Sriracha Ceasar Salad Dressing

My husband loves everything spicy. From his morning sausage to soups and chicken wings. Most of the time when I ask for feedback about a meal he tells that it could be spicer! So this salad dressing is right up his alley. It combines the salty tang of a traditional ceasar salad dressing with a bit of spice that can creep up on you.

I love that this dressing can be on a salad one night, incorporated into a wrap for lunch the next day and make an appearance on the appetizer plate with veggies the next night!

1 8oz container plain greek yogurt
3-4 cloves garlic
1/3cup grated parmesan cheese
1 ½ teaspoons Dijon mustard
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons anchovy paste
2 tablespoons fresh lemon juice
Several grinds of black pepper
½ teaspoon salt
1-2 tablespoons srirracha – depending on how spicy you like it!
2-3 tablespoons of milk

In your food processor combine the greek yogurt, garlic, mustard, Worcestershire sauce, anchovy paste, lemon juice, salt, pepper and srirracha. Run your food processor until everything has combined into a paste. Check for consistency, depending on how runny you like your dressing, add 2-3 tablespoons of milk.

The dressing should last in an airtight container in the fridge for 10 days. Enjoy!