Chili Lime Caesar Dressing

Chili powder and lime juice crank up the flavor on this easy yogurt-based take on a creamy Caesar dressing.

I haven’t met many people who don’t love Caesar salad. The difference between a delicious Caesar and a lackluster one is, of course, the dressing. Do you agree? My heart sinks (yes, I’m that invested) when I order a Caesar salad and it comes out with one of those pre-packaged individual serving packets on top. Not only do I want (at least the illusion of) a homemade dressing, but those packets are loaded with preservatives, processed ingredients, and unnecessary sugars. Beyond that, they just don’t taste very good. Sometimes they’re oily and tart. Sometimes they’re thick and overly sweet.

I tend to favor homemade salad dressings over store-bought for just those reasons. Plus, homemade salad dressing is simple and quick to make. Even so, I shied away from making Caesar dressing at home for a long time. Vague notions of the traditional ingredients (raw egg yolks, anchovies) intimidated me and didn’t sound very appealing. But after years of making other homemade salad dressings, it was time for an attempt.

The approach…

Some Caesar dressings use a base of raw egg yolks and oil to create an emulsion, like a vinaigrette. I prefer my Caesar dressing creamier and a bit thicker. My version ditches the raw egg yolks, subs in Greek yogurt, and adds lime and chili powder for a subtle twist. The lime replaces lemon (traditional in Caesar dressing) for an equally bright but slightly less tangy result. A hit of chili powder complements the flavor of the lime and lends a subtle smokiness.

And no, I didn’t skip the anchovies. Caesar dressing just doesn’t taste like itself without the savory, salty quality anchovies bring to the table. I promise, the dressing does not taste fishy. I do prefer anchovy paste to anchovy filets here. That way, you can avoid using your blender.

And it’s so easy to make!

You’ll need plain Greek yogurt, lime juice, Dijon mustard, grated parmesan, minced garlic, anchovy paste, olive oil, chili powder, salt, and pepper. Simply gather up all of your ingredients and stir them together to combine. Pour in a bit of milk to thin out the dressing until it’s drizzle-able. It’s creamy, cheesy and bright.

Keep it simple by tossing this dressing with romaine lettuce and croutons. Or fancy it up a bit and make my easy kale Caesar with honey spiced shrimp and chickpea croutons. Or eat it with a spoon. I’m not judging.

If you use this recipe to inspire your cooking, send me a note, leave a comment, or tag me on Instagram @cookwithq. I love seeing what you’re creating and connecting with you through food.