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Creamy Caesar Salad Dressing (Light)


A home-made and healthified version of creamy Caesar salad dressing that can be used for salad or any recipe calling for creamy Caesar salad dressing.















1 clove garlic
1/2 of a clove, or 1 very small clove depending on how much you like raw garlic!
¼ teaspoon salt
2 tablespoons lemon juice
2 tablespoons sour cream
or thick Greek yogurt
1 teaspoon dijon mustard
1 dash worcestershire sauce
1 dash red hot pepper sauce
I use about 1/2 teaspoon of Frank's Red hot
¼ teaspoon black pepper
freshly ground
2 tablespoons olive oil, extra-virgin
2 tablespoons asiago cheese


Peel and crush the garlic clove with a flat side of a chef's knife. Sprinkle with salt and mash the garlic into a paste using the flat side of the chef's knife. (You might find it easier to use the back of a spoon) but I use the knife.

Either whisk very vigorously in a small bowl or use a small food processor.

Add the lemon juice, sour cream (or Greek yogurt), Dijon mustard, hot pepper sauce, Worcestershire sauce and black pepper. Process or whisk until very well combined.

While whisking or with the food processor running slowly drizzle in the olive oil.

Add the grated Parmesan cheese. Mix and refrigerate until needed to combine the flavors.

Will keep in the refrigerator for up to 3 days.


* not incl. in nutrient facts

Add review




I used Greek yogurt and added another couple of tablespoons to make it creamier. I also used 3 large garlic cloves and added about 3/4 tsp of anchovy paste. Actually, we couldnt find the paste so we bought the fillets and crush one of those to a paste.

about 9 years ago

Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 7396% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 166mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 6%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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