This lush and creamy Caesar dressing is everything you want in Caesar - garlicky with salty depth from anchovies and parmesan cheese. Bonus, there's no raw egg if your squeamish and this qualifies as a keto Caesar dressing, so eat up.
Add the garlic, vinegar, Worcestershire sauce and Dijon mustard to the blender and blend until the garlic is chopped.
Add mayonnaise and blend for about 10 seconds. With the blender running on low speed, drizzle the olive oil through the opening in the top VERY SLOWLY until it's all been added, and the Caesar dressing is thick and creamy. (Note: food processors also have small "drip openings" in the top to add oil slowly to create emulsions.)
Add the salt and lemon zest. Cut the lemon in half and squeeze the juice of half the lemon (about 1 1/2 tablespoons) into the dressing. Add the anchovies and blend until the anchovies have completely dissolved and the dressing is thick and creamy.
Add the parmesan cheese and blend until fully combined. Taste for seasoning and add additional salt or cracked pepper if desired.
You can use the dressing immediately or refrigerate for several hours so it thickens up even more.
Notes
The creamy Caesar dressing will keep in a jar with a tight-fitting lid in the refrigerator for up to one week.