Combine the yogurt, Parmesan, 3 tablespoons of the lime juice, olive oil, Worcestershire sauce, anchovy paste, mustard, garlic powder, sea salt, and pepper in a small mixing bowl. Whisk until smooth.
Taste; add the remaining 1 tablespoon lime juice if you prefer the dressing to have a little more bite. Add water a little bit at a time to thin out the dressing to your desired consistency. Whisk again until very smooth, and enjoy.
Any extra can be stored in the fridge in a tightly-sealed jar for up to 1 week. Shake well to recombine before serving.
Notes
Citrus: Yes, you can sub lemon juice if you like! But try the lime and you might be a convert. :)
Anchovy Paste: Adds a signature flavor but can be left out if needed! If you skip it, taste the finished dressing; if it's missing a little something, try adding another 1/2 teaspoon Worcestershire to replace some of the salty, umami flavor.
Recipe: Inspired by Sweetgreen’s Kale Caesar Salad.