South of the Border Caesar Dressing



Serving size

about 1/4 cup
30 Minutes
60 minutes

This recipe can be multiplied. Keep this dressing in a tightly sealed container in the refrigerator and it will last a week or so. Note that assembly time does not include chilling time.

South of the Border Caesar Dressing


6 clove Garlic, raw (minced)
3 Tbsp. Worcestershire sauce
3 ounce Parmesan cheese (grated)
1/4 tsp. Salt
1 to taste Black pepper
1 15 ounce can Canned no salt added white beans (drained and rinsed)
1/2 tsp. Lime zest (minced)
1 lime yields Lime juice, raw
1 cup Nonfat Greek Yogurt
1/4 tsp. Cayenne pepper


Place the garlic, Worcestershire sauce, parmesan, salt, pepper, white beans, lime zest, lime juice, yogurt, and cayenne pepper in a blender or mini chopper and puree until smooth.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

This technique of using white beans in salad dressings is one introduced to me by a colleague. It works really well, giving a smooth and creamy feel to the dressing and adding a lot of fiber.

This dressing offers a creaminess but with the addition of lime juice and cayenne a bit of additional zing that is great for Southwestern- and Hispanic-flavored recipes.

"A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl."

Yotam Ottolenghi, Chef