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Mexican caesar dressing without anchovies in a glass bowl.
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5 from 1 vote

Mexican Caesar Dressing Recipe Without Anchovies

Caesar salad dressing with a Mexican twist. This creamy dressing is made without anchovies and has chiles in adobo for a spicy kick. Great for dressing a Mexican salad or making a chicken wrap!
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: American, Mexican
Keyword: salad, salad dressing
Servings: 6 servings
Calories: 57kcal
Author: Elise Shivamber

Equipment

  • High powdered blender
  • measuring cups
  • measuring spoons
  • Silicone spatula
  • Airtight Jar

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 57kcal | Carbohydrates: 5g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 8mg | Sodium: 569mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 0.2mg