Caesar Dip With Crudites Recipe - Cooking Index
Caesar Dip With Crudites Recipe - Cooking Index
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."
Courses: Dips and Spreads, Starters and appetizers| 1 cup | 237ml | Mayonnaise |
| 1/2 cup | 118ml | Sour cream |
| 1/2 cup | 73g / 2.6oz | Freshly-grated Parmesan cheese |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1 | Garlic clove - pressed | |
| 1 | Anchovy fillet - mashed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Romaine leaves - (small) | ||
| Assorted fresh vegetables |
Mix first 6 ingredients in small bowl. Season dip with salt and pepper.
Serve with lettuce and vegetables.
This recipe yields 8 to 10 servings as appetizers.
Source:
Bon Appetit, September 1999
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