Creamy Caesar Dressing Recipe

This Creamy Caesar Salad Dressing recipe is made of real food ingredients and is easy to make in a blender.

Prep Time5

Cook Time2

Total Time7

Course: Salad

Cuisine: American

Servings:

Calories: 331kcal

Author: Davinah

6 tbsp Grated Parmesan Cheese I get mine from the refrigerated section of the market
1 tsp Dijon mustard
2 tbsp Lemon Juice
5 anchovy filets I get mine whole from the aisle that has tuna
4 cloves Garlic
1/4 tsp Black Pepper
1/8 tsp Natural Ancient Sea Salt
3/4 cup Mayonnaise or your preferred brand

Add the ingredients in the order that they listed to a high-speed blender. I use the Nutri Ninja cup that’s part of this Ninja Professional Refurbished set that I purchased
Blend using the puree or medium setting until it's mixed (~6 presses on the Single-Serve button). I keep this in the refrigerator for up to 4 days.

Parmesan Cheese first: I like to put the parmesan cheese in first because it prevents the mayonnaise from getting stuck at the bottom of the blender cup. Plus, the layer of parmesan cheese also serves as a guide for how well things are blended. Once the parmesan layer is gone, I know the rest of the dressing is well incorporated.
Serve immediately or store it in the refrigerator: Caesar salad dressing has dairy so you will need to store it in the refrigerator if you don't plan on using it immediately
Use preferred milk to thin out thick Caesar dressing: if your dressing is too thick or becomes thick during storage, I've had success with adding one to two tablespoons of unflavored and unsweetened milk to make the consistency thinner. I personally prefer regular or non-dairy buttermilk.