Garlicky Caesar Dip
This dip is inspired by classic Caesar dressing, with plenty of garlic and anchovy to wake things up. (You can even make it dairy-free, if you like, by using vegan cream cheese, substituting 1/3 cup nutritional yeast for the Parmesan, and adding an additional 1/4 teaspoon salt.) Serve it with a platter of raw or lightly blanched vegetables sprinkled with sea salt and dig in. Leftovers make a killer spread on a turkey sandwich, or a stellar accompaniment to grilled steak.
- Total:
- Serves: 2 persons
Ingredients
- ⅓cup fresh lemon juice (from 2 lemons)
- 6anchovy fillets
- 4garlic cloves, smashed and peeled
- 1 ½tablespoons Dijon mustard
- 2teaspoons Worcestershire sauce
- 8ounces cream cheese
- ¾cup grated Parmesan
- ¼cup mayonnaise
- Kosher salt and black pepper
- Chopped fresh parsley, for serving (optional)
- Raw or lightly blanched vegetables and potato chips, for serving
Instructions
Step 1
In the bowl of a food processor, combine the lemon juice, anchovies, garlic, mustard and Worcestershire sauce and process until smooth.Step 2
Add the cream cheese, Parmesan and mayonnaise and process until smooth, stopping to scrape down the sides of the bowl as necessary.Step 3
Taste for seasonings and add salt and pepper to taste. Refrigerate for up to 3 days before serving. Top dip with parsley, if using, and serve with crudités and potato chips.