Easy Creamy Caesar Dressing
This Creamy Caesar Dressing has no raw eggs, comes together in minutes, and is amazing in a Classic Caesar salad, in wraps, as a dipping sauce for veggies, and even on potato salad! It beats any store brand, hands down!
Servings: 24 Servings
Calories: 94kcal
Ingredients
- 6 anchovy filets or 3 inches anchovy paste
- 3 cloves garlic
- 3 tbs lemon juice
- 1 teaspoon Dijon mustard
- ⅛ teaspoon Worcestershire sauce
- 1 cup mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Parmesan finely grated
- ¼ cup olive oil
Instructions
- Add all ingredients, except the olive oil, to the bowl of a food processor. Blend until smooth. (You can also whisk all of the ingredients by hand, but the dressing might not be as smooth.)
- Using the opening at the top of your food processor, drizzle in olive oil until completely combined. If the dressing is too thick for your liking, you can add more olive oil to loosen, just about a tablespoon at a time, until desired consistency is reached. Do not add more than 3 tablespoons more or you will dilute the flavor. Adjust salt and pepper to taste.
- Store in an airtight jar for up to one week.
- Makes 1 ½ cups of Creamy Caesar Dressing.
Nutrition
Calories: 94kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 145mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg