Mexican Caesar Dressing

yes this is a Chopt copycat

This is easily my most viewed recipe and after three years of letting it sit untouched, I decided to give it a teeny tiny refresh. For the sake of transparency: I pared back the garlic, honey, salt, and pepper just a tad. I also added in anchovy paste and cotija cheese.

This is a far cry from traditional caesar dressing but the anchovy and cotija bring us a little closer. The Chopt dressing this is based on says it uses cotija and after trying it in my recipe, I think its worth the effort.

I also started adding cotija to my mexican caesar salads + wraps. Mostly because I already have it if I’m making the dressing. Parmesan works as a perfect and classic substitution.

The key ingredient is chipotle peppers - they are smokey and spicy and should be a pantry staple if they’re not already. You can find them canned in adobo sauce in the Mexican section of your grocery store. This recipe doesn’t use a whole can so you can use the rest of it in a chicken marinade, soup, salsa, beans, or enchilada sauce. There are plenty of other good options.

Ingredients

• 1 small container (5.3 oz) plain Greek yogurt (I like 5% milk fat)

• 2 chipotle peppers (the ones that come canned in adobo sauce)

• 2 tablespoons olive oil

• 2 tablespoons mayo

• 1/2 lemon, juiced (about 2 tablespoons)

• 1-2 garlic cloves

• 1 tablespoon Dijon mustard

• 1 teaspoon honey

• 1/2 teaspoon anchovy paste or worcestershire

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/3 cup grated cotija cheese

Instructions

1. Combine everything (except for the cheese) in a food processor or blender and blend until smooth and creamy! Give it a taste test and adjust as needed. Salt will bring out more flavor and honey will counteract an acidic bite.

2. Pour into a jar and store in the fridge for up to a week (this is an estimate, I usually finish it within a few days)

Wondering what to make with this dressing? These grilled chicken wraps!!