This lightened up spicy caesar dressing uses Greek yogurt for its creamy base instead of raw egg yolk or mayonnaise. Instead of anchovies it has parmesan cheese and chiles in adobo to add that pungent kick. This Chopt copycat dressing adds a Mexican twist to a classic caesar salad!
Caesar Dressing Without Anchovies
If you’re not a fan of anchovies, this Caesar dressing is for you! It still has a bold pop of flavor with the adobo chiles. It also has a great creamy texture from the Greek yogurt. You can still achieve a creamy dressing texture without mayonnaise like in Spicy Cashew Dressing or Creamy Avocado Lime Sauce.
See all the lightened up salad dressings and sauces for some more ideas to dress up your salads.
Why this recipe works
- Lightened up version of classic Caesar salad dressing made without mayonnaise or raw eggs.
- Homemade dressing is always better than store bought!
- Made without anchovies or anchovy paste, but still has a bold pop of flavor.
See the recipe card below for a full list of ingredients and measurements.
Greek yogurt - You can use 2% or nonfat greek yogurt. Make sure to get the plain unflavored kind.
Parmesan cheese - Adds a rich flavor to this dressing. Get pre-shredded parmesan to save time!
Fresh lime juice - You will need about 4 limes to make ½ cup lime juice. You can swap out for lemon juice if needed.
Chipotle peppers in adobo sauce - One pepper will be the perfect amount of mild-medium spice. If you want the dressing spicier, add another pepper or more liquid from the peppers.
Garlic powder - Substitute for 1 clove of garlic if needed.
How to Make Mexican Caesar Dressing
This caesar dressing is super simple to make! Just blend it all up. You can also use an immersion blender or food processor if needed.
Add all dressing ingredients to a blender and blend on low.
Scrape down the sides of the blender as needed. Blend until all ingredients are incorporated and the dressing is smooth.
Adjust Spice: to adjust the level of spice, you can add another chipotle in adobo, or add a little bit of the liquid included in the container.
Storage: Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks.
How to Make a Mexican Caesar Salad
Use this dressing on your favorite salad, or make a Mexican Caesar salad with the following ingredients:
- Chopped crisp romaine lettuce
- Diced avocado
- Toasted crunchy pepitas (pumpkin seeds)
- Diced tomatoes
- Cotija cheese (a crumbly Mexican cheese)
- Black beans
- Crispy tortilla strips
- Chopped fresh cilantro
Use this Mexican Caesar dressing for a simple salad as a side dish or a larger main dish salad. Try it with these other recipes.
- Simple Arugula and Spinach Salad
- Use it with Shredded Chicken for a Mexican Caesar wrap
- Lemony Kale and Spinach Salad
- Use it as a sauce for a cold noodle salad like this Soba Noodle Salad
- Dress a Pasta Salad with it
- Serve it as a spicy sauce with Carnitas Quesadillas
- Drizzle it over Dutch Oven Barbacoa or other Types of Mexican Meat
More Mexican Inspired Recipes
- Mexican Cauliflower Rice
- Mexican Green Beans
- Authentic Mexican Chilaquiles Rojos
- Dutch Oven Carnitas (Authentic Mexican Carnitas)
Frequently Asked Questions
Can I make this caesar dressing vegan?
Yes, you can make this caesar dressing vegan by using vegan Greek yogurt and vegan parmesan cheese.
Can you make caesar dressing without anchovies?
Yes! You can make caesar dressing without anchovies. This recipe for Mexican caesar dressing uses chilies in adobo sauce to give the sauce a spicy pop of flavor instead of using whole anchovies.
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Mexican Caesar Dressing Recipe Without Anchovies
- High powdered blender
- measuring cups
- measuring spoons
- Silicone spatula
- ½ cup plain Greek yogurt 2% or nonfat
- ½ cup grated parmesan cheese
- ½ cup lime juice about 4 limes
- 1 chipotle pepper coated well in adobo sauce (see notes for spice level)
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 1 teaspoon coarse Kosher salt
- ¼ teaspoon fresh ground black pepper
- Place all ingredients in a blender, and turn the blender on low. Allow the mixture to come together, and stop the blender halfway through.
- Scrape down the sides, and turn back on low for 2 minutes, until very smooth and creamy.
- Place in an airtight container, in the refrigerator for up to 2 weeks.