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Bon Appétit

Caesar Dip with Crudites

4.1

(52)

Over the Fourth of July weekend in 1924, a group of unexpected guests arrived at Caesar’s Palace restaurant in Tijuana, Mexico. Running low on food, the owner, Caesar Cardini, threw together a salad with ingredients he had on hand. He made a thick dressing with a coddled egg, garlic-flavored oil, lemon juice, grated cheese and Worcestershire, which added a taste of anchovy. This dip has all the flavors of that first Caesar salad, and romaine lettuce and fresh veggies are nice “dippers.”

Recipe information

  • Yield

    Serves 8 to 10 as appetizers

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, pressed
1 anchovy fillet, mashed
Small romaine leaves
Assorted fresh vegetables

Preparation

  1. Step 1

    Mix first 6 ingredients in small bowl. Season dip with salt and pepper.

  2. Step 2

    Serve with lettuce and vegetables.

TagsDipCruditéCaesar SaladSaladRomaineLettuceLeafy GreensVegetableSour CreamDairyLemonCitrusFruitAnchovyFishSeafoodStarterSnackDinnerLunchNut FreeGluten FreeEasyNo-CookBon Appétit
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