"Caesar Dip with Crudités"
recipe excerpted from Christmas 101: Celebrate the Holiday Season from Christmas to New Year's Copyright © by Rick Rodgers. All rights reserved.
Makes about 12 appetizer servings ---
Thick, cheesy Caesar salad dressing seemed a natural to turn into a dip. But when I was researching the original dressing recipe, I found out a fascinating fact. Caesar salad was originally served with whole romaine lettuce hearts because it was meant to be eaten with the fingers! And it's just as good with other vegetables. If you wish, serve the dip with Garlic Crostini, too. They'll be reminiscent of the croutons served on Caesar Salad.
Make Ahead: The dip can be made up to 3 days ahead; the vegetables can be prepared up to 1 day ahead.
1 cup mayonnaise
½ cup sour cream
½ cup freshly grated Parmesan or Pecorino Romano cheese
1 tablespoon fresh lemon juice
½ teaspoon anchovy paste
1 garlic clove, crushed through a press
Assorted fresh vegetables, such as romaine hearts separated into leaves, carrot, celery, and cucumber sticks, mushroom caps, cherry tomatoes, and Garlic Crostini (page 12), for dipping
To make the dip, mix together all the ingredients in a medium bowl. Cover and chill for at least 1 hour before serving.
To serve, transfer the dip to a serving bowl and serve with the vegetables.
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