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Caesar Dip With Crudites

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
Serves: 8 people

Recipe Ingredients

1 cup 237mlMayonnaise
1/2 cup 118mlSour cream
1/2 cup 73g / 2.6ozFreshly-grated Parmesan cheese
1 tablespoon 15mlFresh 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

Recipe Instructions

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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