paste for salt and umami, or a pinch of sugar if you prefer a slightly softer edge.
- Serve immediately or refrigerate. The dressing keeps in an airtight container for up to one week. Stir or shake before each use.
Watch It
A demonstration video is often available on the original publisher’s page showing how to assemble and perfect the dressing.
Nutrition
Carbohydrates: 2 g,
Protein: 2 g,
Fat: 10 g,
Fiber: 0 g,
Sugar: 0 g
Nutrition information is an estimate and should be used as a guideline only.
More of our Favorite…
Salad Dressing Recipes
- Honey Mustard Dressing Recipe
- Healthy Greek Yogurt Dressing
- Greek Salad Dressing Recipe
- Honey Ginger Quinoa Kale Salad
- The Best Salad Dressing Recipes
Photography: Photos used in this post were taken by Erin from The Wooden Skillet.