This healthy version of a favorite dressing is low in calories and fat: Thick Greek yogurt takes the place of egg yolk, providing the same richness. The dressing is also super quick and easy-just throw all your ingredients together in a blender and puree.

Recipe courtesy of Food Network Kitchen

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Fun Uses for a Food Processor (01:02)

Total:: 40 min
Prep:: 10 min
Inactive:: 30 min

Yield:: 6 servings (about 1 1/4 cups)

Level:: Easy

Nutrition Info

Ingredients

3/4 cup 2-percent Greek yogurt
2 tablespoons fresh lemon juice (about 1 lemon)
1/4 cup grated Parmesan
5 anchovies
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 small garlic clove, chopped
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Combine the yogurt, lemon juice, Parmesan, anchovies, olive oil, mustard, garlic, oregano, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days.

My Private Notes

Name: Greek Yogurt Caesar Dressing
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings (about 1 1/4 cups)
Ingredients: 3/4 cup 2-percent Greek yogurt; 2 tablespoons fresh lemon juice (about 1 lemon); 1/4 cup grated Parmesan; 5 anchovies; 1 tablespoon olive oil; 1 tablespoon Dijon mustard; 1 small garlic clove, chopped; 1/2 teaspoon dried oregano; Kosher salt and freshly ground black pepper

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Greek Yogurt Caesar Dressing

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